Translations:English cuisine/81/en

French cuisine in England is largely restricted to expensive restaurants, although there are some inexpensive French bistros. For many years, English writers including Hannah Glasse in the 18th century and Andrew Kirwan in the 19th century were ambivalent about French cooking. However, restaurants serving French haute cuisine developed for the upper and middle classes in England from the 1830s and Escoffier was recruited by the Savoy Hotel in 1890. Marcel Boulestin's 1923 Simple French Cooking for English Homes did much to popularise French dishes.