About
Marie-Antoine Carême, born in Paris in 1784, is considered the founder of haute cuisine. Abandoned by his family during the Revolution, he started as a kitchen boy before apprenticing with pâtissier Sylvain Bailly. He distinguished himself with spectacular pièces montées and served the greatest, from Talleyrand to Napoleon. He systematized mother sauces and published major works, including 'L'Art de la cuisine française'. He died in 1833, a victim of charcoal fumes.
* 1784-06-08 — † 1833-01-12
Major works
- Le Pâtissier royal parisien (1815)pastry treatise
- Le Maître d'hôtel français (1820)culinary treatise
- Le Cuisinier parisien (1828)culinary treatise
- L'Art de la cuisine française au dix-neuvième siècle (1833)culinary encyclopedia
Key milestones
- 1798Becomes apprentice to pâtissier Sylvain Bailly in Paris.
- 1815Publishes his first major work, 'Le Pâtissier royal parisien'.
- 1833Dies in Paris, likely from inhaling charcoal fumes.
Themes
haute cuisinepastrymother saucespièces montéesFrench cuisine
Sources: britannica.com · app.ckbk.com · app.ckbk.com