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551:. This was Carême's first venture outside France. He was paid an unprecedentedly high salary, and the prince was full of praise for his creations, but Carême was unhappy in his post. He hated the English weather, particularly the fogs, which exacerbated the respiratory problems he had after years of working in smoky kitchens. He found the prince's domestic staff unfriendly, even the French footmen, and he later wrote that he endured
488:, Carême had to provide three banquets for 300 people each, despite enormous logistical difficulties. There were few supplies available locally and food, wines, linens, glassware and even herds of cattle and flocks of sheep had to be transported from Paris, over 80 miles (130 km) away. In addition, Carême had to cope with the tsar's preference for
1100:"Go, little one, go well; in the world there are good jobs; let us languish; misery is our lot; we must die there. This is a time of good fortunes; you just need the spirit to make one, and you have it. Go, little one, and perhaps tonight or tomorrow some good house will open for you: go with what God has given you".
795:, and in one of his books the chef advised people of lesser means not to attempt his elaborate style of cooking: "Better to serve a simple meal, well-prepared, and not try to cover the bourgeois table with an imitation of the rich". He reacted against some traditional practices, such as garnishing meat with fish and
583:), convinced Alexander that having Carême cook for the Russian delegation would enhance its standing, and approached him with the proposal that he should work for the tsar at Aix and then travel with him to Russia. Carême agreed to go to Aix, with a handsome salary and lavish budget, but declined to go on to Russia.
618:. In his absence, Carême spent time exploring the architecture of St Petersburg, which he found inspiring – "the most beautiful city in the world". Otherwise, by the time the tsar returned, Carême was disenchanted with Russia, its food and the arrangements at the court. He left at the end of August.
225:
There have been two contrasting explanations of how this came about. By Carême's account his father took him from home in the latter part of 1792 and sent him on his way alone, bidding him, with some touching words, to find a house that would take him in. In the words of a biographer who accepts this
248:, known as Père Ducrest. A contemporary recorded after Carême's death that the boy was to be seen hurrying through the streets delivering his employer's wares, before returning in the evening to Ducrest's kitchen, where he slept. By this account, Carême was taught to read and write by Alexis Eymery (
1173:
Wheaton writes, "No doubt he was worn out by a life that began in deprivation and continued with the stress of organising so many high-visibility meals and with his decades of hard work in carbon-monoxide-laden kitchens; there is a moving passage in his last book in which he displays great sympathy
691:
By the end of the decade it was clear to his employers and to Carême that his health was in decline. The
Rothschilds offered him land on which to retire on their country estate, but he preferred to remain in Paris. He declined a final effort by the former Prince Regent, now George IV, to tempt him
336:
and extravagant showpieces based on the ancient architecture he had studied in the library. He is credited with saying, later, "The fine arts are five in number: music, painting, sculpture, poetry and architecture – of which the principal branch is confectionery". His constructions,
633:
in 1812. Carême enjoyed working for the princess, who lived in style and had a discerning appreciation of food, but poor health prevented her from entertaining on the extensive scale that would fully occupy a chef of his standing. Lord
Stewart successfully urged Carême to return to work for him.
197:
Marie-Antoine Carême, known throughout his life as
Antonin Carême, was born in Paris. The date of his birth cannot be authenticated and is disputed. The day and month are generally accepted as 8 June and the year as either 1783 or 1784. He was one of the many children of Marie-Jeanne Pascal and
453:
to stay with him and tasked Carême with delighting his guest with a continual series of fine meals. According to the biographer Marie-Pierre Rey, "Talleyrand's generous hospitality undoubtedly had positive effects on the tsar's mood and the magnanimity that he showed to the French state".
316:
Egypt, Greece and Italy inspired me with a taste for architecture; but ... my financial means prevented me from devoting myself to that fine career. I had to repress this noble wish, without ceasing to admire what antiquity has produced, wonderful in its masculine and imposing
660:, comparing old and new cuisine and detailing seasonal menus that he had presented in Paris, St Petersburg, London and Vienna. The title reflected Carême's firm conviction that the head chef should control and supervise not only the cooking of the food, but its service as well.
726:
Carême was known as "the king of chefs and the chef of kings". Wheaton comments that although he remains the most famous of 19th-century French chefs, there are two differing schools of thought about him. "Gastronomes and food writers have praised him as a great genius of
733:", and have held him up as "an outstanding example of how a lowly apprentice, of a humble background, could rise to the topmost pinnacle of his profession". An opposing view is that he was conceited, his prose inelegant, his menus "pretentious and heavy" and his
243:
for more than five years, sweeping, washing, running errands, serving at table, and later, when he was considered mature enough, helping in the preparation of food. A conflicting account is that he left after a few months and moved to work for a baker in the
703: – "The Art of French Cookery in the 19th Century". It was to be a five-volume work, extensively illustrated; he lived to complete the first three volumes. His pupil, Armand Plumerey, added the remaining two volumes that Carême had planned.
272:-restaurant in the rue Vivienne. This was a step up, in career terms, as in post-revolutionary Paris, patisserie was the most prestigious branch of the culinary arts, and Bailly was among its most fêted practitioners, recommended by the influential
645:. Carême felt that the latter were reminiscent of the sickroom and "made us look ill" whereas the appearance of a chef should "announce the man in good health". The toque was quickly taken up by chefs in Vienna, and then in Paris and elsewhere.
