Café de Paris (Bird), Buenos Aires, June 1888 New York cooking and refrigeration facilities using

cooking and refrigeration facilities using electricity

believing that fine wines enhance the enjoyment of good cuisine

Escoffier made many revolutionary changes in restaurant kitchens

had an important gastronomic philosophy: keep it simple

Café de Paris (Bird), Buenos Aires, June 1888 New York cooking and refrigeration facilities usingBuenos Aires was known as "the Paris of South America" in the late 19th and early 20th centuries and restaurants catered to the whims and desires of very wealthy clientele. Well known artists were employed to decorate the covers of menus that were changed daily. This is a particularly refined menu, with lovely graphics and colors that still ring true after so many years. Courtesy University of Nevada, Las Vegas, Libraries Collections. Each print is