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'''Marcellus Boulestin''', nomine pleno natali ''Xavier-Marcel Boulestin'' ([[Pictavium|Pictavii]] anno [[14 Aprilis]] [[1877]] natus;<ref>"14 Aprilis 1877": sic Vicipaedia Francogallica, fonte primario citato</ref> [[Lutetia]]e mortuus die [[20 Septembris]] [[1943]]), fuit diurnarius [[Francogallice|Francogallicus]], [[popina sellariola|restaurator]] [[Londinii]] versatus, [[auctor]] librorum [[Anglice|Anglicorum]] de [[res coquinaria|re coquinaria]]. Ab anno [[1899]], sicut [[Colette]] et [[Curnonsky]] aliique nonnulli, scripta composuit sub aegide [[Willy]] quorum nonnulla sub nomine suo divulgaverit. Popinam '''''Restaurant Boulestin''''' [[Londinium|Londinii]] anno [[1927]] condidit, quae usque in annum [[1994]] a successoribus conducta erit.<ref>{{qc|id=Lyon (2023)}}, pluribus fontibus citatis</ref> Liber eius celeberrimus, titulo ''Simple French Cooking for English Homes'' (1923), a recensoribus plurimis laudatus, usque in annum 2011 reimpressus est. In libellis ''[[New Yorker]]'' anno [[1932]] Marcellum Boulestin, eo tempore celeberrimo, Donaldus Moffat "philosophiae mensarum doctorem" (''Doctor of the Philosophy of the Table'') laudavit, "legatum iuxta Anglos in rebus coquinariis, sagacem Franciae optimatem, cosmopolitanum, vigentem lepidumque commentatorem, popinarum Londiniensium omnium optimae gestorem" (''Culinary Ambassador to the English, intelligent gentleman of France, man of the world, essayist of vigor and charm, and proprietor of the best restaurant in London''.<ref>{{qc|id=Moffat (1932)}} fide {{qc|id=Sidney (2014)}}</ref>
 
== Iuvenis ==
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:Illis praeceptis obtemperare possunt "qui bonam, qui mediocrem, qui nullam coquam habeant". Simplicissimis cibis aliquid insolitum praecepit (etiam carotis rapisque "lepiditatem iuventutis" postulat). Naturalem suam facetiam ubique ebullire sinit, iucundissime eo loco ubi [[risottum]] mandat: "In sartaginem libram oryza iacias. Ne laves. Ut faciem et manus et conscientiam tibi laves: ne oryzam usquam laves."<ref>''The recipes he gives are within the reach of "people who have a good cook, those who have a plain one, and those who have not got one at all" ... To the simplest comestible he adds something unusual — even carrots and turnips are requested to present the "charm of youth"! — while his spontaneous humour bubbles out everywhere, nowhere more happily than in this: — To make a risotto, "Put into the frying-pan a pound of rice. Do not wash it. Wash your face, wash your hands, wash your conscience, but do not wash the rice"'' (''Aberdeen Press and Journal'' [Martio 1925] fide {{qc|id=Bustillos (2016)}})</ref>
 
Post duos fere annos cum consorte Alexandro Adair se coquum proposuit ad cenas privatas parandas: primum iussu [[Virginia Woolf|Virginiae Woolf]] scriptricem [[Dorothea Todd|Dorotheaeque Todd]] editricem libellorum ''[[Vogue]]'' operam dedit.<ref>{{qc|id=Bustillos (2016)}}</ref>denuo affixo ''Restaurant Boulestin'',<ref>{{qc|id=Old Foodie (2008)}}</ref> gerente Alexandro Adair. Boulestin insuper artem coquinariam docebat apud pantopolium ''[[Fortnum & Mason's]]''.<ref>{{qc|id=Old Foodie (2008)}}</ref> Popinam ambo anno [[1925]] condiderunt ad {{Creanda|en|Leicester Square|platea Leicestriensis (Londinium)|plateam Leicestriensem}}, nomine ''Restaurant Français'',<ref>{{qc|id=Old Foodie (2008)}}</ref> sed a pluribus modo Francico ''chez Boulestin'' nuncupatam.<ref>{{qc|id=Gazette de Bayonne (1943)}}; {{qc|id=Lyon (2023)}}, pluribus fontibus citatis</ref> Anno [[1927]] ad {{Creanda|en|Covent Garden|Hortus Conventus (Londinium)|Hortum Conventus}} (''Covent Garden'') se removerunt, nomine ''restaurant Boulestin''. Popinam ornabant LaboureurIoannes etAemilius Laboureur, [[Maria Laurencin]], Albertus decoratedGroult, textilibus Radulphi Dufy circumpositis.<ref>Michel Rapoport, "[https://core.ac.uk/download/pdf/79656009.pdf The London French from the Belle Epoque to the end of the inter-war period (1880–1939)]" in Debra Kelly, Martyn Cornick, ''A history of the French in London: liberty, equality, opportunity'' (Londinii: Institute of Historical Research, 2013) pp. 241-280, vide p. 260</ref>
by Albert Groult ... fabrics by Raoul Dufy on the walls.<ref>Michel Rapoport, "[https://core.ac.uk/download/pdf/79656009.pdf The London French from the Belle Epoque to the end of
the inter-war period (1880–1939)]" in Debra Kelly, Martyn Cornick, ''A history of the French in London: liberty, equality, opportunity'' (Londinii: Institute of Historical Research, 2013) pp. 241-280, vide p. 260</ref> <!-- he hired Chef Bigorre (formerly of Paillards in Paris) to do the cooking under his direction.<ref>{{qc|id=Sidney (2014)}}</ref> the beef, mutton, cream and butter were all English, but the vegetables, fruit, cheese and coffee were flown in from France. The atmosphere was low-key and intimate. "In a prominent place is an immense bottle of 1869 liqueur brandy de la maison," wrote Eileen Hooton-Smith in The Restaurants of London (Knopf, 1928 — published during Prohibition), "a graceful reminder that the place studies drink equally with meat." --><ref>"The Boulestin" in Eileen Hooton-Smith, ''The Restaurants of London'' (Londinii: Knopf, 1928) pp. 46-49</ref>
 
