Voyage à Londres.
Dîner avec Bonmariage chez Boulestin, ex-secrétaire de Willy. Belle reconversion dans la restauration. Pour garder la plume agile. Et aussi pour déverser sa bile.Il écrit un livre sur Londres
Je demande leur avis sur La ridée.
Négatif . Je n'en parlerai jamais à Colette ; elle aurait du chagrin . Ces hommes parlent d'elle comme d'un monstre. Dommage. La cuisine vaut le déplacement. Les anglais en raffolent. C'est meilleur que leur sauce à la colle.
Voici l'histoire reprise à Wikipédia :
However, in November 1911 Boulestin opened his first restaurant, Boulestin's in Covent Garden. 'My stock was small, but modern and first-rate. I had made no concessions. The silks, the velvets, the linens, the knick-knacks and the wallpapers came from Martine, André Groult, and Iribe. I had bought stuffs at Darmstadt, Munich and Vienna; Berlin and Florence supplied me with certain papers, Paris with new and amusing vases, pottery, porcelain, glass, and a few fine pieces of Negro art.'[4] As a restaurant chef, Boulestin embarked on his new and most successful career.
Under his credo Good meals should be the rule, not the exception, Marcel Boulestin remained as an expatriate to make a huge success with his famous restaurant, which was unrivalled among small establishments between the First and Second World Wars, followed by his cooking courses, and his popular books, with their chatty narrative recipes that introduced British cooks to la cuisine bourgeoise of France. Boulestin's downstairs premises with Art Deco decor opened in 1926. The superb cuisine he served, adjusted to seasonal ingredients from the central market of Covent Garden outside his door, attracted the haut monde of Britain, the Continent and America: connoisseurs of food, famous writers, artists, and diplomats became intimate friends. His The Conduct of the Kitchen (1925) is part of the mainstream history of cuisine. He wrote many occasional pieces on food, in Vogue and The Manchester Guardian. His memoirs, Ease and Endurance (A Londres Naguère) were published in 1948.
Boulestin was the first television chef, appearing on a BBC program in television's earliest experimental days, in 1937
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