Curnonsky

At the age of 18, he moved to Paris to attend the Ecole Normale Supérieure to prepare for a career in journalism.

But French canning is perfect.Finally, Regional Cuisine, which in France achieves the Holy Alliance of tourism and gastronomy.Curnonsky's professional activities were truly wide-ranging.

in Latin) on a poster in 1898, showing the Michelin Man swallowing a glass full of nails, but it is unclear when the word "Bibendum" became applied to this character.

Curnonsky and Rouff played an important role in the increasing popularity of discovering regional dishes and restaurants.

[5] The historian Julia Csergo writes that Curnonsky and Rouff "invented the 'gastronomic guide' with the publication of their Gastronomic Tour of France".

[8] To honor his eightieth birthday, eighty restaurants marked his favorite table with a copper plaque reading: de Maurice Edmond Sailland-Curnonsky Prince élu des gastronomes Défenseur et illustrateur de la Cuisine française This led to the legend that eighty restaurants reserved a table for him every night in case he should show up, though by that point, he rarely went out at all.

He once said that this nickname was "my tunic of Nessus, as I am neither Russian, nor Polish, nor Jewish, nor Ukrainian, but just an average Frenchman and wine-guy [sacavin]".

Curnonsky (who signed his articles as "Cur" at this time) beat out the likes of Maurice des Ombiaux, Léon Daudet, and Ali Bab.

[11][12] For the next several years, into early 1930, he edited a weekly full-page feature in Paris-Soir entitled "Annales of Gastronomy"; on the masthead he was identified as "Cur I, Prince des Gastronomes."

He noted that he was elected "democratic prince [of gastronomy] ... by the cooks and cordon bleus who, every day, make healthy, simple, good food," and the great chefs, "the grand aristocrats of cuisine, the Prosper Montagnés, the Escoffiers, the Philéas Gilberts, ... who, in Paris or in the provinces, maintain the traditions of elaborate and skilled French cuisine.