Ligue des Gourmands
Encyclopedia
La Ligue des Gourmands was a dining club founded by Auguste Escoffier
and his friends in February 1912. This club spread throughout Europe and attracted thousands of members. It is notable for the Dîners d'Epicure—menus that were served simultaneously in many restaurants. The first was served to over 4000 members in 37 European cities; the last, held in July 1914, was served to over 10,000 diners in 140 different cities.
The first menu included Dodine de Canard au Chambertin, a duck casserole cooked in a dodine
.
Nathaniel Newnham-Davis, in _Gourmet's Guide to London_ (1914) devotes a full chapter to the Ligue des Gourmands, noting that in 1914, the branch in London takes the lead in the number of members (60 members), followed by Paris (43 members). "Marseilles, New York and Montreal tie for third place with twelve members each" (p. 326). Other cities with members included Brussels, Delhi,Yokohama, and Zurich. Davis notes that members of the Ligue are French cooks or chefs.
Auguste Escoffier
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine...
and his friends in February 1912. This club spread throughout Europe and attracted thousands of members. It is notable for the Dîners d'Epicure—menus that were served simultaneously in many restaurants. The first was served to over 4000 members in 37 European cities; the last, held in July 1914, was served to over 10,000 diners in 140 different cities.
The first menu included Dodine de Canard au Chambertin, a duck casserole cooked in a dodine
Dodine
Dodine is a term that indicates that poultry or any part of an animal has had its bones completely removed. The flesh is then reshaped, tied with cloth, foil or cling film, and cooked. It is generally served cold....
.
Nathaniel Newnham-Davis, in _Gourmet's Guide to London_ (1914) devotes a full chapter to the Ligue des Gourmands, noting that in 1914, the branch in London takes the lead in the number of members (60 members), followed by Paris (43 members). "Marseilles, New York and Montreal tie for third place with twelve members each" (p. 326). Other cities with members included Brussels, Delhi,Yokohama, and Zurich. Davis notes that members of the Ligue are French cooks or chefs.