Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 – 12 January 1833), known as Antonin Carême, was a leading French chef of the early...
34 KB (4,101 words) - 16:36, 3 September 2024
have been proposed since at least the early 19th century. In 1833, Marie-Antoine Carême described 4 grandes (great) sauces, potentially the earliest printed...
17 KB (1,443 words) - 12:23, 24 October 2024
century. The concept of molecular gastronomy was perhaps presaged by Marie-Antoine Carême, one of the most famous French chefs, who said in the early 19th...
42 KB (3,838 words) - 10:40, 9 June 2024
Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. List of...
2 KB (184 words) - 15:49, 25 September 2024
tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by Russian gentry. In particular...
69 KB (6,285 words) - 16:54, 20 October 2024
of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned...
4 KB (419 words) - 11:09, 22 August 2024
attributed as the origin of Macaroni and cheese. Marcel Boulestin Marie-Antoine Carême, founder of Haute cuisine Alexandre Étienne Choron Jean-Louis-François...
15 KB (1,437 words) - 15:10, 16 October 2024
on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernise Carême's elaborate...
17 KB (2,276 words) - 21:12, 3 October 2024
might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna...
9 KB (920 words) - 10:13, 28 October 2024
France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign...
95 KB (9,212 words) - 21:53, 31 October 2024
popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century. Soufflés are typically prepared...
12 KB (988 words) - 14:37, 21 August 2024
le dessert anglais adoré des Français". Marie Claire (in French). Retrieved 2023-03-12. Marie-Antoine Carême, Le Pâtissier royal parisien, 1815, full...
10 KB (1,097 words) - 01:01, 2 May 2024
pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff...
23 KB (2,434 words) - 23:09, 28 October 2024
Soufflé Rothschild is a sweet soufflé created by Marie-Antoine Carême. The dish was named for James Mayer de Rothschild. The original recipe included candied...
2 KB (108 words) - 14:43, 22 April 2021
made into a pâté or terrine. The French cook and cookery writer Marie-Antoine Carême recommended cooking thrushes in crépinettes and serving with sauce...
12 KB (1,228 words) - 20:52, 30 October 2024
mentioned frequently in the recipes of Marie-Antoine Carême from the late 18th and early 19th centuries. Carême calls for the sauce to be served with birds...
5 KB (528 words) - 01:17, 20 May 2023
Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême. Dugléré was a chef de cuisine to the Rothschild family until 1848...
7 KB (721 words) - 13:19, 16 October 2024
with an aromatic mixture of carrots, onions, and a bouquet garni. Marie-Antoine Carême, in 1816, gives a similar recipe, calling it simply "Mire-poix"....
15 KB (1,658 words) - 13:10, 16 October 2024
Carême is a French surname. Notable people with the surname include: Marie-Antoine Carême (1784–1833), French chef Maurice Carême (1899–1978), Belgian...
346 bytes (78 words) - 16:52, 21 April 2021
Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef...
3 KB (279 words) - 19:01, 1 February 2023
is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th...
8 KB (840 words) - 22:01, 3 July 2024
wearing this type of clothing dates back to the mid-19th century. Marie-Antoine Carême, a popular French chef, is credited with developing the current chef's...
6 KB (610 words) - 04:18, 20 September 2024
Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef...
87 KB (12,140 words) - 21:22, 9 June 2024
toque is popularly believed to have originated with the French chef Marie-Antoine Carême (1784–1833), who stiffened the casque à meche with cardboard. A toque...
14 KB (1,464 words) - 18:52, 23 August 2024
singer Marie Cardinal (1929–2001), French writer Marie Cardouat (born 1981), French illustrator Marie-Antoine Carême (1783/1784–1833), French chef Marie-Arlette...
85 KB (10,328 words) - 20:21, 3 November 2024
Spain, and Switzerland.[citation needed] The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie...
115 KB (2,269 words) - 04:38, 29 October 2024
In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays...
2 KB (182 words) - 01:35, 1 August 2024
the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible...
20 KB (2,161 words) - 10:29, 25 October 2024
rum. The jello shot is sometimes attributed to 19th-century chef Marie-Antoine Carême, who created a recipe for pink champagne jelly flavored with orange...
8 KB (795 words) - 21:40, 16 May 2024
of the city of Mahón. Another hypothesis is based, according to Marie-Antoine Carême, a famous contemporary French chef, on a derivative of magnonaise...
47 KB (4,924 words) - 09:37, 7 October 2024