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The name Opal comes from three sources. One is the Latin word "Opalus". The second one is from your Greek word "Opalliois" meaning a difference of colour lastly from your ancient Sanskrit word "Upala" meaning precious stone. If one speaks of gemstone over these tongues the saying Opal would be Opallious upala, which suggests precious stone.Which shows of assorted colours when shifted against light. George Auguste Escoffier, who's also French, within the late 19th and early 20th century modernized Careme's elaborate kind of cuisine by his ingenious simplification of the food. With partner Cesar Ritz, so that as a chef George Auguste Escoffier lent his culinary skills and talents to open the Carlton and Ritz hotels, and on the German Passenger Liner (Imperator) , 1913, went on impress passengers for example Kaiser William II of Germany who was simply the very last German Emperor and King of Prussia. The Peach Melba is really a classic dessert, invented in 1892 or 1893 by chef Auguste Escoffier, and Escoffier created this famous treat for Australian singer Nellie Melba. Escoffier is well known for such famous treats as Peach Melba. Escoffier wrote volumes about the art of cooking, but inside the commercial kitchens, Escoffier was largely responsible because the mover and shaker within the improvement in the working conditions. Escoffier was a stickler for cleanliness, and Escoffier demanded the same cleanliness from your working staff. Escoffier was also against any sort of swearing or violence from his workers and most of these behaviour was forbidden, possibly at some time swearing or violence was common within the kitchens among apprentices and older cooking staff. While art is rampant across Cairo's galleries, rarely does an exhibition find a way to take our breath away. 'Beauty and also the Beast' ? a dual exhibition of 'The Beast' from Sabhan Adham, and 'Beauty' from Hossam Dirar ? is a illustration showing jaw-dropping talent, perfectly intertwined at Zamalek's Art Talks.