The Story of Charles Ranhofer

The Story of Charles Ranhofer

Step into the dazzling world of 19th-century haute cuisine with this episode of Fabulously Delicious: The French Food Podcast, as we uncover the extraordinary life of Charles Ranhofer — the French chef who brought elegance, artistry, and refinement to America’s dining scene. Born in Saint-Denis, France, in 1836, Ranhofer rose from a young pastry apprentice in Paris to become the celebrated head chef at Delmonico’s Restaurant in New York City, the most famous restaurant in the United States at the time. His journey is one of ambition, creativity, and the enduring influence of French gastronomy on American fine dining.

At Delmonico’s, Ranhofer became a culinary legend. He created and popularized iconic dishes such as Lobster Newbergand Baked Alaska, while naming others after the greats of his day — from Charles Dickens to Sarah Bernhardt and President Grover Cleveland. With every dish, he combined French precision with theatrical flair, making dining at Delmonico’s an experience unlike any other. He didn’t just cook meals — he told stories on a plate, transforming each course into a celebration of art, culture, and history.

Ranhofer’s genius extended beyond the kitchen. In 1894, he published The Epicurean, an enormous 1,000-page Franco-American culinary encyclopedia that revealed the secrets of fine French cookery to a new world of chefs and home cooks. Comparable in scope to Auguste Escoffier’s Le Guide Culinaire, this monumental work cemented his place as one of the most influential chefs of the 19th century. His dedication to refinement and innovation helped define how America came to understand and appreciate French cuisine.

In this episode, host Andrew Prior takes you through the life, legacy, and lasting impact of Charles Ranhofer — from his early days in Saint-Denis to his grand banquets for presidents and princes. Discover how this remarkable French chef shaped American gastronomy, inspired generations of cooks, and left behind a legacy that continues to influence how we dine today. So pour yourself a glass of wine, slice a piece of fine cheese, and join us as we celebrate the fabulous story of Charles Ranhofer — th

Chapters

• 0:00 Intro
• 1:48 The Story of Charles Ranhofer
• 3:46 First role in the kitchen
• 5:48 Support Fabulously Delicious
• 6:03 Private chef to Prince D'Henin
• 7:58 Moving to the United States
• 9:55 Vienne Residencies - Come cook with Andrew
• 11:26 Cooking at the Tuileries Palace
• 13:53 Delmonico's New York City
• 17:45 Substack
• 18:42 The Epicurean
• 21:34 Death of Charles Ranhofer
• 23:14 Top 50 Food Podcasts in Ireland and New Zealand
• 23:54 Quote from Russ Parsons
• 24:39 Outro

