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Author photo. Library of Congress Prints and Photographs Division (REPRODUCTION NUMBER: LC-USZ62-74069) (cropped)

Library of Congress Prints and Photographs Division (REPRODUCTION NUMBER: LC-USZ62-74069) (cropped)

Alexis Soyer (1809–1858)

Author of Food, Cookery, and Dining in Ancient Times

Includes the names: A. Soyer, Alexis Benoît Soyer, By (author) Alexis Soyer, Alexis Soyer; Introduction By James a Beard

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Alexis Soyer (1809-1859), was a talented, dashing, flamboyant, French egocentric whose gastronomic genius was the rage and envy of mid-nineteenth-century England. He served as cook to various French and English notables between 1821 and 1837. Among them was Prince Polignac of the French Foreign Office, the Duke of Cambridge, the Duke of Sutherland, the Marquis of Waterford, and William Lloyd of Aston Hall, Oswestry. Soyer was widely known for his triumphant tenure as master chef of the London Reform Club, a post he accepted in 1837. The day of Queen Victoria's coronation, June 28, 1838, Soyer executed one of the greatest culinary extravaganzas of all time: a breakfast for two thousand people at Gwydyr House, where the club was temporarily housed. His banquet de luxe for 150 guests for Ibraham Pasha on July 3, 1846, has also become a culinary legend — biography from Food, Cookery, and Dining in Ancient Times… (more)
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Canonical name
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Date of birth
1809-02-04
Date of death
1858
Burial location
Gender
male
Nationality
France
England
UK
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Birthplace
Meaux, France
Place of death
Cause of death
Places of residence
England, UK
Education
Occupations
Chef
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Disambiguation notice

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