Alexis Benoît[n 1] Soyer (4 February 1810 – 5 August 1858) was a French chef, philanthropist, writer and inventor who made his reputation in Victorian England.
Born in north-east France, Soyer trained as a chef in Paris, and quickly built a career that was brought to a halt by the July Revolution of 1830. Moving to England he worked in the kitchens of royalty, the aristocracy and the landed gentry until 1837. He was then appointed head chef of the Reform Club in London, where he designed the kitchens on radical modern lines and became celebrated for the range and excellence of his cooking. His best-known dish, lamb cutlets Reform, has remained on the club's menu since the 1840s and has been taken up by later chefs from Auguste Escoffier to Prue Leith.
Soyer became a well-known author of cookery books, aimed variously at the grand kitchens of the aristocracy, at middle-class households, and at the poorest families, whose diet he strove to improve. He took a keen interest in public health, and when the Irish potato famine struck in the 1840s he went to Dublin and set up a soup kitchen that could feed 1,000 people an hour; he published recipes for inexpensive and nutritious food and developed cheaper alternatives to bread. He left the Reform in 1850 and tried to establish himself independently, but his venture failed and lost him a great deal of money.
During the Crimean War, reports reached London of the privations endured by British soldiers, with disease rife and food inadequate. At the request of the British government Soyer travelled to the Crimea in 1855 and worked with the nursing pioneer Florence Nightingale to improve conditions for the troops. He ensured that in all parts of the army there were nominated cooks, useful recipes, and the means to cook food properly − in particular, the portable Soyer stove which he invented and which remained in army use, with modifications, for more than a century. In the Crimea, Soyer became seriously ill; he never fully recovered his health. A little over a year after his return to London in 1857, he died of a stroke.
^Cowen, p. 10; and Clement-Lorford, p. 7
Cite error: There are <ref group=n> tags on this page, but the references will not show without a {{reflist|group=n}} template (see the help page).
Alexis Benoît Soyer (4 February 1810 – 5 August 1858) was a French chef, philanthropist, writer and inventor who made his reputation in Victorian England...
Elizabeth Emma Soyer, née Jones (5 September 1813 – 30 August 1842) was an English oil painter, known as Emma Jones or Emma Soyer. Elizabeth Emma Jones...
Soyer is a surname of French and Turkish origin. It may refer to: AlexisSoyer (1810–1858), French chef Cyril Soyer (born 1978), French judoka David Soyer...
conduct". On the other hand, Seacole told the French chef AlexisSoyer that "You must know, M Soyer, that Miss Nightingale is very fond of me. When I passed...
chef to achieve widespread fame and celebrity status was AlexisSoyer. Born in France, Soyer became the most celebrated cook in early Victorian England...
If with treacle sauce, treacle dick." The dish is first attested in AlexisSoyer's The modern Housewife or ménagère, published in 1849, in which he described...
should be fried. In AlexisSoyer's recipe (1846) the onions are fried in butter and the sliced boiled potatoes are added to the pan. Soyer adds chopped parsley...
portable stoves emerged from the mid-19th century. French-born chef, AlexisSoyer, became chef de cuisine at the Reform Club in London from 1837. He instituted...
culinary career in England. The best known French cook in Britain before AlexisSoyer, he was the author of an influential cookbook, The French Cook, first...
mentions "fried fish warehouses" in Oliver Twist (1838), and in 1845 AlexisSoyer in his first edition of A Shilling Cookery for the People, gives a recipe...
important figure in the early acceptance of this new technology, was AlexisSoyer, the renowned chef at the Reform Club in London. From 1841, he converted...
ISBN 0-380-41491-0). The Reform Club and its Victorian era celebrity chef AlexisSoyer play pivotal roles in MJ Carter's mystery novel The Devil's Feast (2016...
Le Cordon Bleu Anne Boutiaut Poulard Alfred Prunier Charles Ranhofer AlexisSoyer Louis Eustache Ude, author of The French Cook (1813) Ferran Adrià Reed...
important figure in the early acceptance of this new technology, was AlexisSoyer, the renowned chef at the Reform Club in London. From 1841, he converted...
her 'prize'! Illustrated from one of Soyer's publications, in Michael Garval, "Romantic Gastronomies: AlexisSoyer and the Rise of the Celebrity Chef "...
cookery more generally liked than relishing pies, if properly made'. AlexisSoyer, a celebrity cook of the 19th century said in his book Shilling Cookery...
Sousaphone – John Philip Sousa Southern blot – Edwin Southern Soyer stove – AlexisSoyer Spragg Bag – Terry Spragg Sprengel explosives, Sprengel Pump –...
mixed with redcurrant jelly. Elizabeth David found a recipe from 1853 by AlexisSoyer for what she says "is without doubt Cumberland sauce": Cut the rind,...
1836 to 1849. In May 1851, the house opened as a restaurant by the chef AlexisSoyer, who planned to cater for the 1851 Great Exhibition in Hyde Park. After...
English-born Australian celebrity chef. Key work: Cooking with Passion. AlexisSoyer (1810–1858), celebrity chef and philanthropist. Key work: A Shilling...
In May 1851, certain floors were converted to restaurant by the chef AlexisSoyer, with the aim of competing with and catering for the Great Exhibition...
lifestyle that had been reserved to the privileged few. Pioneers such as AlexisSoyer introduced new cooking techniques for the masses based on scientific...