Café de Paris (Bird), Buenos Aires, June 1888 New York had an important gastronomic philosophy:

had an important gastronomic philosophy: keep it simple

cooking and refrigeration facilities using electricity

which in 1927 had state-of-the-art lighting

Escoffier made many revolutionary changes in restaurant kitchens

the sons of Swiss immigrants

Café de Paris (Bird), Buenos Aires, June 1888 New York had an important gastronomic philosophy:Buenos 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