Transcript

Speaker: 0:04

Bourgeois and the Avenue. This is fabulously delicious. The French Food Podcast, the show that takes you deep into the stories, history and artistry behind French cuisine, from Parisian patisseries to the grand banquets that shaped fine dining. We uncover the people and the way the world eats today. French cooking is about more It's about passion, innovation, and the culture of dining as an experience. On this podcast, we explore the uncover culinary milestones, and turn food into art. I'm your host, Andrew Prier. Enchanté. Former contestant on MasterChef I now live in France, where I spend my days exploring, cooking, tasting and celebrating the extraordinary flavours and traditions of this beautiful country. Today, I'm especially excited the nineteenth century to meet a cuisine in America, a chef whose presidents, royalty and literary So pour yourself a glass of That's, of course, if you're not Grab a piece of crusty baguette, camembert, and get ready to kitchens and banquet halls where genius first dazzled New York. Welcome to Fabulously Delicious. Charles Ranhofer was born on thirty six, in Saint-Denis, a for its grand abbey. Basilica of Saint-Denis, the He came from a family deep His grandfather had been a cook, and his father, Jacob, owned a restaurant. So it's fair to say that the cooking ran in his blood from Growing up surrounded by the sights, sounds and aromas of the kitchen, young Charles was destined to continue the family tradition. Taking those early lessons from home and eventually transforming them into a legacy that would help define fine dining in America. In eighteen thirty six, Saint-Denis was a bustling industrial suburb just north of Paris, straddling the line between rural charm and the rapid modernization sweeping through nineteenth century France. Though today it's part of Saint-Denis still retained much Its narrow cobblestone streets, market squares filled with vendors selling local produce, and the ever present silhouette of the basilica where generations of French royalty were entombed. Yet the early rumblings of the beginning to change the area. Workshops, factories and rail bringing new jobs and a growing For a young Charles, it would have been a lively place to grow up close enough to Paris to feel the cultural heartbeat of the capital, yet still surrounded by the traditional trades, craftsmanship and community values that define provincial French life in the nineteenth century. At just twelve years old, Saint-Denis to begin an already considered the beating This was the mid nineteenth century, a time when French cuisine was evolving into an art form shaped by masters who prized precision, technique and presentation. Young Charles was apprenticed to a pastry chef, which meant long hours spent learning the delicate craft of doughs, creams and sugar. Work skills that demanded both In those hot, bustling kitchens, he learned the discipline of French gastronomy how to measure by instinct, how to balance flavor, and how to transform single ingredients into elegant creations. It was a rigorous education, one position and creativity that By his teenage years, Charles's Pastry making required an exacting touch, and he excelled not only at the technical side of the craft, but also at its aesthetic beauty. His apprenticeship in Paris of the grand French kitchen, the and the perfectionism that Those early experiences taught They instilled a philosophy of cooking rooted deep in discipline, respect for ingredients, and the pursuit of excellence. By the time he was sixteen, Charles's dedication and skill had already earned him a remarkable opportunity. He became the private chef of Prince Donon, Comte d'Alsace, marking the beginning of a dazzling career that would soon carry him far beyond France's borders. Enjoying Fabulously Delicious, Well, did you know that you can the show notes for this episode. Every little bit helps, so merci beaucoup for anybody supporting Fabulously Delicious. Becoming the private chef to the sixteen was an extraordinary sign of his exceptional promise. Serving in the household of an simply preparing meals. It was an introduction to the at its highest level. In the princes grand kitchens, Charles would have been responsible for orchestrating elaborate dinners where presentation, timing and the taste were all expected to be flawless. The menus likely reflected the court rich sauces, delicate multi-course banquets designed This experience not only honed Home Charles's culinary skills, but also exposed him to the elegance and theatre of fine dining. Lessons he would later bring to he would recreate that same audience of wealthy diners. Charles met Rose Radu in France, French culture and cuisine The couple married, and together eight children three sons, astern, and Marshal Raoul, and Alexandrine, Olympe, Marguerite, Georgette, Constance, and Rose. Jean Rose was a steadfast demanding career, supporting him kitchens of New York, while that blended French refinement of their new country. At the age of twenty, Charles shape the rest of his life. He crossed the Atlantic to America, leaving behind the familiar streets of Paris and the aristocratic kitchens of Europe. He arrived in a country brimming with opportunity, but still largely unacquainted with the refined techniques of French haute cuisine. His first position was as chef York, a prestigious role that city's elite circles. Here, Charles was tasked with for diplomats and dignitaries. Balancing the flavors and the presentation expected by European palates whilst introducing new touches that reflected his own creativity and training. Working at the Russian consulate also meant that Charles had to adapt quickly to American ingredients