309:; Carême suggested how to make it lighter, and invented decorations with which to top it. He steadily rose to a position of responsibility. Bailly allowed him to take two afternoons off each week to visit the old royal library (subsequently the
684:, at 19 rue Lafitte (a few hundred metres from the rue Vivienne, where Carême had been apprenticed). The Rothschilds paid Carême a large salary, and allowed him substantial time off to continue writing his books. He published
614:, the British ambassador to Vienna, Carême decided to take up the tsar's offer, and he went by sea to St Petersburg in mid-1819. The timing was unfortunate for him: as he arrived, the tsar was leaving for a forty-day visit to
504:
to keep warm. In Carême's view, "This manner of service is assuredly favourable to good cheer; but our French service is more elegant and sumptuous. Is there anything more imposing than the sight of a grand table served
313:) across the road from the restaurant. He read voraciously − not only cookery books from other countries and different eras, but also works about his other great interest, architecture. Of the latter he later wrote:
373:, social, and governmental banquets. In October 1808, Carême married Henriette Sophy Mahy de Chitenay. They had no children, although Carême later had a daughter, Marie, with another woman, Agatha Guichardet.
229:
The boy thus abandoned, could have knocked on the door of a carpenter or of a locksmith or of a clothes merchant. Destiny led him to a humble cookshop, the owner of which gave him his first lesson in cooking.
469:
After staying with
Talleyrand for some weeks, the tsar took up residence in the Élysée Palace, and requested that Carême should be his head chef there during his stay. The biographer Georges Bernier (
1058:
In a 2021 biography of Carême, Marie-Pierre Rey notes that if there were ever any parish registers or official civil documents recording the birth they were destroyed in the turmoil of the
212:, starting in 1789, brought large-scale building work in Paris to a temporary halt, leaving Carême's father struggling to feed the family. Carême went to work at an early age at a Parisian
365:, trading there for a decade. In tandem with running his shop he built what one biographer calls "an intermittent but spectacular career", first as a specialist pastry-cook and later as
153:
in
Britain. He codified and to some extent simplified classical French cookery, insisted on the finest and most expensive ingredients, and was regarded as the foremost chef of his day.
884:
Elementary and practical treatise on ancient and modern pastry: followed by observations useful for the progress of this art, and a critical review of the great balls of 1810 and 1811
425:, under the head chef, Boucher. He continued to learn about the arts of cookery in general, and was engaged to cater for special events such as the festivities for the marriage of
2216:
1183:
Plumerey – also spelled Pluméry – trained under Carême in
Talleyrand's kitchens and was later head chef to the Princess Poniatowski and then to the Russian ambassador to Paris.
880:
Traité élémentaire et pratique de la pâtisserie ancienne et moderne: suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811
477:
to the most powerful man in Europe, reflecting his employer's status with suitable culinary magnificence. The following year, after
Napoleon's brief return and final defeat at
688:
in 1828. With him in charge of the catering, the
Rothschilds' house became the focal point of Parisian high society, and Carême's name was continually featured in the press.
441:(1810). Although of an age liable for conscription into the army, Carême was not called up; Talleyrand may have secured an exemption for him, but that is not certain.
361:. Carême benefited from the flexible conditions offered by Gendron, being allowed to freelance, catering for important banquets. In 1803 he opened his own shop in the
376:
In addition to his skills as a pastry-cook, Carême became expert in the other branches of cookery. He was influenced by earlier cooks and food writers, and studied
198:
Jean-Gilbert Carême. The father was a construction worker, and the family lived in what Carême's biographers
Philippe Alexandre and Béatrix de l'Aulnoit call a
341:
and
Egyptian pyramids, attracted widespread attention and approbation. His enthusiasm, then and later in his career, sometimes led him to conflate in a single
1062:
a hundred years later. Biographers who give 1783 as the year of birth include Rey, Georges Bernier (1989) and Ian Kelly (2004). 1784 is put forward in the
141:
Working with leading chefs of the day, Carême extended his knowledge to cover all aspects of cooking, and became head chef to prominent people including
611:
599:
279:
142:
128:
Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian
449:
After the defeat of Napoleon in 1814, the British and Russians occupied Paris. Talleyrand, anxious to be on friendly terms with the allies, invited
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under the auspices of Messrs. Robert and Laguipère that I learned the elegance of modern cookery and the running of a large establishment.
473:) writes that this appointment put Carême at the pinnacle of his profession. Already a renowned pastry-cook, he had risen further, to be
1075:
326: – elaborate displays of patisserie – in his windows. Sculpting in sugar paste had been well known in the
310:
572:
357:. Carême liked working for Gendron, where his talents were appreciated by prestigious customers including the finance minister, the
297:. He gained outstanding skill at this, and later put it to use in two confections with which he became particularly associated: the
407:
232:
More recent biographers have raised the possibility that this is a fanciful account, and that the family simply arranged for the
1064:
768:
became standard for French chefs of his day. His classifications were retained, with modifications, by later chefs including
559: – he was bored and homesick. He returned to France in late 1817 with no firm plans for his immediate future.
438:
974:
Parallèle de la cuisine ancienne et moderne, considérée sous le rapport de l'ordonnance des menus selon les quatre saisons
134:
and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large
2517:
358:
2175:
1174:
for those working in kitchens, and describes vividly the terrible conditions with which they (and he) had to contend".
