Edwardian hotel menu collections (bound)
- Year
- 1900-1914
- Era
- 20th century
- Origin
- Various · Europe
- Language
- Various
- Category
- Menus/Ephemera
Edwardian Hotel Menu Collections gather printed bills of fare from grand European hotels of the period 1900–1914, bound into albums by contemporary collectors. The menus, often elaborately illustrated and printed in French regardless of locale, document the codified haute cuisine of the Escoffier era, the rituals of luxury travel, and the gastronomic conventions of the belle époque. Such bound albums are highly sought by collectors of culinary ephemera.
Cooking from this book
Consommé Olga
Signature dishA clear beef consommé garnished with julienned vegetables and port wine, Consommé Olga appears repeatedly across Edwardian hotel menus of this era, most famously on the first-class dinner card of April 1912. Bound albums from grand establishments like the Savoy, the Ritz and the Carlton preserve countless variations, making this elegant clarified soup a quiet emblem of the period's confident, French-inflected luxury and the ceremonial cadence of the multi-course table d'hôte.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.