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.

They have a double coat: a soft, downy undercoat that keeps them dry and warm in cold water and a hard outer coat that helps them repel water.

The Pyr has a heavy, primarily white double coat, that consists of a soft undercoat combined with a thicker outer coat.