Season 186 - Day 10 of 14
This individual, known as the 'King of Chefs and Chef of Kings,' revolutionized French cuisine and established the modern kitchen brigade system.
His influential guide, 'Le Guide Culinaire,' remains a fundamental resource in classical cooking. He is credited with popularizing dishes like Peach Melba and simplifying menus while working at the Savoy Hotel and later at the Carlton Hotel in London.
Who is this culinary legend, a pivotal figure in the development of modern French gastronomy?
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