ISSUE 8, CHARLESTON, Part 8: Francoise Beylot

Charleston's Master of French haute cuisine during the Gilded Age

Pavilion Hotel during the era of Beylot’s tenure as chef de cuisine.

Francoise Beylot

French haute cuisine became the international standard for fine dining from the time of French Revolution in the 1790s.  The concurrent rise of the restaurant and the hotel as institutions of hospitality, the exodus of talented chefs throughout the Western Worl…