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46:, and was one of the most influential French chefs of the early twentieth century, his fame has faded somewhat. In the 1920s, Montagné, Escoffier, and Philéas Gilbert—their close friend and collaborator, and an acclaimed chef and writer in his own right—were the French chefs and culinary writers esteemed above others by many French journalists and writers. After Montagné's death, the chef and author Alfred Guérot's description of the troika as the "celebrated contemporary culinary trinity: Auguste Escoffier, the father; Philéas Gilbert, the son; Prosper Montagné, the spirit" reflects the reverence in which all three were held by the French culinary community.
131:, describing it as a "small, quiet and dignified restaurant" well known to Americans. Hoffman continued: "Never presenting a large menu to choose from, M. Montagné conducted his restaurant with the idea that it was better to specialize in a few choice dishes cooked to perfection, than it was to make up a score of mediocre dishes and spoil them all. ... His one aim was to maintain the culinary traditions that had made France so justly famous, and the result was obtained by the fact that he himself, with his universal reputation, was always to be found ... personally supervising every dish that was served." He served as culinary consultant to
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78:, and young Prosper went to work in the kitchen, although he remained more interested in painting than cuisine. Hoping to steer his son in a different direction, Montagné's father placed him in an apprenticeship at the
127:, or the most celebrated artists, writers, gastronomes, and politicians of the day. But, he had to close the restaurant in 1930 for financial reasons. Soon after it closed, Leigh Hoffman wrote about the restaurant in
66:(Aude), in the south of France about 80 kilometers (50 miles) east of Toulouse. He was the second child of Victor Germain Montagné, who managed a department store, and Clary Jeanne Roument. Upon leaving
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in Monte Carlo, where he met his friend and collaborator
Prosper Salles, until he had to report for his obligatory military service. In 1900, he returned to Paris and managed the kitchens at
70:(high school) in Carcassonne, he hoped to pursue a career in the arts, perhaps architecture. However, his parents had other ideas. They acquired an old hotel,
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28:; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food,
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By the time he completed his apprenticeship, Montagné had indeed found his vocation in the kitchen. He went to Paris to work in the kitchens at
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307:, the two men who probably had the greatest impact on French gastronomy and that of the world at large were Prosper Montagné and
311:. Montagné was one of the great French chefs of all time, and he achieved a secure place in gastronomic history by creating
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once more. He left that position in 1907 to pursue his interests in culinary and gastronomic literature and journalism.
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42:(1938), an encyclopedic dictionary of the French culinary arts. While Montagné was once as famous as his friend
315:(1938), the basic encyclopaedia of French gastronomy. As a young man..., he came to the conclusion that all
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86:(Hautes-Pyrénées), in southwestern France, under one of the finest chefs of the period, Alphonse Meillon.
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He lends his name to the Club
Prosper Montagné, a trade association of French food professionals.
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La vie et l'oeuvre de
Prosper Montagné, Maître cuisinier et écrivain gastronomique 1865-1948
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Guérot, Alfred (June 1948). "La Revue
Culinaire à son Rédacteur en Chef Prosper Montagné".
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Montagné was a prolific culinary writer. His books include (with year of first edition):
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Sailland, Denis. "L'Artification du
Culinaire par les Expositions (1851-1939),"
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356:"Chefs Contre Gastronomes. Histoire d'une Défaite Médiatique (1880-1940)"
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506:(in French) (1st ed.). Paris: Editions Jacques Lanore. p. 43.
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Montagné also contributed to many newspapers and magazines, including:
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Montagné was born Paul Marius Octave
Prosper on 14 November 1865 in
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539:"Confrérie gastronomique française pour le goût et de la qualité"
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with Philéas
Gilbert (informally called the Manuel Chéron) (1908)
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Le Livre de cuisine militaire aux manoeuvres et en campaign
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Les Délices de la table, ou les Quatre saisons gourmandes
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Prosper
Montagné, cuisinier, culinographe et journaliste
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Le Festin occitan (Collection des
Ecrivains de l'Aude)
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Plaque
Prosper Montagné, 5 rue de l'Échelle, Paris 1
563:, Editions de La Sorbonne, 2012/2 n. 34, pp. 71-84.
120:, rue de l'Echelle, Paris, which was frequented by
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481:The Chicago Tribune and the Daily News, New York
186:Bonne chère, pas chère, ou les repas sans viande
116:In 1920, he decided to open his own restaurant,
436:www.leonore.archives-nationales.culture.gouv.fr
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331:, the highest French order of merit, in 1922.
590:Swiss representation of Club Prosper Montagné
180:Manuel du bon cuistot et de la bonne ménagère
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58:Early life and career in restaurant kitchens
527:http://www.britannica.com/ebc/article-22648
162:Le Livre de cuisine militaire en garnison
210:Mon menu. Cuisine d'hygiène alimentaire,
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327:Montagné was awarded the Knight of the
283:, a monthly publication started by the
129:The Chicago Tribune and the Daily News
432:"Recherche - Base de données Léonore"
323:and decorations, should be discarded.
279:. He was also the editor-in-chief of
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543:Club Gastronomique Prosper Montagné
417:(245): 147–150 – via Gallica.
366:(24): 44–65 – via Cairn.info.
241:Bulletin des Armées de la Republic
133:La Rôtisserie de la Reine Pédauque
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290:which began publication in 1920.
221:with Dr. Alfred Gottschalk (1938)
212:with Dr. Alfred Gottschalk (1936)
645:French male non-fiction writers
640:Knights of the Legion of Honour
225:La Cuisine avec et sans tickets
561:Sociétés & Représentations
378:"Prosper Montagné (1865–1948)"
176:with Dr. Félix Regnault (1910)
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461:(in French), 24 January 1930
156:La Grande cuisine illustrée,
577:Biographie PROSPER MONTAGNÉ
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194:with Prosper Salles (1929)
192:Le Grand livre de cuisine,
158:with Prosper Salles (1900)
72:L'Hôtel des Quatre-Saisons
360:Revue le Temps des Medias
319:, as well as superfluous
309:Georges-Auguste Escoffier
285:Société des cuisiniers de
354:Saillard, Denis (2015).
97:. He then worked at the
25:[pʁɔspɛʁmɔ̃taɲe]
635:French cookbook writers
615:People from Carcassonne
502:Lamoise, Roger (1995).
296:Encyclopædia Britannica
103:Pavillon d'Armenonville
91:Ambassadeurs Restaurant
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313:Larousse Gastronomique
217:Larousse Gastronomique
174:La Cuisine diététique,
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630:French restaurateurs
273:La Revue de la Femme
109:, and, finally, the
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411:La Revue Culinaire
281:La Revue Culinaire
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107:Restaurant Ledoyen
80:Hôtel d'Angleterre
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261:La Vie Parisienne
233:Le Petit Parisien
118:Montagné Traiteur
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488:5 September
465:6 September
387:6 September
382:data.bnf.fr
277:Nos Loisirs
111:Grand Hôtel
95:Grand Hôtel
93:, then the
64:Carcassonne
599:Categories
338:References
321:garnitures
245:L'Eventail
124:Tout-Paris
36:, notably
34:gastronomy
21:pronounced
257:Excelsior
84:Cauterets
441:2 August
269:Gil-Blas
249:L'Oeuvre
76:Toulouse
30:cooking
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305:Carême
303:After
288:Paris,
265:Fémina
227:(1941)
206:(1931)
200:(1930)
188:(1918)
182:(1918)
170:(1909)
32:, and
74:, in
68:lycée
508:ISBN
490:2022
467:2022
443:2022
389:2022
293:The
122:le
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