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Eugene Herbodeau

(1888-1982), Maitre-chef at the Carlton Hotel; biographer of Escoffier

Sitter in 1 portrait
Herbodeau was recommended to Escoffier while working in Paris and joined him as commis chef poissonier at the Carlton Hotel, London, 1913. In 1921 he was appointed chef de cuisine at the Ritz and seven years later he transferred back to the Carlton, to take the position once held there by Escoffier. Président of the London Association Culinaire Française from 1924, he was appointed Chevalier of the Légion d'Honneur in 1931 and Officier in 1951. With fellow chef and food writer Paul Thalamas, he was literary executor and biographer of Escoffier.

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