Who is antoine careme

See our ethics policy. He was the first to distinguish this rich, meat-heavy, decorative, more labor-intensive cuisine from regional French home cooking, and the first to catalogue and organize it so it could be easily understood by future generations. From a relative disarray of recipes and techniques, he extrapolated four essential sauces, known as "mother sauces," which formed the basis of and garnish for hundreds of dishes.

In those days, taverns were hubs for city life and often operated as inns for travelers passing through town. They always served alcohol, and occasionally served food as well. Bailly recognized the young boy's talent and encouraged him to get a more formal education.

He would spend days studying in the library and then return to the shop to reproduce classic architectural forms in sugar and pastry. Bailly, seeing a possible market for these creations, set them out as decorative displays and eventually sold them as banquet centerpieces. Within two years, members of France's ruling class began to notice the young apprentice's work and contracted him for special-occasion pieces outside the pastry shop.

He's credited with being the first cookbook author to use the phrase, "you can try this for yourself at home. It was in the book's final volume where he notes, "I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes. It was a process of watching, learning, and repeating. Recipes existed, but were not organized formal culinary schools would not appear in France until late in the century. There was no comprehensive effort to categorize what was then a very quickly evolving cuisine, specific to high society and France's ruling class, which involved hundreds of new techniques, expensive ingredients, and teams of chefs to execute.

Rich in butter and cream, luxurious, decorative, and extremely fussy, this cooking style is called grand cuisine francaise or haute cuisine , and it continues to influence cooking across the globe. Then, like Legos, you start with one recipe and build upon it, and build upon that. He donned a double-breasted jacket as a uniform, and popularized a version of the chef's toque.

Till then books were written more as notes for chefs and cooks only. Chefs, who by then would learn by mimicking techniques that others developed, took to his book to understand the nuances of haute cuisine, and learn by watching, testing and repeating. In fact, one of the charms of his manuals was that it helped rationalise the cuisine of the rich and the royal. He would often begin by explaining how to make bouillon and then use it to create an array of soups and sauces that he would use to create more dishes.

A format where everyone sat around a table that was beautifully laid out with food of all manners presented on grand platters, towering structures of cold salads, soups, hot roasts, delicate pastries, rich sauces and stews. And it was the chef who would take you through the gourmet journey.

The menu that was read out to the esteemed diners was made of different dishes, with eight different soups, 40 entrees including the glazed veal with chicory and jellied partridge with mayonnaise and close to 33 desserts. Two years later, the legendary chef succumbed to the vagaries of a choking, coal-filled, soot-heavy, airless underground kitchen like many of his peers. He abolished the presence of fish and meat on the same plate.

Instead, he would use meat to garnish meat, and fish to garnish fish. He was a modernizer. Some now say his sauces hid too much of the flavour of the actual dish, a flaw that Escoffier would later aim to correct. In fact, he was a big proponent of cold buffets. His books include topics such as the history of French cooking, menus, recipes and directions on how to run a kitchen.

And as you can imagine, he had precise kitchen standards, right down to what people wore when working in them. It was he who instituted the double-breasted kitchen jackets still worn today, and headgear: tall hats toque with folded pleats for chefs and caps for cooks. Both jackets and caps had to be in white. His father was a dock worker at the nearby river wharves. Depending on which age you plump for, this would have been , , or In any event, it would have been during the ongoing turmoil of the French Revolution.

Some say he was sent out to find work; others say his father bought him a meal at a bistro as if people that poor would be admitted into restaurants of that era and then abandoned him at the end of the meal. A tavern keeper took pity on him, offered him lodging for the night, and then in the morning offered him work.

As his study of design grew, particularly from his admiration of the works of works of Palladio and Tertio, he was able to reproduce in sugar and pastry the famous architectural works that he had seen in the books.

Bailly displayed these elaborate architectural pastry pieces in his shop window, which helped increase his business. Talleyrand was French Foreign Minister from to , when he resigned, then took up the post again five months later, and held it until , when he resigned again.

He was reappointed in , resigning again in when Napoleon was defeated for the second time at Waterloo in Talleyrand stayed in retirement until , and then was ambassador to London until