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...

of egg yolk, melted butter, and lemon juice or vinegar. In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). In 1844, the French...

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...

Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. Medallion...

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...

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...

likely ... a creation of the great French chef Carême at the Court of Alexander I." Marie-Antoine Carême spent just several months of the year 1818 in...

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...

Carême is a French surname. Notable people with the surname include: Marie-Antoine Carême (1784–1833), French chef Maurice Carême (1899–1978), Belgian...

France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign...

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...

attributed as the origin of Macaroni and cheese. Marcel Boulestin Marie-Antoine Carême, founder of Haute cuisine Alexandre Étienne Choron Jean-Louis-François...

le dessert anglais adoré des Français". Marie Claire (in French). Retrieved 2023-03-12. Marie-Antoine Carême, Le Pâtissier royal parisien, 1815, full...

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...

popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century. Soufflés are typically prepared...

singer Marie Cardinal (1929–2001), French writer Marie Cardouat (born 1981), French illustrator Marie-Antoine Carême (1783/1784–1833), French chef Marie-Arlette...

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...

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"....

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...

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...

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...

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...

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...

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...

Marie-Antoine Carême pâte brisée was made by rubbing in the butter and folding the dough several times by hand on a pastry board. According to Carême...

written in or around 1375. In the early 19th century, the French chef Marie-Antoine Carême created chaudfroid. The term chaudfroid means "hot cold" in French...

compound sauces on record. Of the 78 compound sauces systematized by Marie-Antoine Carême in the early 19th century, only two—sauce Robert and remoulade—were...

Spain, and Switzerland.[citation needed] The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie...

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...

made into a pâté or terrine. The French cook and cookery writer Marie-Antoine Carême recommended cooking thrushes in crépinettes and serving with sauce...