Background
Francatelli was born in London, of Italian extraction, in 1805, and was educated in France, where he studied the art of cookery.
Francatelli was born in London, of Italian extraction, in 1805, and was educated in France, where he studied the art of cookery.
Charles Elmé Francatelli was educated in France, where he studied the art of cookery.
Coming to England, Charles Elmé Francatelli was employed successively by various noblemen, subsequently becoming chief chef of the Street James"s Club, popularly known as Crockford"s club He left Crockford's to become chief cook to Queen Victoria from 9 March 1840 to 31 March 1842, returned to Crockfords, and afterwards he was managing steward of the Coventry House Club from the day it opened on 1 June 1846 until it closed on 25 March 1854, at the Reform Club 1854-1861, then Manager of the Street James"s Hotel, at the corner of Berkeley Street and Piccadilly, 1863-1870, and also chef de cuisine to the Prince and Princess of Wales at Marlborough House 1863-1865. From 1870-1876 he was manager of the Freemason"s Tavern.
Clarissa Dickson Wright, describing Francatelli as "the Italian confectioner", describes him as liking "his elaborate sugar decorations.
He also talks about making pearls, birds and feathers out of sugar to decorate your dessert course." She compares it to a meal in Daisy Ashford"s The Young Visiters, and comments that while such fiddly decoration may have looked good, she wasn"t sure it did anything for the taste.