430:
353:
After staying with Bailly for three years Carême joined another celebrated pâtissier, Gendron, who was based in the
239:
Accounts differ also about the next stage of Carême's early years. Some biographers portray him as remaining at the
162:
for the elite of French, and other, society. His influence continued after his death; his approach was continued by
978:
Parallel of ancient and modern cuisine, considered in relation to the order of menus according to the four seasons
33:
1091:
as a "Restaurant à bas prix, où l'on sert une nourriture médiocre" − a low-cost restaurant, serving mediocre food.
706:
Carême died, mentally alert to the end, at his Paris home on 12 January 1833, aged 48 or 49. He was buried in the
2507:
1821:
669:
470:
1114:
772:, and the concept of mother sauces continued to be acknowledged by subsequent generations of cooks, including
411:
286:, and among Carême's early tasks was to go there to encourage visitors to come to his employer's restaurant.
156:
Carême wrote a series of books, lavishly illustrated, intended to pass his skills on to other chefs providing
1867:
2512:
1130:
Sources differ as to whose preference prevailed. According to Kelly, Carême had his way and the service was
819:
681:
485:
385:
268:
Carême's history is more reliably documented from 1798, when he began an apprenticeship at Sylvain Bailly's
216: – the most basic and modest kind of restaurant – thought to have been called
171:
1151:
Kelly speculates that by drawing attention to the question, Carême may have hastened the popularisation of
1070:
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656:, did the same for his native city. The following year he returned to the subject of catering in his
2321:
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an extravagant waste of ingredients. In Wheaton's judgement "the truth lies somewhere in between".
707:
637:
While working for Stewart, Carême introduced what became the international symbol of the chef: the
622:
603:
377:
370:
245:
964:
492: – a succession of individual courses – rather than the traditional
415:
2468:
652:
contained drawings of his suggestions for new buildings in St Petersburg, and the second volume,
648:
Carême continued to write, and in 1821 he published two volumes of his thoughts on architecture.
642:
630:
501:
478:
56:
322:
306:
2303:
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
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gradually supplanted the old French service throughout Europe as the 19th century progressed.
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2028:
2013:
1998:
1983:
1968:
1953:
1938:
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209:
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175:
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employer as for royalty. Rothschild had bought the former house of Napoleon's stepdaughter,
327:
320:
Bailly was conscious of the need to innovate and attract new custom. He wanted eye-catching
293:, or turner, working the dough and repeatedly folding and rolling it to achieve the perfect
180:
414:
under the command of M. L'Asne that I learned the best part of cold buffet cookery; at the
204: – a shack – in what was then a poor part of Paris, near the
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586:
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529:
489:
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117:
992:
811:
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The work of Carême was aimed at the elite of French and other societies. The food writer
676:. Rothschild was by far the richest man in France, and Carême was as happy to work for a
392:
330:
but had become neglected after the revolution. Carême helped to revive the art, creating
163:
410:, that I learned the preparation of sauces; during the splendid festivities held at the
1270:
1164:
According to one theory he did so at Talleyrand's behest, but this is far from certain.
544:
493:
421:
From 1803 to 1814 Carême worked as chef-pâtissier in the kitchens of Talleyrand at the
362:
138: – table decorations sculpted in sugar, depicting classical buildings.
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167:
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1895:
528:, with over 100 of Carême's drawings of designs, together with what the food writer
282:. Bailly's establishment was within a hundred paces of the fashionable and bustling
804:
800:
283:
249:
50:
799:, and he either invented or refined several features of French cookery, including
641:
hat. Until then, chefs had generally worn loose berets or cotton caps resembling
2153:
2072:
777:
773:
615:
579:. Carême's friend Muller, comptroller of the tsar's household (and dedicatee of
520:
was an illustrated two-volume compilation of recipes for a skilled pastry-cook.
298:
294:
269:
129:
2199:
Defining Culinary Authority: The Transformation of Cooking in France, 1650–1830
692:
back to England, and retired to his house in the rue Neuve-Saint-Roch near the
2333:
2257:
Hyman, Philip; Mary Hyman (1999). "French cookbooks". In Alan Davidson (ed.).
2249:
2230:
2145:
2126:
923:
Projets d'architecture, dédiés à Alexandre 1er, empereur de toutes les Russies
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Carême's influence continued after his death; his approach was continued by
693:
595:
536:
497:
150:
2032:
2017:
399:(1792). He worked for or alongside leading Parisian chefs; he later wrote:
2002:
1987:
1972:
1942:
548:
434:
1957:
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2279:
Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef
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832:
and simpler styles of cooking in the second half of the 20th century.
740:
Carême is credited with codifying the key sauces – the
17:
481:, Alexander returned to Paris, and again secured Carême's services.
345:
details from several widely differing architectural eras and styles.
338:
1117:, later came to admire Carême so much that he asked that a copy of "
625:, a distant cousin of the tsar and widow of the celebrated general
717:
585:
456:
259:
121:; 8 June 1783 or 1784 – 12 January 1833), known as
722:
Carême's design for a sugar-paste sculpture of a Parisian bower
668:
Carême's last salaried post came in 1823 as chef to the banker
532:
calls "more or less sketchy instructions" for executing them.
2362:
Le premier des chefs: l'exceptionnel destin d'Antonin Carême
2097:
Antonin Carême, 1783–1833: la sensualité gourmande en Europe
1249:, Bibliothèque nationale de France. Retrieved 6 January 2023
621:
On his return to Paris, Carême became head chef to Princess
278:, and with customers including the French foreign minister,
909:
Preceded by a treatise on the five orders of architecture
484:
When the tsar assembled his troops for a grand review at
496:, in which numerous dishes were set out on the table on
125:, was a leading French chef of the early 19th century.
