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Join us for a special dinner and performance exploring the art of French hospitality. Enjoy a seated, five-course menu curated by French chefs and culinary historians Steve Benjamin and Frederic Castan, drawn from A Few Recipes by Mons. Escoffier from 1907, part of the Getty Library’s historic cookbook collection.Often regarded as the father of modern French cuisine, Georges Auguste Escoffier—head chef of London’s famed Carlton Hotel at the turn of the 20th century—evolved earlier techniques that emphasized elaborate, architectural presentations into simplified recipes, seasonal ingredients, and refined compositions. His innovations, including the creation of the brigade de cuisine kitchen system and the publication of foundational culinary texts, continue to shape professional kitchens around the world.
Between courses, the chefs will share stories of Escoffier's enduring influence on the history of hospitality, offering guests a rare opportunity to experience the flavors and traditions that helped define modern haute cuisine.
Each course will be paired with chamber music from La Belle Époque, curated by French violinist Ambroise Aubrun and featuring works by Hahn, Debussy, Fauré, and Duparc.
Learn more | https://www.getty.edu/calendar/getty-supper-club-la-belle-epoque/
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Getty Center, Fullerton, California, United States
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