"What Shall We Have Today?" BOULESTIN, X. Marcel

"What Shall We Have Today?" BOULESTIN, X. MarcelBOULESTIN, X. Marcel [251] pp. William Heinemann Ltd 1931 8" x 5 1 2" Xavier Marcel Boulestin (1878 20 September 1943) was a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English speaking world. Born in Poitiers in France (Poitou region), Boulestin tried a number of occupations before finding his role as a restaurateur. He worked as secretary and ghostwriter to the author "Willy" (Henry Gauthier

BOULESTIN, X. Marcel

[251] pp.

William Heinemann Ltd

1931

8" x 5 1/2"

Xavier Marcel Boulestin (1878- 20 September 1943) was a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English-speaking world. Born in Poitiers in France (Poitou region), Boulestin tried a number of occupations before finding his role as a restaurateur. He worked as secretary and ghostwriter to the author "Willy" (Henry Gauthier-Villars) in Paris, and then moved to London, where he made his home and career from 1906 onward. There, he opened an interior design shop, which failed to make enough money. He wrote extensively, and was commissioned to write a simple French cookery book for English readers. It was a huge success, and thereafter his career was in cooking. The Restaurant Boulestin, known as the most expensive in London, opened in 1927. Its fame, and the long series of books and articles that Boulestin wrote, made him a celebrity. His cuisine was wide-ranging, embracing not only the French classics but also dishes familiar to British cooks. Among those influenced by Boulestin was the English food writer Elizabeth David, who praised Boulestin in her books and adopted many of his precepts.

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