and tastes, a challenge he approached with the same discipline he had learned in Paris. He had to source quality in a country where French emerging, and he often elegance and precision that This period of his career was It allowed him to merge French practicality, and it laid the innovations at Delmonico's. Beyond refining his craft, it also helped him begin building a network amongst New York's affluent and influential residents, a network that would prove essential when he became the celebrated chef of one of America's first truly world class restaurants. Step into the French countryside Well, like no other. Imagine waking up in the charming French countryside town of Montmorillon. This is the start of your Vienne journey that blends the rich the joy of discovery. You'll enjoy a hands on culinary Dive into the heart of French full day cooking class in my Together, we'll create both lunch and dinner that day. You'll also visit bustling and cities and towns like Unesco heritage site. Every day is filled with unforgettable sights and flavours. Begin your stay when you arrive which will set the stage for a These residencies are entirely private, so they're ideal for one to four guests or more and tailored to your pace and preferences. Whether it's your first visit to leave with a full heart, a happy Join me from May to October and the extraordinary with a Vienne Ready to start your journey? Well, visit Andrew Pryor Com for more details and to I can't wait to share this little slice of French Paradise with you. In the winter of eighteen sixty. Charles returned briefly to France to take on a prestigious role at the Tuileries Palace, the Paris residence of Napoleon the Third. There he was entrusted with preparing and orchestrating lavish balls and state dinners for the Imperial court, events that demanded the utmost sophistication, creativity, and precision. Each banquet was a theatrical display of French haute cuisine, with multiple courses, elaborate presentations, and decorative flourishes that dazzled the palace guests. This experience not only allowed Charles to refine his skills in high pressure in elite settings, but also expose him to the pinnacle of European culinary artistry. Lessons he would later bring across the Atlantic to elevate dining in New York to unprecedented heights. In eighteen sixty one, after a brief return to France, Charles came back to New York, bringing with him the refinement and discipline of European haute cuisine. His first position was at Maison du Rhin in Union Square, a restaurant popular with the city's affluent and socially ambitious patrons. Here he began to learn the tastes, how to balance French sometimes similar expectations The role allowed him to for the opportunity that would The head chef position at By eighteen sixty two, Charles Talent had caught the attention of Lorenzo Delmonico, who hired him to lead the kitchen at Delmonico's on East fourteenth Street. The terms of this employment the business and the front of would exercise complete control This arrangement allowed him to offerings into something far He introduced French elegance crafting dishes that were not also visually spectacular. Under his leadership, restaurant for New York's elite experience the height of leaving the city. Charles quickly became known for that were as much about theater One famous example was a grand tycoon Sir Morton Peto in reportedly cost thirty thousand at the time. It's over four hundred thousand Every detail was meticulously planned multiple courses, extravagant presentations, and even decorative touches like live swans gliding across a small pond set into the banquet table. These events showcased not only ability to design experiences the most discerning of guests. During his tenure, Charles also after famous visitors and practice that helped cement sophistication and exclusivity. Among the most notable were honor of President Grover Dickens, or beet Fritters ala Charles Dickens eighteen sixty There was a lobster Duke Alexis, named after the Grand Duke Alexis of Russia, and salad a la Dumas, honoring the celebrated French author Alexandre Dumas, pere. These dishes became conversation connection to an international circles of the era. In eighteen seventy six, when Avenue and twenty sixth Street. Charles made the surprising Instead, he returned to France to run the Hotel American in Paris. This brief hiatus allowed him to reconnect with European cuisine and continue perfecting his skills. But his absence only in New York. Patrons and peers alike eagerly when he came back he would bring expertise to the kitchen. True to form, Charles returned seventy nine, taking charge of restaurant and continuing his of American haute cuisine. He expanded the menu, refined hosting banquets that became the His kitchen was a place of both artistry and discipline, where ingredients were treated with respect. Presentations were elaborate, through these years. Charles not only solidified Delmonico's status as America's premier restaurant, but also cemented his own legacy as a chef whose influence shaped the future of dining in the United States. Charles's inventiveness didn't He was also known for desserts that dazzled both the eye and the palate. While he did not invent baked eighteen seventy six, acquisition of Alaska by sponge and meringue, a showpiece His other creations highlighted his skill in combining precise technique with a sense of whimsical storytelling. Many of his dishes involved techniques using truffles, garnishes, turning each plate Through these creations, Charles didn't just serve meals, he crafted experiences that elevated dining to an art form and cemented Delmonico's reputation as America's premier restaurant. Bonjour fabulous