Definition: Montagné Prosper

He then wrote his first culinary work, La Grande Cuisine Illustrée, with Prosper Salles in 1900, followed by Le Grand Livre de la Cuisine in 1929.With the help of Dr Gottschalk, he wrote Larousse Gastronomique, the first edition of which was published in 1938 with a preface by Auguste Escoffier and Phileas Gilbert. He also wrote "Cuisine Fine" in 1913, "Festin Occitan" in 1929, and "Cuisine avec et sans ticket" in 1941, for a total of about twenty books between 1900 and 1948. During the First World War, Prosper Montagne organised the central kitchens for the armed forces, then during a stay in the United States, he advised the management of the Chicago slaughterhouses. He then returned to Paris and opened a restaurant on Rue de l'Échelle, considered by some to be the best restaurant in France. He was forced to close the restaurant 10 years later due to poor management. Prosper Montagne died in Sèvres in 1948.

The Club Prosper Montagné is a gastronomic academy and brotherhood that supports and promotes gastronomy. Its members include both amateurs and professionals. The latter are chosen for the quality of their cuisine and their products. They therefore represent the very best in Swiss catering and the food industry. Each admission is carefully vetted.