The Life and Times of Augusta Escafier

On November 11, 1918, when the armistice was announced, the hotel's restaurant was almost immediately booked to capacity with reservations for people who were eager to celebrate the end of the war. Augusta Escafier got very, very creative indeed. He increased the use of venison, eggs, and bacon, among other non-russian food ingredients. And he made contact directly with fishermen so that he could get fresh seafood without having to go through the rationed markets.