François Latry (1889-1966), Maitre-chef at the Savoy
Sitter in 1 portrait
Latry worked at Claridges in London during the First World War, and in 1919 succeeded Escoffier as maître chef at the Savoy Hotel, a post he held until 1942. Renowned for the extravagance of his dishes, he once filled crayfish with foie gras and braised turbot in vintage burgundy for writers Arthur Conan Doyle and Hilaire Belloc. However, he is best remembered for creating Lord Wooltons Pie, an adaptable dish of swede, turnip and cauliflower, which was commended by the Ministry of Food during the Second World War. Latry was appointed Chevalier of the Légion dHonneur in1934.