Carnes bubulae ovinaeque, cramum, butyrum ex Anglia proveniebant, sed holera, fructus, casei, coffeum e Francia per aëroplana importabantur; conspiciebatur lagena maxima spiritus vini anno 1869 nati, assiduam curam tam potionum quam ciborum satis monstrans. Libri Anglici Francogallicique a Boulestin scripti aderant. Fercula specialia enumerabantur "potagia rustica, frusta solaeae modo Robin, astacus cum cramo e [[vinum Portugallicum|vino Portugallico]], [[crispa]]e modo Nicole, [[ova spongia Boulestin]], {{Creanda|fr|Canard de Challans|anas Namnetensis}} e [[vinum Chambertinum|Chambertino]], crispae modo Verlaine" (''Potages paysans, Filets de sole Robin, Homard crème au porto, Crêpes Nicole, Omelette Boulestin, Nantais au Chambertin, Crêpes Verlaine''). Crispae media mensa palam convivarum parabantur; etiam volatilia venaticia sicut [[scolopax rusticola|rusticolae]] et [[anas platyrhynchos|anates]] media mensa dispertiebantur.(<ref>"The Boulestin" in Eileen Hooton-Smith, ''The Restaurants of London'' (Londinii: Knopf, 1928) pp. 46-49</ref>
<!-- ''Omelette Boulestin'' There is one thing above all you must avoid when making an omelette," advised the chef in a thick Anglo-French accent, "and that is an inferiority complex." He recommended a thick iron pan — "extremely hot," heated empty for "a good twenty minutes" so that most of the cooking takes place off the fire — and insisted the eggs be beaten lightly with a fork, and only at the last minute. A decisive flick of the wrist will help you turn the edges inward; the final product is shaped with the fork, "and the omelette" he said, "white, perfect, slides silently onto the dish." The chef’s name is Xavier Marcel Boulestin, and the show, Cook's Night Out, aired on the BBC in January of 1937, for the benefit of those poor British souls whose at-home kitchen staff had vamoosed for the evening. If that sounds a little niche, consider that a television just then cost an inflation-adjusted price of more than seven thousand dollars; only the super-rich could afford them. Boulestin’s omelette, white and perfect, is considered to be the very first dish ever cooked on television. Cf. more than one omelette recipe in ''Simple French Cooking for English Homes''. Londinii: Heinemann, 1923 (fide ckbk), among them ''Omelette à l'oseille''.
 
Myself, My Two Countries: As a teen growing up in the country, he would bicycle with friends to lunch at some distant village inn: "An omelette, a sauté of chicken, a salad, cheese and a drink of the local wine... is there even now a better meal?" (source: Bustillos) -->
 
Diurnarii popinam stylo Francico gestam et cenas modo Gallico paratas pretioque immodico sub aegide gastronomi celeberrimi praebitas cantabant. Frequentabant illustres et divitiores: <!-- Ivor Novello (Winston Churchill's alleged one-time lover), Diaghilev, and Noel Coward, -->
Receptum de "https://la.wikipedia.org/wiki/Marcellus_Boulestin"