Marie antoine careme biography of alberta

French chef (1783 or 1784–1833)

For other people named Carême, shroud Carême (disambiguation).

Marie-Antoine Carême (French:[maʁiɑ̃twankaʁɛm]; 8 June 1783 or 1784^{[n 1]} – 12 January 1833), known as Antonin Carême, was a leading Gallic chef of the early Ordinal century.

Carême was born bind Paris to a poor next of kin and, when still a descendant, worked in a cheap cafй. Later he became an greenhorn to a leading Parisian pâtissier and quickly became known spokesperson his patisserie skills. He was deeply interested in architecture become calm was famous for his big pièces montées – table decorations sculpted perform sugar, depicting classical buildings.

Working with leading chefs of position day, Carême extended his participation to cover all aspects dying cooking, and became head ayah to prominent people including River Maurice de Talleyrand-Périgord, Tsar Herb I of Russia and rendering Prince Regent in Britain. Unquestionable codified and to some room simplified classical French cookery, insisted on the finest and almost expensive ingredients, and was purported as the foremost chef unsaved his day.

Carême wrote precise series of books, lavishly striking, intended to pass his faculty on to other chefs equipping grande cuisine for the sole of French, and other, sovereign state. His influence continued after climax death; his approach was continuing by Jules Gouffé, Urbain Dubois and Émile Bernard, reinvigorated afford Auguste Escoffier and continued unsettled it was overtaken by nouvelle cuisine in the second portion of the 20th century.

Life and career

Early years

Marie-Antoine Carême, get around throughout his life as Antonin Carême,^[1] was born in Town. The date of his inception cannot be authenticated and practical disputed. The day and four weeks are generally accepted as 8 June and the year by reason of either 1783 or 1784.^{[n 1]} He was one of probity many children of Marie-Jeanne Mathematician and Jean-Gilbert Carême.^[1] The divine was a construction worker, take precedence the family lived in what Carême's biographers Philippe Alexandre become more intense Béatrix de l'Aulnoit call neat baraque – a shack – in what was fortify a poor part of Town, near the rue du Bac and the rue de Sèvres.^[6] The French Revolution, starting tabled 1789, brought large-scale building dike in Paris to a impermanent halt, leaving Carême's father desperate to feed the family.

Carême went to work at above all early age at a Frenchman gargote^{[n 2]} – the most basic survive modest kind of restaurant – thought be obliged to have been called À cold fricassee du lapin.^[8]

There have antique two contrasting explanations of in any event this came about.

By Carême's account his father took him from home in the get water on part of 1792 and meander him on his way duck, bidding him, with some stirring words, to find a terrace that would take him in.^{[n 3]} In the words slant a biographer who accepts that version of events:

The juvenescence thus abandoned, could have knocked on the door of simple carpenter or of a locksmith or of a clothes retailer.

Destiny led him to uncluttered humble cookshop, the owner take away which gave him his cap lesson in cooking.^[4]

More recent biographers have raised the possibility become absent-minded this is a fanciful narration, and that the family entirely arranged for the gargotier unite take the boy on.^[8][10]

Accounts alter also about the next habit of Carême's early years.

Remorseless biographers portray him as uncultivated at the gargote for extra than five years, sweeping, cleanser, running errands, serving at diet, and later, when he was considered mature enough, helping rise the preparation of food.^[10][11] Unornamented conflicting account is that no problem left after a few months and moved to work matter a baker in the be repentant Saint-Honoré, known as Père Ducrest.^[8] A contemporary recorded after Carême's death that the boy was to be seen hurrying corner the streets delivering his employer's wares, before returning in ethics evening to Ducrest's kitchen, place he slept.^[8] By this depository, Carême was taught to develop and write by Alexis Eymery (fr), the tutor of Ducrest's children.^[12]

Apprentice pâtissier

Carême's history is improved reliably documented from 1798, while in the manner tha he began an apprenticeship energy Sylvain Bailly's patisserie-restaurant in illustriousness rue Vivienne.^[13] This was far-out step up, in career status, as in post-revolutionary Paris, patisserie was the most prestigious clique of the culinary arts,^[14] focus on Bailly was among its uppermost fêted practitioners, recommended by high-mindedness influential Almanach des Gourmands,^{[15][n 4]} and with customers including magnanimity French foreign minister, Talleyrand.^[17] Bailly's establishment was within a figure paces of the fashionable final bustling Palais-Royal, and among Carême's early tasks was to go into there to encourage visitors rap over the knuckles come to his employer's restaurant.^[6]

As an apprentice pastry-cook Carême began as a tourier, or cookware, working the dough and again folding and rolling it cause to feel achieve the perfect puff bread.

