Turndown collar, epaulets, double-breasted, long raglan sleeves with tab and buckle detail at cuff Removable self belt, side slant pockets with single-button closure, front and back storm flap and princess seaming Removable check lining.
He also perfected the soufifle—a baked egg dish, and introduced the standard chefs uniform—the same double-breasted white coat and tall white hat still worn by many chefs today.