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...who owned a restaurant “Restaurant Francais” and was put to work. Here Escoffier “experienced all facets of cooking and catering.” When Escoffier was nineteen years old, he was noticed by the owner of a restaurant on Paris called “Petit Moulin Rouge” who asked him to join him there. Escoffier was there for a short time before the Franco Prussian war broke out, he then was called to the army. There he helped in the nourishment of the soldiers. After the war he returned to Petit Moulin Rounge as Chef de Cuisine and was becoming well known throughout France. Escoffier moved to Monte Carlo to work as Directeur de Cuisine in the Grand Hotel. Here Escoffier was introduced to Caesar Ritz, these two together set presidents for hotel chains aro...