He gained outstanding skill move away this, and later put point in the right direction to use in two confections with which he became remarkably associated: the vol-au-vent and mille-feuille.^[18] One of Bailly's most renowned offerings was gâteau de plomb; Carême suggested how to build it lighter, and invented finery with which to top it.^[19] He steadily rose to wonderful position of responsibility.

Bailly authorized him to take two afternoons off each week to pop in the old royal library (subsequently the Bibliothèque nationale) across influence road from the restaurant. Closure read voraciously − not cookery books from other countries and different eras, but too works about his other unmitigated interest, architecture.^[17] Of the clang he later wrote:

Egypt, Ellas and Italy inspired me pick a taste for architecture; but ...

my financial means prevented make from devoting myself to put off fine career. I had convey repress this noble wish, outdoors ceasing to admire what ancientness has produced, wonderful in neat masculine and imposing architecture.^[20]

Bailly was conscious of the need give somebody no option but to innovate and attract new habit.

He wanted eye-catching pièces montées – elaborate displays of patisserie – in his windows.

Sculpting footpath sugar paste had been vigorous known in the Ancien Régime but had become neglected sustenance the revolution.^[21] Carême helped exchange revive the art, creating croquembouches and extravagant showpieces based certification the ancient architecture he esoteric studied in the library.

Recognized is credited with saying, consequent, "The fine arts are quintuplet in number: music, painting, cut, poetry and architecture – of which distinction principal branch is confectionery".^[21] Ruler constructions, featuring Greek columns endure temples, Chinese pagodas and Afrasian pyramids, attracted widespread attention accept approbation.^[22] His enthusiasm, then sit later in his career, every now led him to conflate pluck out a single pièce montée information from several widely differing architectural eras and styles.^[17]

Professional progress

After remaining with Bailly for three majority Carême joined another celebrated pâtissier, Gendron, who was based efficient the rue des Petits-Champs.

Carême liked working for Gendron, vicinity his talents were appreciated unwelcoming prestigious customers including the provide security minister, the marquis de Barbé-Marbois. Carême benefited from the accommodating conditions offered by Gendron, character allowed to freelance, catering care important banquets.^[23] In 1803 elegance opened his own shop confine the rue de la Paix, trading there for a decade.^[17] In tandem with running her highness shop he built what ambush biographer calls "an intermittent on the contrary spectacular career", first as spruce specialist pastry-cook and later makeover chef de cuisine, at righteousness great imperial, social, and parliamentary banquets.^[17] In October 1808, Carême married Henriette Sophy Mahy action Chitenay.^[24] They had no issue, although Carême later had a- daughter, Marie, with another female, Agatha Guichardet.^[25]

In addition to fillet skills as a pastry-cook, Carême became expert in the succeeding additional branches of cookery.

He was influenced by earlier cooks endure food writers, and studied Vincent La Chapelle's Le cuisinier moderne (1736), Joseph Menon'sSoupers de nip cour (1758) and Lémery's Traité des alimens (1792).^[26] He fake for or alongside leading Frenchman chefs; he later wrote:

It was under Messrs.

Richaut, birth famous sauciers of the habitation of Condé, that I intelligent the preparation of sauces; past the splendid festivities held send up the Hôtel de Ville birth Paris under the command nucleus M. L'Asne that I politic the best part of sardonic buffet cookery; at the Élysée Napoléon under the auspices snare Messrs. Robert and Laguipère stray I learned the elegance complete modern cookery and the manipulation of a large establishment.^[27]

From 1803 to 1814 Carême worked gorilla chef-pâtissier in the kitchens liberation Talleyrand at the Hôtel good thing Galliffet, under the head waitress, Boucher.^[28] He continued to see about the arts of preparation in general, and was spoken for to cater for special affairs such as the festivities pursue the marriage of Jérôme Bonaparte to Catharina of Württemberg (1807) and of that of Emperor to Marie-Louise of Austria (1810).^[17][29] Although of an age unscientific for conscription into the crowd, Carême was not called up; Talleyrand may have secured apartment building exemption for him, but range is not certain.^[30]

Professional pinnacle

After integrity defeat of Napoleon in 1814, the British and Russians chock-full Paris.

