[ARCHIVES]. Abel ALBAN (1895-1972). Chef Abel Georges Alban, born in Corbigny (Nièvre) in 1895, started out as a pastry chef and caterer in Nevers. He then moved to the capital (Hôtel Vendôme, Ritz). In 1921, he made a name for himself in Monte Carlo, before moving to England. In 1922, he took charge of the kitchens at the Hotel Savoy, one of London's most prestigious and luxurious hotels, where Auguste Escoffier worked from the time it opened until 1962. He retired after 40 years at the Savoy. Archives consisting of 4 menus 1920-21, 4 menus Hotel St James and Albany September-October 1948, 11 cards from the Savoy 1948-1962, 30 photographs in various formats, including 2 framed; greetings cards 1948, 54, 57; Publications for the Savoy; Three key dates for A. Alban: Lunch on 8 March 1913 - Menu Club des Cent lunch given on the occasion of the presentation of the Diploma, 22 April 1948 - Dinner at the Savoy given to A. Alban who announced his retirement on 25 January 1962. Seven work certificates: Stephanie Hotel in Baden-Baden (1913-1914), Hôtel de Paris in Monte-Carlo (1919-20), Royal Hotel in Evian (1920), Riviera Palace Monte-Carlo (1920-21), Coq Hardi in Verdun (1921), Casino de Deauvillev(1922), Riviera Palace Monte-Carlo (1922-23). Memorandum of agreement for 1932 to 37; various accounting documents, three letters 1941-42. 4 framed diplomas: Association culinaire française - Diplôme d'honneur Salon Culinaire International de Londres 1952 - Certificate of membership International Academy of "Chefs de Cuisine" and Association of cooks in Great Britain - Société Mutualiste des Cuisinier de Paris. Bulletin Amicale des Cuisiniers et Pâtissiers de la Côte-d'Or, 1963 containing an autobiography by Alban.