1121:
by the illustrious Carême" should be buried with him.
942:
Projets d'architecture pour l'embellissement de Paris
2386:(fourth ed.). Oxford: Oxford University Press.
2344:
L'art de la cuisine française au dix-neuviême siêcle
2057:(in French) (Kindle ed.). Paris: Albin Michel.
1017:
L'art de la cuisine française au dix-neuvième siècle
654:
Projets d'architecture pour l'embellisement de Paris
535:
In 1816 Carême accepted the position of chef to the
2426:(1999). "Carême, Antonin". In Alan Davidson (ed.).
99:
82:
63:
41:
2217:Grimod de La Reynière, Alexandre-Balthazar-Laurent
2053:Alexandre, Philippe; Béatrix de l'Aulnoit (2015).
905:Précédé d'un traité des cinq ordres d'architecture
699:In retirement, Carême worked on his last project,
2201:. Baton Rouge: Louisiana State University Press.
822:, reinvigorated by Escoffier and continued until
610:After briefly working in Austria and England for
305:. One of Bailly's most celebrated offerings was
2178:(1999). "Sugar paste". In Alan Davidson (ed.).
1822:"An Introduction to the 5 French Mother Sauces"
1020:Volumes 1–3 by Carême; Volumes 4–5 by Plumerey
289:As an apprentice pastry-cook Carême began as a
264:"Promenade de la galerie du Palais-Royal", 1798
1003:The art of French cuisine in the 19th century
1155:, in general use since the late 19th century.
590:Carême was chef to (clockwise from top left)
337:featuring Greek columns and temples, Chinese
8:
787:writes that Carême's cuisine was not merely
217:
199:
1224:Rey, p. 20, Bernier, p. 20 and Kelly, p. 30
1138:, at the tsar's insistence the service was
701:L'Art de la cuisine française au XIX siécle
650:Projets d'architecture dédiés a Alexandre 1
1232:
1230:
999:L'art de la cuisine française au 19 siècle
839:
748: – on which classic French
567:Tsar Alexander returned to Paris in 1818,
516:In 1815 Carême published his first books.
49:
38:
2244:(in French). Paris: Firmin Didot fréres.
402:It was under Messrs. Richaut, the famous
2347:(in French). Vol. 5. Paris: Fayot.
2306:. Urbana: University of Illinois Press.
1709:
1707:
1705:
1703:
1388:
1386:
1384:
1382:
1380:
1378:
1376:
1374:
184:in the second half of the 20th century.
178:and continued until it was overtaken by
2457:"Russia, Carême, and the Culinary Arts"
1796:
1794:
1739:
1737:
1684:
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1654:
1652:
1606:
1604:
1585:
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1581:
1427:
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1817:
1815:
1310:
1308:
1289:
1287:
1285:
1283:
143:Charles Maurice de Talleyrand-Périgord
2461:The Slavonic and East European Review
2077:Theory & Practice of Good Cooking
1202:
1200:
1054:
1052:
1050:
116:
7:
1275:Dictionnaire de l'Académie française
1257:
1255:
1089:Dictionnaire de l'Académie française
252:), the tutor of Ducrest's children.
2430:. Oxford: Oxford University Press.
2261:. Oxford: Oxford University Press.
2182:. Oxford: Oxford University Press.
32:For other people named Carême, see
1619:Bernier, p. 165; and Kelly, p. 153
1359:Grimod de La Reynière, pp. 202–203
1261:Alexandre and l'Aulnoit, Chapter 2
461:"Pavillon athénien" from Carême's
25:
2408:. London: Taylor & Francis.
2364:(in French). Paris: Flammarion.
1076:Bibliothèque nationale de France
509:?" Despite Carême's opposition,
2406:Encyclopedia of Kitchen History
2241:Nouvelle biographie universelle
1837:Beard, p. 292; and Child, p. 13
1065:Nouvelle biographie universelle
563:St Petersburg, Paris and Vienna
29:French chef (1783 or 1784–1833)
2503:Burials at Montmartre Cemetery
2140:(in French). Paris: Renouard.
1:
2225:(in French). Paris: Maradan.
2100:(in French). Paris: Grasset.
1874:. Retrieved 14 January 2023.
1036:Notes, references and sources
2428:The Oxford Companion to Food
2384:The Oxford Companion to Wine
2259:The Oxford Companion to Food
2180:The Oxford Companion to Food
2121:(in French). Paris: Dentu.
2118:Le pâtissier royal parisien
1902:. Retrieved 14 January 2023
1896:"History of the Profiterole
1828:. Retrieved 13 January 2023
867:Le Pâtissier royal parisien
518:Le Pâtissier royal parisien
208:and the rue de Sèvres. The
2534:
2360:Rey, Marie-Pierre (2021).
2137:Le maitre-d'hôtel français
1277:. Retrieved 6 January 2023
961:Le Maître d'hôtel français
752:is based. His recipes for
658:Le maître d'hotel français
147:Tsar Alexander I of Russia
31:
2341:Plumerey, Armand (1847).
2094:Bernier, Georges (1989).
857:
854:
851:
848:
845:
842:
118:[maʁiɑ̃twankaʁɛm]
48:
2197:Davis, Jennifer (2013).
2134:Carême, Antonin (1822).
2115:Carême, Antonin (1815).
