The Rise of Parisian Bouillons and Luxury Hotels

The transcript explores the evolution of dining in 19th-century Paris, highlighting the rise of bouillon restaurants and their appeal to the middle class. It discusses the economic shifts that enabled dining out to become a leisure activity. The Ritz revolutionized luxury hospitality, attracting a wealthy and international clientele. Escoffier's innovations in kitchen organization and culinary arts are emphasized, along with the cultural impact of dining on society, drawing in intellectuals and literary figures.

How did Escoffier contribute to the organization of restaurant kitchens?

In what ways did dining at the Ritz become a custom for Parisian high society?

Discuss the cultural impact of the Ritz on notable literary figures such as Proust and Hemingway.