A. B. (Antoine B.) Beauvilliers

Born in 1754, Antoine Beauvilliers became a prominent French chef and restaurateur. He served the Count of Provence—later Louis XVIII—before making his name in Paris, where he was associated with one of the city’s earliest celebrated high-end restaurants, the Grande Taverne de Londres.

He is also remembered as the author of L'Art du cuisinier, first published in 1814, a cookbook that gathered refined recipes and practical culinary guidance. Because of that book, Beauvilliers is remembered not only as a restaurateur but also as an important early voice in the literature of French cuisine.

His career unfolded during a period of major political and social change in France, and his reputation endured long after his death in 1817. Today, he is often noted as a key figure in the early history of the modern restaurant.