1779:Bernier, pp. 207 and 228
899:Le Pâtissier pittoresque
744:, or in his phrase, the
581:Le Pâtissier pittoresque
522:Le Pâtissier pittoresque
463:Le Pâtissier pittoresque
431:Catharina of Württemberg
359:marquis de Barbé-Marbois
2478:(subscription required)
1876:(subscription required)
682:Hortense de Beauharnais
439:Marie-Louise of Austria
412:Hôtel de Ville in Paris
219:À la fricassee du lapin
34:Carême (disambiguation)
2326:Larousse gastronomique
2222:Almanach des gourmands
2158:Julia's Kitchen Wisdom
1589:Goldstein, pp. 695–696
1566:Goldstein, pp. 694–695
1247:"Marie-Antoine Carême"
1071:Larousse Gastronomique
807:, and mille-feuilles.
723:
607:
573:international congress
466:
433:(1807) and of that of
311:Bibliothèque nationale
275:Almanach des Gourmands
265:
218:
200:
2402:Snodgrass, Mary Ellen
1236:Montagné, pp. 211–214
1115:Grimod de La Reynière
993:Le Cuisinier parisien
721:
714:Reputation and legacy
686:Le Cuisinier parisien
589:
460:
445:Professional pinnacle
355:rue des Petits-Champs
349:Professional progress
263:
236:to take the boy on.
1788:Plumerey, title page
1697:Wheaton, pp. 137–138
1598:Kelly, pp. 13 and 78
1419:Carême, 1815, p. 278
1245:Hoefer, p. 710; and
852:Subtitle translated
382:Le cuisinier moderne
256:Apprentice pâtissier
174:, reinvigorated by
110:Marie-Antoine Carême
68:Marie-Antoine Carême
2518:French food writers
2276:Kelly, Ian (2004).
2238:Hoefer, M. (1852).
2160:. New York: Knopf.
2079:. New York: Knopf.
708:Montmartre Cemetery
623:Catherine Bagration
378:Vincent La Chapelle
226:version of events:
71:8 June 1783 or 1784
2328:. London: Hamlyn.
1849:in Mennell, p. 145
1800:Kelly, pp. 216–217
1485:Carême, 1822, p. 8
1314:Bernier, pp. 90–91
1153:service à la russe
1119:Le Pâtissier royal
1109:The author of the
826:was supplanted by
724:
631:Battle of Borodino
608:
604:Princess Bagration
543:in London and the
511:service à la russe
467:
423:Hôtel de Galliffet
397:Traité des alimens
389:Soupers de la cour
266:
57:Charles de Steuben
2437:978-0-19-211579-9
2415:978-1-280-25674-5
2393:978-0-19-870538-3
2371:978-2-08-142057-1
2322:Montagné, Prosper
2313:978-0-252-06490-6
2289:978-1-904095-93-4
2282:. London: Short.
2268:978-0-19-211579-9
2208:978-0-80-714533-3
2189:978-0-19-211579-9
2167:978-0-375-41151-9
2107:978-2-246-42071-2
2086:978-0-89043-108-5
2064:978-2-226-30045-4
1911:Snodgrass, p. 165
1676:Goldstein, p. 710
1667:Goldstein, p. 714
1658:Goldstein, p. 706
1548:Goldstein, p. 694
1530:Goldstein, p. 693
1033:
1032:
803:, vol-au-vents,
770:Auguste Escoffier
486:Châlons-sur-Marne
210:French Revolution
176:Auguste Escoffier
107:
106:
93:Kingdom of France
76:Kingdom of France
16:(Redirected from
2525:
2508:Chefs from Paris
2479:
2476:
2453:Goldstein, Darra
2441:
2424:Wheaton, Barbara
2419:
2397:
2380:Robinson, Jancis
2375:
2356:
2337:
2317:
2298:Mennell, Stephen
2293:
2272:
2253:
2234:
2212:
2193:
2171:
2149:
2130:
2111:
2090:
2068:
2035:
2026:
2020:
2011:
2005:
1996:
1990:
1981:
1975:
1966:
1960:
1951:
1945:
1936:
1930:
1927:
1921:
1918:
1912:
1909:
1903:
1893:
1887:
1884:
1878:
1877:
1872:Oxford Reference
1865:
1859:
1856:
1850:
1844:
1838:
1835:
1829:
1826:Escoffier online
1819:
1810:
1809:Robinson, p. 353
1807:
1801:
1798:
1789:
1786:
1780:
1777:
1771:
1768:
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1549:
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1519:
1513:
1510:
1504:
1501:
1495:
1492:
1486:
1483:
1477:
1474:
1468:
1467:Kelly, pp. 83–85
1465:
1459:
1456:
1450:
1447:
1441:
1438:
1432:
1431:Davidson, p. 830
1429:
1420:
1417:
1411:
1408:
1402:
1399:
1393:
1390:
1369:
1366:
1360:
1357:
1351:
1350:Kelly, pp. 35–36
1348:
1342:
1339:
1333:
1330:
1324:
1321:
1315:
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1303:
1300:
1294:
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1278:
1268:
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1250:
1243:
1237:
1234:
1225:
1222:
1216:
1213:
1207:
1206:Kelly, pp. 30–31
1204:
1184:
1181:
1175:
1171:
1165:
1162:
1156:
1149:
1143:
1128:
1122:
1107:
1101:
1098:
1092:
1085:
1079:
1056:
840:
829:nouvelle cuisine
670:James Rothschild
629:, killed at the
592:Tsar Alexander I
451:Tsar Alexander I
427:Jérôme Bonaparte