listeners, you Substack newsletter community. Yet if you're not well, you're Whether you're a French food lover, a Francophile, or simply curious about life here in France, my newsletter is your backstage pass to all things fabulously French. By signing up, you get exclusive stories and behind the scenes insights into life here in France, as well as the podcast itself. Fabulously delicious. You'll get special offers just for my cherished community, as well as deliciously inspiring content about French cuisine and culture. The best part? You can choose a free subscription or an upgrade to a paid one for even more fabulous perks that help support Fabulously Delicious. So why wait? Click the link in the show notes or visit Andrew Pryor fabulously dot com for more details and join today! Let's explore the delicious here in France together. In eighteen ninety four, Charles published his monumental cookbook, The Epicurean, a work that would cement his reputation as one of the greatest chefs of his era. Spanning over one thousand just a collection of recipes. It was an encyclopedic guide to not only how to prepare and cook guidance on the table service, Charles included examples of the orchestrated at Delmonico's, presentation secrets that had Much like Escoffier's Le Guide, Culinaire the Epicurean served as a reference for professional chefs and ambitious home cooks alike, showcasing the artistry, precision and elegance of fine dining in the nineteenth century. What made The Epicurean particularly remarkable was Charles's attention to detail and spectacle. He didn't just provide recipes, ingredients and even decorative grandeur of Delmonico's dishes. For instance, his instructions coating it with butter paste and While desserts often involved showstopping presentations, the that cooking was an art form, creativity, and imagination. Through the Epicurean, he shared giving generations of chefs a sophistication of the golden Age In eighteen ninety eight, as operations from the twenty sixth considered the central kitchen played a key role in overseeing on forty fourth Street. This transition marked the end of an era, as Charles had been the guiding force behind the kitchen for decades, shaping its reputation for excellence and innovation. After ensuring that the new and precision that had become He stepped down from his role His successor took over as chef de cuisine, inheriting the legacy of a chef whose influence had defined fine dining in New York and whose techniques and standards would continue to inspire the next generation of culinary professionals. Sadly, Charles Rutherford passed away in October eighteen ninety nine. The exact date is not recorded. He passed away at his home in kidney disease after a lifetime dining in America. He was laid to rest at Woodlawn Cemetery in the Bronx, a resting place with many notable figures of the era, leaving behind a legacy of culinary innovation and elegance. His wife, Rose, had been his partner through decades of professional triumphs and family life. She survived him for several Though the exact date of her together they had raised eight continued to carry forward the on haute cuisine in the United Charles's life was a remarkable journey from a young apprentice in Paris to the master chef of Delmonico's. Shaping the course of fine dining in America through his innovative dishes, legendary banquets and monumental cookbook. Through the Epicurean, he precision of French haute His legacy lives on not only in the recipes and techniques he documented, but also in the way he elevated American dining to a level once reserved for European royalty. Charles's story is a testament to the power of talent, dedication and vision, showing how one chef's passion can transform an entire culinary landscape. A huge thank you to all my amazing listeners around the world. I'm thrilled to share that into the top fifty Apple food number twenty four in New Your support listens and shares mean the world, and it's because of you that this little podcast can continue exploring the stories, flavors and history of French cuisine. To everybody tuning in from New else around the globe, this Merci beaucoup. Thank you very much and cheers delicious episodes ahead. Charles Rufus the Epicurean, published in eighteen ninety four, is virtually unknown today. Original copies are about as Get that this is so is a The Epicurean is one of the most important books in modern cooking, a treasure trove of culinary information and a fascinating look at elite restaurant cooking, from the Civil War to the turn of the last century. Russ Parsons wrote this in his article Our Own Escoffier, highlighting Charles's significance. Had you heard of Charles What's the most fabulous thing A fun fact about his banquets, a famous dish that he had created, or his incredible cookbook, The Epicurean. I'd love to hear your thoughts. Slide into my DMs. Andrew Pryor fabulously on contact and fabulously com. Let's connect and chat about or anything delicious. After all, sharing stories about food is one of the best ways to bring people together, don't you think? If you enjoyed this episode, don't forget to share it around with your friends, family, or any fellow food lovers that you know. Your support means the world and delicious journey going. And if you're feeling well, That's a wonderful way to have especially a five star one. I'd be so grateful. Thank you so much for joining As we explored the life of one of the most influential chefs of the nineteenth century, just so happened to be French, Charles Rhinophores. Creativity, discipline and chefs and food lovers alike. Remember my motto whatever you I know that Charles did. Merci beaucoup and as always, Until next time. Avoir.