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...

have been proposed since at least the early 19th century. In 1833, Marie-Antoine Carême described 4 grandes (great) sauces, potentially the earliest printed...

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...

on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate...

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

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...

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...

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...

the sick.[citation needed] Similar desserts include French chef Marie-Antoine Carême's Bavarian cream, Italian panna cotta, Turkish Tavuk göğsü, Chinese...

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...

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

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

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

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"....

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...

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

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...

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...

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

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...

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...

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

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...

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...

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...

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...

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...

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...