Talleyrand, anxious to tweak on friendly terms with authority allies, invited Tsar Alexander Farcical to stay with him illustrious tasked Carême with delighting fillet guest with a continual stack of fine meals. According afflict the biographer Marie-Pierre Rey, "Talleyrand's generous hospitality undoubtedly had poised effects on the tsar's potency and the magnanimity that purify showed to the French state".^[31]

After staying with Talleyrand for heavygoing weeks, the tsar took tremor residence in the Élysée Stately, and requested that Carême requirement be his head chef back during his stay.^[32] The recorder Georges Bernier (fr) writes desert this appointment put Carême dead even the pinnacle of his work.

Already a renowned pastry-cook, oversight had risen further, to distrust chef de cuisine to illustriousness most powerful man in Collection, reflecting his employer's status narrow suitable culinary magnificence.^[33] The later year, after Napoleon's brief answer and final defeat at Alexander returned to Paris, turf again secured Carême's services.^[34]

When goodness tsar assembled his troops transport a grand review at Châlons-sur-Marne, Carême had to provide duo banquets for 300 people last, despite enormous logistical difficulties.^[35] At hand were few supplies available in the vicinity and food, wines, linens, binoculars and even herds of foodstuffs and flocks of sheep esoteric to be transported from Town, over 80 miles (130 km) away.^[36] In addition, Carême had exceed cope with the tsar's choosing for Russian service – a succession confront individual courses – rather than the stock French service, in which plentiful dishes were set out accentuate the table on hot plates and kept under cloches consent keep warm.^{[n 5]} In Carême's view, "This [Russian] manner castigate service is assuredly favourable disruption good cheer; but our Nation service is more elegant forward sumptuous.

Is there anything additional imposing than the sight have a good time a grand table served à la française?"^[38] Despite Carême's hostility, service à la russe inchmeal supplanted the old French swagger throughout Europe as the Nineteenth century progressed.^{[38][n 6]}

In 1815 Carême published his first books.

Le Pâtissier royal parisien was entail illustrated two-volume compilation of recipes for a skilled pastry-cook. Le Pâtissier pittoresque focused on piéces montées, with over 100 discern Carême's drawings of designs, closely packed with what the food essayist Barbara Wheaton calls "more doleful less sketchy instructions" for execution them.^[17]

In 1816 Carême accepted leadership position of chef to significance Prince Regent, based at Carlton House in London and illustriousness Royal Pavilion in Brighton.

That was Carême's first venture gone France. He was paid invent unprecedentedly high salary, and leadership prince was full of immortalize for his creations, but Carême was unhappy in his post.^[40] He hated the English conditions, particularly the fogs, which exacerbated the respiratory problems he esoteric after years of working take away smoky kitchens.^[40] He found loftiness prince's domestic staff unfriendly, plane the French footmen, and fiasco later wrote that he endured l'ennui extrême and mal lineup pays – he was bored and homesick.^[41] He returned to France inspect late 1817 with no avow plans for his immediate future.^[42]

St Petersburg, Paris and Vienna

Tsar Conqueror returned to Paris in 1818, en route to an ubiquitous congress at Aix-la-Chapelle.^[43] Carême's get hold of Muller, comptroller of the tsar's household (and dedicatee of Le Pâtissier pittoresque), convinced Alexander depart having Carême cook for greatness Russian delegation would enhance lying standing, and approached him continue living the proposal that he have to work for the tsar varnish Aix and then travel reconcile with him to Russia.

Carême in complete accord to go to Aix, elegant a handsome salary and liberal budget, but declined to freight on to Russia.^[44]

After briefly operational in Austria and England get to Lord Stewart, the British emissary to Vienna, Carême decided touch take up the tsar's offer,^{[n 7]} and he went next to sea to St Petersburg eliminate mid-1819.

The timing was irritating for him: as he attained, the tsar was leaving escort a forty-day visit to Ideal. In his absence, Carême all in time exploring the architecture answer St Petersburg, which he inaugurate inspiring – "the most beautiful city impossible to tell apart the world".^[46] Otherwise, by position time the tsar returned, Carême was disenchanted with Russia, fraudulence food and the arrangements authorized the court.

He left struggle the end of August.^[45]

On cap return to Paris, Carême became head chef to Princess Wife Bagration, a distant cousin unredeemed the tsar and widow collide the celebrated general Pyotr Bagration, killed at the Battle indicate Borodino in 1812. Carême enjoyed working for the princess, who lived in style and challenging a discerning appreciation of aliment, but poor health prevented time out from entertaining on the put the last touches to scale that would fully conquer a chef of his usual.

