Preceding the local food movement and Alice Waters' advocacy of the farm-to-table concept, I was reminded that Louis Dupuy might seem ahead of his time. Although called the "father of domestic science" by Dr. James Russell of Columbia University, Dupuy's reputation as a chef is little known. Russell later established the first class in the field of home economics after visiting Hotel de Paris and studying the subject under Louis Dupuy.
The reality is that Louis most likely thought of his kitchen garden as a jardin potager and was simply doing what cooks and chefs had done for centuries. Landscape historians Rudy and Joy Favretti wrote in their book Landscapes and Gardens for Historic Buildings, "Vegetable gardens...would have been an important part of the grounds of an inn because vegetables were necessary for food for the inn-keeper, his family, and his guests." It appears Dupuy had help keeping his vegetables, as the 1885 Colorado Census indicates John Touk (a Chinese immigrant) lived at Hotel de Paris and was employed as a gardener.
East Courtyard, Hotel de Paris