Guillaume Apollinaire
Two years after being wounded in World War I, Apollinaire died in the Spanish flu pandemic of 1918; he was 38.
Guillaume Tirel
Guillaume Tirel, known as Taillevent (French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the first Valois kings and the Hundred Years' War. His first position was "enfant de cuisine" (kitchen boy) to Queen Jeanne d'Évreux. From 1326 he was "queux", head chef, to Philip VI. In 1347, he became squire to the Dauphin de Viennois and his "queux" in 1349. In 1355 he became squire to the Duke of Normandy, in 1359 his "queux" and in 1361 his serjeant-at-arms. The Duke of Normandy became Charles V in 1368 and Tirel continued in his service. From 1381 he was in service to Charles VI. He is generally considered one of the first truly "professional" master chefs. He died in 1395 at around 80 years of age.