Talk:Alexis Soyer

	Alexis Soyer is a featured article; it (or a previous version of it) has been identified as one of the best articles produced by the Wikipedia community. Even so, if you can update or improve it, please do so.
	This article appeared on Wikipedia's Main Page as Today's featured article on May 10, 2023.
Article milestones Date Process Result January 18, 2023 Good article nominee Listed February 11, 2023 Featured article candidate Promoted
	A fact from this article appeared on Wikipedia's Main Page in the "Did you know?" column on February 15, 2023. The text of the entry was: Did you know ... that Alexis Soyer's dish of lamb cutlets Reform is still on the menu at the Reform Club?
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There are a number of places in this article where someone is speaking in first person about his info. about Soyer and, I assume, the same person put in several places that some fact is incorrect rather than just fixing it. 209.179.71.76 (talk) 22:07, 30 December 2019 (UTC)[reply]

English 77.246.53.36 (talk) 20:30, 10 May 2023 (UTC)[reply]

Hello Tim, I saw you rejected my modification on Georg. Are you absolutely sure that the first name is Georg? I mean : 1. Georg does not exist at all in French (Rignon being a French name) 2. In Ruth Brandon "The People′s Chef: Alexis Soyer, A Life in Seven Courses" the name appears as "Georges Rignon" 3. In many French culinary articles and books the name given is Georges Rignon. Hoping you won't feel offended by my question. Your article on Soyer is brilliant. Excellent job. JL Fondère (talk) 16:37, 13 May 2023 (UTC)[reply]

The source could not be clearer: Georg Rignon. We get this sort of objection from time to time, based on what some editors think ought to be the facts. You wouldn't believe the effort it took to get one editor to accept, or at least not to keep denying, that Poulenc's first name was Francis and not François, as s/he insisted. I concur that Brandon uses the normal French spelling, and it is, of course, possible that Cowen has it wrong: I shall comb the press archives of the period to see if Rignon is anywhere called Georg or Georges, though the early C19th is a bit early to make me sanguine about finding anything there. If you can point to any articles from any period that use the familiar form it will be helpful, but it may be that we shall end up with only two main sources, mutually contradictory, in which case we may need to fall back on "Georges (or Georg) Rignon". I am not unaware of the usual French form of the name, having fairly recently taken the great Georges Feydeau to FA. Thank you for your kind words about the Soyer article: always nice to get a pat on the back. – Tim riley talk 17:08, 13 May 2023 (UTC)[reply]

Afterthought: if you have time and inclination, an expert eye run over my orthographie chez Feydeau would be most welcome. Tim riley talk 17:12, 13 May 2023 (UTC)[reply]

Thanks a lot for the explanation. I'm still convinced that it's Georges and not Georg. I'll dig deeper to get a clear source. Possibly it's not even Rignon but Grignon as mentioned in some sources. I'll let you know. JL Fondère (talk) 17:43, 13 May 2023 (UTC)[reply]

for instance in this novel by Alphonse Signol (1830), page 10, the famed restaurant in Rue Vivienne is clearly named Grignon (https://www.cgb.fr/second-empire-recompense-et-encouragement-de-lecole-imperiale-de-grignon-spl,fme_504860,a.html) JL Fondère (talk) 17:59, 13 May 2023 (UTC)[reply]

and yes I will read your article on Feydeau with great pleasure. I started already and you can replace "La ruban" par "Le ruban". JL Fondère (talk) 17:50, 13 May 2023 (UTC)[reply]

Done, and please don't hesitate to tweak ad lib, both as to spelling and my translations of French texts such as Les Annales du théâtre et de la musique, Le Figaro etc. Tim riley talk 18:38, 13 May 2023 (UTC)[reply]