It 'was abandoned on a threshold, at the height of the French Revolution. Although seemingly without prospects and hope, Antonin Careme would grow up to "The King of Chefs and" To be the leader for the king. "
Careme incredibly lucky, someone might say "destiny" began with the front door, where it landed. He belonged to a Monsieur Sylvain Bailly, a famous pastry chef, with a shop near the Palais Royal, who was nine bedroom Careme and lodging in exchange for common kitchento work. More than a gentle soul, Sylvain Bailly was, in fact, Careme first mentor. To encourage the promotion of his young helpers and learn.
This combination of encouragement and talented Careme to open his own pastry shop climax Careme - mature at the age of eighteen years. On his own, was Antonin Careme "role". Due to the fact that, pastries, particularly innovative creations, the taste of Paris' of the moment.
Careme innovations and creations were on steroids. In fact,Careme was essentially a sculptor, with powdered sugar, nougat and Marizan as his materials. Inspired by architecture and famous monuments, created and recreated Careme pyramids, cascades and waterfalls. He does not want it to be actually be eaten.
Fortunately, Paris has been the company "eats" Careme. He was indeed the "Big Man on Campus." And to boot its campus! Clear that the teen-age Careme was a toast of Paris. If it was the height of his ambition, is open toSpeculation. It does not matter. Antonin boy was to have around, as they say - "the greatness thrust upon him."
Careme had talent and achievements to the attention of one who would come to be his mentor, second, last and most influential. Prince Tallyrand. The diplomat consumed, that all this time of political upheaval as well. Tallyrand was, or at least bound to be a gourmet. He invited his boss to be Careme. Provided that it is worth a year's menuwithout repeating. I dare say - "a piece of cake" for Mr. C?
His association with the increase Tallyrand Careme the highest levels of European society and the royal house. After Napoleon met his Waterloo, broke Careme to England, where he cooked for the Prince Regent. The future King George IV. His culinary ride continues with an invitation to St. Petersburg. (The only people in Russia.) Even if, for whatever reason, never really for the cookTsar (Preparation for the next revolution?) -. Then Return to Paris. His furnace for bankers Rothschild JM.
No doubt - Antonin Careme, the first "celebrity chef" was. But is his contribution to the art of French cooking that has (rightly) earned him the title. "King of Chefs"
Here they are:
1 His book on pasta - Le Patissier Royal Parisien.
Only the third book from that time to devote exclusively to the art of pastry. And the first to havecopper plates extended. Careme designs for these bites resemble elaborate architectural constructions, images of food.
2 His book on the cuisine - Cuisine Francaise de L'Art au XIX siècle. Here lies its wild, crazy, weird, and way out of the imagination to the creation and presentation of meat, poultry and seafood.
But it also has something serious - like the future chefs the opportunity of an almost unlimited variety of dishes using the Create aNumber of preparations for the basic Careme developed. He divided all sauces into groups on the basis of four sauces.
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Careme is to discontinue the practice of all courts serve immediately ("à la française"), and replaced it with what we know today, is credited. ("Service a la russe") When the grub menu is in order. Careme also gets a "tip o 'the hat" to invent it. Your chef's hat (cap), that is.
To say, unfortunately - no happy ending for AntoninCareme. After blazing through the heavens culinary, shoulder to shoulder with the high and mighty of the nineteenth century in Europe, and leave a lasting legacy - he joined his friend La Varenne in this great furnace in the sky - at the tender age of 48
Better to burn out than fade away? (As Neil Young would say)
Throw me a bone here, people!
What are ya thinkin '?
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