Carême vs Escoffier: who plated modern cuisine?

I built pastry into palaces and gave cuisine its grammar of sauces; I cooked for kings and made the table itself an art.

And I fed the world, mon ami — I stripped away your edible monuments and organized the kitchen into brigades that could serve a thousand guests without chaos.

You dismantled my grandeur into assembly lines; where is the wonder when the plate no longer astonishes the eye?

The wonder, Antonin, is that after you the feast belonged to nobles — after me, it belonged to everyone.