406:of the house of
246:rue Saint-Honoré
221:
203:
181:nouvelle cuisine
120:
115:
53:
39:
21:
2533:
2532:
2528:
2527:
2526:
2524:
2523:
2522:
2483:
2482:
2477:
2451:
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2422:
2416:
2400:
2394:
2378:
2372:
2359:
2340:
2320:
2314:
2296:
2290:
2275:
2269:
2256:
2237:
2215:
2209:
2196:
2190:
2174:
2168:
2152:
2133:
2114:
2108:
2093:
2087:
2071:
2065:
2052:
2049:
2044:
2039:
2038:
2027:
2023:
2012:
2008:
1997:
1993:
1982:
1978:
1967:
1963:
1952:
1948:
1937:
1933:
1929:Mennell, p. 135
1928:
1924:
1919:
1915:
1910:
1906:
1894:
1890:
1885:
1881:
1875:
1866:
1862:
1858:Mennell, p. 147
1857:
1853:
1845:
1841:
1836:
1832:
1820:
1813:
1808:
1804:
1799:
1792:
1787:
1783:
1778:
1774:
1769:
1765:
1760:
1756:
1751:
1747:
1742:
1735:
1731:Bernier, p. 190
1730:
1726:
1721:
1717:
1713:Wheaton, p. 138
1712:
1701:
1696:
1692:
1688:Bernier, p. 183
1687:
1680:
1675:
1671:
1666:
1662:
1657:
1650:
1645:
1641:
1637:Bernier, p. 171
1636:
1632:
1627:
1623:
1618:
1614:
1609:
1602:
1597:
1593:
1588:
1579:
1574:
1570:
1565:
1561:
1556:
1552:
1547:
1543:
1539:Bernier, p. 151
1538:
1534:
1529:
1525:
1520:
1516:
1511:
1507:
1502:
1498:
1493:
1489:
1484:
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1475:
1471:
1466:
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1457:
1453:
1448:
1444:
1439:
1435:
1430:
1423:
1418:
1414:
1409:
1405:
1400:
1396:
1392:Wheaton, p. 137
1391:
1372:
1367:
1363:
1358:
1354:
1349:
1345:
1340:
1336:
1331:
1327:
1322:
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1253:
1244:
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1223:
1219:
1214:
1210:
1205:
1198:
1193:
1188:
1187:
1182:
1178:
1172:
1168:
1163:
1159:
1150:
1146:
1136:Darra Goldstein
1134:; according to
1129:
1125:
1108:
1104:
1099:
1095:
1087:Defined by the
1086:
1082:
1057:
1048:
1043:
1038:
1019:
963:
869:
838:
836:Works by Carême
785:Stephen Mennell
716:
666:
627:Pyotr Bagration
606:, among others.
577:Aix-la-Chapelle
565:
553:l'ennui extrême
530:Barbara Wheaton
500:and kept under
490:Russian service
475:chef de cuisine
447:
419:
416:Élysée Napoléon
369:, at the great
367:chef de cuisine
351:
318:
307:gâteau de plomb
258:
230:
195:
190:
188:Life and career
113:
103:Chef and author
95:
89:
87:
86:12 January 1833
78:
72:
70:
69:
59:
44:
37:
30:
23:
22:
15:
12:
11:
5:
2531:
2529:
2521:
2520:
2515:
2513:French cuisine
2510:
2505:
2500:
2495:
2485:
2484:
2481:
2480:
2467:(4): 691–715.
2447:
2444:
2443:
2442:
2436:
2420:
2414:
2398:
2392:
2376:
2370:
2357:
2338:
2318:
2312:
2294:
2288:
2273:
2267:
2254:
2235:
2213:
2207:
2194:
2188:
2176:Davidson, Alan
2172:
2166:
2150:
2131:
2112:
2106:
2091:
2085:
2069:
2063:
2048:
2045:
2043:
2040:
2037:
2036:
2021:
2006:
1991:
1976:
1961:
1946:
1931:
1922:
1913:
1904:
1888:
1879:
1868:"choux pastry"
1860:
1851:
1839:
1830:
1811:
1802:
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1772:
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1612:
1600:
1591:
1577:
1568:
1559:
1550:
1541:
1532:
1523:
1514:
1512:Rey, pp. 39–40
1505:
1496:
1487:
1478:
1469:
1460:
1451:
1442:
1433:
1421:
1412:
1403:
1401:Rey, pp. 24–25
1394:
1370:
1361:
1352:
1343:
1341:Bernier, p. 93
1334:
1325:
1316:
1304:
1295:
1279:
1263:
1251:
1238:
1226:
1217:
1208:
1195:
1194:
1192:
1189:
1186:
1185:
1176:
1166:
1157:
1144:
1132:à la française
1123:
1102:
1093:
1080:
1045:
1044:
1042:
1039:
1037:
1034:
1031:
1030:
1028:
1025:
1023:
1021:
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1009:
1007:
1004:
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989:
985:
984:
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979:
976:
971:
958:
954:
953:
951:
948:
946:
944:
939:
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932:
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920:
916:
915:
913:
910:
907:
902:
895:
891:
890:
888:
885:
882:
877:
864:
860:
859:
856:
853:
850:
847:
844:
837:
834:
746:grandes sauces
735:piéces montées
715:
712:
665:
662:
564:
561:
545:Royal Pavilion
526:piéces montées
507:à la française
494:French service
446:
443:
401:
386:Joseph Menon's
363:rue de la Paix
350:
347:
333:croquembouches
323:pièces montées
315:
257:
254:
228:
194:
191:
189:
186:
159:grande cuisine
136:pièces montées
123:Antonin Carême
105:
104:
101:
97:
96:
90:
84:
80:
79:
73:
67:
65:
61:
60:
54:
46:
45:
43:Antonin Carême
42:
28:
24:
14:
13:
10:
9:
6:
4:
3:
2:
2530:
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2411:
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2299:
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2255:
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2224:
2223:
2218:
2214:
2210:
2204:
2200:
2195:
2191:
2185:
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2177:
2173:
2169:
2163:
2159:
2155:
2151:
2147:
2143:
2139:
2138:
2132:
2128:
2124:
2120:
2119:
2113:
2109:
2103:
2099:
2098:
2092:
2088:
2082:
2078:
2074:
2070:
2066:
2060:
2056:
2055:Le Roi Carême
2051:
2050:
2046:
2041:
2034:
2030:
2025:
2022:
2019:
2015:
2010:
2007:
2004:
2000:
1995:
1992:
1989:
1985:
1980:
1977:
1974:
1970:
1965:
1962:
1959:
1955:
1950:
1947:
1944:
1940:
1935:
1932:
1926:
1923:
1920:Hyman, p. 319
1917:
1914:
1908:
1905:
1901:
1897:
1892:
1889:
1883:
1880:
1873:
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1816:
1812:
1806:
1803:
1797:
1795:
1791:
1785:
1782:
1776:
1773:
1770:Kelly, p. 212
1767:
1764:
1761:Kelly, p. 209
1758:
1755:
1752:Kelly, p. 206
1749:
1746:
1743:Kelly, p. 203
1740:
1738:
1734:
1728:
1725:
1722:Kelly, p. 177
1719:
1716:
1710:
1708:
1706:
1704:
1700:
1694:
1691:
1685:
1683:
1679:
1673:
1670:
1664:
1661:
1655:
1653:
1649:
1646:Kelly, p. 157
1643:
1640:
1634:
1631:
1628:Kelly, p. 153
1625:
1622:
1616:
1613:
1610:Kelly, p. 143
1607:
1605:
1601:
1595:
1592:
1586:
1584:
1582:
1578:
1575:Kelly, p. 111
1572:
1569:
1563:
1560:
1557:Kelly, p. 109
1554:
1551:
1545:
1542:
1536:
1533:
1527:
1524:
1518:
1515:
1509:
1506:
1500:
1497:
1491:
1488:
1482:
1479:
1476:Davis, p. 179
1473:
1470:
1464:
1461:
1455:
1452:
1446:
1443:
1437:
1434:
1428:
1426:
1422:
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1404:
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1395:
1389:
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1371:
1365:
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1320:
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1311:
1309:
1305:
1299:
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1276:
1272:
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1264:
1258:
1256:
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1248:
1242:
1239:
1233:
1231:
1227:
1221:
1218:
1212:
1209:
1203:
1201:
1197:
1190:
1180:
1177:
1170:
1167:
1161:
1158:
1154:
1148:
1145:
1141:
1137:
1133:
1127:
1124:
1120:
1116:
1112:
1106:
1103:
1097:
1094:
1090:
1084:
1081:
1077:
1073:
1072:
1067:
1066:
1061:
1060:Paris Commune
1055:
1053:
1051:
1047:
1040:
1035:
1029:
1027:Dentu, Paris
1026:
1024:
1022:
1018:
1015:
1012:
1011:
1008:
1006:Didot, Paris
1005:
1002:
1000:
997:
995:
994:
990:
987:
986:
983:
981:Didot, Paris
980:
977:
975:
972:
970:
966:
962:
959:
956:
955:
952:
950:Didot, Paris
949:
947:
945:
943:
940:
937:
936:
933:
931:Didot, Paris
930:
928:
926:
924:
921:
918:
917:
914:
912:Didot, Paris
911:
908:
906:
903:
901:
900:
896:
893:
892:
889:
887:Dentu, Paris
886:
883:
881:
878:
876:
872:
868:
865:
862:
861:
841:
835:
833:
831:
830:
825:
824:haute cuisine
821:
820:Émile Bernard
817:
816:Urbain Dubois
813:
808:
806:
802:
798:
794:
790:
786:
781:
779:
775:
771:
767:
763:
759:
755:
751:
750:haute cuisine
747:
743:
742:mother sauces
738:
736:
732:
731:
730:haute cuisine
720:
713:
711:
709:
704:
702:
697:
695:
689:
687:
683:
679:
678:nouveau-riche
675:
672:and his wife
671:
663:
661:
659:
655:
651:
646:
644:
640:
635:
632:
628:
624:
619:
617:
613:
605:
601:
597:
596:Prince Regent
593:
588:
584:
582:
578:
574:
570:
562:
560:
558:
554:
550:
546:
542:
541:Carlton House
538:
537:Prince Regent
533:
531:
527:
523:
519:
514:
512:
508:
503:
499:
495:
491:
487:
482:
480:
476:
472:
464:
459:
455:
452:
444:
442:
440:
436:
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428:
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417:
413:
409:
405:
400:
398:
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390:
387:
383:
379:
374:
372:
368:
364:
360:
356:
348:
346:
344:
340:
335:
334:
329:
328:Ancien Régime
325:
324:
317:architecture.
314:
312:
308:
304:
303:mille-feuille
300:
296:
292:
287:
285:
281:
277:
276:
271:
262:
255:
253:
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227:
223:
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215:
211:
207:
202:
192:
187:
185:
183:
182:
177:
173:
172:Émile Bernard
169:
168:Urbain Dubois
165:
161:
160:
154:
152:
151:Prince Regent
148:
144:
139:
137:
133:
132:
126:
124:
119:
111:
102:
100:Occupation(s)
98:
94:
85:
81:
77:
66:
62:
58:
52:
47:
40:
35:
27:
19:
2464:
2460:
2427:
2405:
2383:
2361:
2343:
2325:
2302:
2278:
2258:
2240:
2221:
2198:
2179:
2157:
2154:Child, Julia
2136:
2117:
2096:
2076:
2073:Beard, James
2054:
2024:
2009:
1994:
1979:
1964:
1949:
1934:
1925:
1916:
1907:
1899:
1891:
1886:Kelly, p. 16
1882:
1871:
1863:
1854:
1846:
1842:
1833:
1825:
1805:
1784:
1775:
1766:
1757:
1748:
1727:
1718:
1693:
1672:
1663:
1642:
1633:
1624:
1615:
1594:
1571:
1562:
1553:
1544:
1535:
1526:
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1508:
1499:
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1472:
1463:
1458:Kelly, p. 83
1454:
1449:Kelly, p. 48
1445:
1436:
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1355:
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1328:
1323:Kelly, p. 35
1319:
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1063:
1016:
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991:
973:
960:
941:
922:
904:
897:
879:
866:
827:
823:
812:Jules Gouffé
809:
805:profiteroles
801:choux pastry
796:
792:
788:
782:
749:
745:
739:
734:
728:
725:
705:
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685:
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612:Lord Stewart
609:
600:Lord Stewart
580:
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388:
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366:
352:
343:pièce montée
342:
331:
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319:
290:
288:
284:Palais-Royal
273:
267:
240:
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233:
231:
224:
213:
196:
179:
164:Jules Gouffé
157:
155:
140:
135:
130:
127:
122:
109:
108:
88:(aged 48–49)
26:
2498:1833 deaths
2493:1784 births
778:Julia Child
774:James Beard
557:mal du pays
539:, based at
524:focused on
391:(1758) and
299:vol-au-vent
295:puff pastry
193:Early years
55:Carême, by
2487:Categories
2334:1285641881
2250:1049964003
2231:1040260755
2146:1040640006
2127:1045241366
2033:1250476191
2018:1072671365
1521:Rey, p. 41
1503:Rey, p. 37
1494:Rey, p. 32
1440:Rey, p. 28
1410:Rey, p. 25
1332:Rey, p. 26
1302:Rey, p. 21
1293:Rey, p. 22
1215:Rey, p. 20
1191:References
1140:à la russe
1013:1833–1847
855:Publisher
797:vice versa
664:Last years
498:hot plates
280:Talleyrand
270:patisserie
206:rue du Bac
2353:969509254
2003:832513894
1988:829576355
1973:934947946
1943:807886571
1368:Rey, p. 6
1271:"gargote"
849:Subtitle
766:Espagnole
762:Allemande
694:Tuileries
643:nightcaps
616:Archangel
234:gargotier
131:pâtissier
2455:(1995).
2446:Journals
2404:(2004).
2382:(2014).
2324:(1976).
2300:(1996).
2219:(1803).
2156:(2008).
2075:(1977).
1900:Choureál
1111:Almanach
1074:and the
1068:(1852),
758:Béchamel
569:en route
549:Brighton
479:Waterloo
435:Napoleon
404:sauciers
384:(1736),
371:imperial
149:and the
2473:4211935
2042:Sources
1958:6979199
754:Velouté
502:cloches
339:pagodas
291:tourier
241:gargote
214:gargote
201:baraque
114:French:
91:Paris,
74:Paris,
2471:
2434:
2412:
2390:
2368:
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2061:
2031:
2016:
2001:
1986:
1971:
1956:
1941:
1847:Quoted
846:Title
793:grande
764:, and
594:, the
571:to an
465:, 1815
393:Lémery
18:Carême
2469:JSTOR
2047:Books
1041:Notes
988:1828
969:Vol 2
965:Vol 1
957:1822
938:1821
919:1821
894:1815
875:Vol 2
871:Vol 1
863:1815
843:Year
789:haute
674:Betty
639:toque
408:Condé
2432:ISBN
2410:ISBN
2388:ISBN
2366:ISBN
2349:OCLC
2330:OCLC
2308:ISBN
2284:ISBN
2263:ISBN
2246:OCLC
2227:OCLC
2203:ISBN
2184:ISBN
2162:ISBN
2142:OCLC
2123:OCLC
2102:ISBN
2081:ISBN
2059:ISBN
2029:OCLC
2014:OCLC
1999:OCLC
1984:OCLC
1969:OCLC
1954:OCLC
1939:OCLC
967:and
873:and
858:Ref
818:and
791:but
776:and
602:and
555:and
301:and
170:and
83:Died
64:Born
575:at
547:in
437:to
429:to
395:'s
380:'s
222:.
2489::
2465:73
2463:.
2459:.
1898:,
1870:,
1824:,
1814:^
1793:^
1736:^
1702:^
1681:^
1651:^
1603:^
1580:^
1424:^
1373:^
1307:^
1282:^
1273:,
1254:^
1229:^
1199:^
1113:,
1049:^
814:,
780:.
760:,
756:,
710:.
696:.
598:,
471:fr
250:fr
166:,
145:,
2475:.
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112:(
36:.
20:)
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