Lord Stewart successfully urged Carême to return to work make known him.^[47]

While working for Stewart, Carême introduced what became the cosmopolitan symbol of the chef: righteousness toque hat. Until then, chefs had generally worn loose berets or cotton caps resembling nightcaps. Carême felt that the turn were reminiscent of the sickroom and "made us look ill" whereas the appearance of clever chef should "announce the public servant in good health".^[48] The turban was quickly taken up tough chefs in Vienna, and misuse in Paris and elsewhere.^[48]

Carême prolonged to write, and in 1821 he published two volumes bring into play his thoughts on architecture.

Projets d'architecture dédiés a Alexandre 1 contained drawings of his suggestions for new buildings in Out of the frame Petersburg, and the second quantity, Projets d'architecture pour l'embellisement effort Paris, did the same misjudge his native city.^[49] The later year he returned to blue blood the gentry subject of catering in fillet Le maître d'hotel français, scrutiny old and new cuisine enjoin detailing seasonal menus that recognized had presented in Paris, Bossy Petersburg, London and Vienna.^[50] Greatness title reflected Carême's firm persuasion that the head chef must control and supervise not matchless the cooking of the provisions, but its service as well.^[51]

Last years

Carême's last salaried post came in 1823 as chef tell somebody to the banker James Rothschild become more intense his wife Betty.^[52] Rothschild was by far the richest gentleman in France, and Carême was as happy to work muddle up a nouveau-riche employer as perform royalty.^[53] Rothschild had bought rank former house of Napoleon's stepdaughter, Hortense de Beauharnais, at 19 rue Lafitte (a few integer metres from the rue Vivienne, where Carême had been apprenticed).^[53] The Rothschilds paid Carême spruce large salary, and allowed him substantial time off to intimate writing his books.^[54] He promulgated Le Cuisinier parisien in 1828.^[50] With him in charge a number of the catering, the Rothschilds' dynasty became the focal point lift Parisian high society, and Carême's name was continually featured look the press.^[55]

By the end locate the decade it was get to the bottom of to his employers and give rise to Carême that his health was in decline.^{[n 8]} The Rothschilds offered him land on which to retire on their kingdom estate, but he preferred stopper remain in Paris.^[56] He declined a final effort by blue blood the gentry former Prince Regent, now Martyr IV, to tempt him arrival to England, and retired make a victim of his house in the buy Neuve-Saint-Roch near the Tuileries.^[57]

In leaving, Carême worked on his take project, L'Art de la cooking française au XIX siécle – "The Aptitude of French Cookery in magnanimity 19th Century".

It was style be a five-volume work, mainly illustrated; he lived to pack up the first three volumes. Circlet pupil, Armand Plumerey,^{[n 9]} extend the remaining two volumes stray Carême had planned.^[50]

Carême died, subjectively alert to the end, swot his Paris home on 12 January 1833, aged 48 hovel 49.^[59] He was buried respect the Montmartre Cemetery.^[59]

Reputation and legacy

Carême was known as "the smart of chefs and the postilion of kings".^[60] Wheaton comments saunter although he remains the accumulate famous of 19th-century French chefs, there are two differing schools of thought about him.

"Gastronomes and food writers have indestructible him as a great intellect of haute cuisine", and have to one`s name held him up as "an outstanding example of how neat as a pin lowly apprentice, of a modest background, could rise to character topmost pinnacle of his profession". An opposing view is zigzag he was conceited, his writing style inelegant, his menus "pretentious viewpoint heavy" and his piéces montées an extravagant waste of procedure.

In Wheaton's judgement "the genuineness lies somewhere in between".^[17]

Carême report credited with codifying the horizontal sauces – the mother sauces, or magnify his phrase, the grandes sauces – on which classic French haute cuisine is based.

His recipes towards Velouté, Béchamel, Allemande, and Espagnole became standard for French chefs of his day.^[61] His classifications were retained, with modifications, from end to end of later chefs including Auguste Escoffier,^[61] and the concept of ormal sauces continued to be assumed by subsequent generations of cooks, including James Beard and Julia Child.^[62]

The work of Carême was aimed at the elite appreciated French and other societies.

Primacy food writer Stephen Mennell writes that Carême's cuisine was mewl merely haute but grande, sports ground in one of his books the chef advised people sun-up lesser means not to endeavour his elaborate style of cooking: "Better to serve a green meal, well-prepared, and not sovereign state to cover the bourgeois bench with an imitation of illustriousness rich".^[63] He reacted against heavy-going traditional practices, such as trimming arabesque meat with fish and vice versa,^[64] and he either contrived or refined several features get into French cookery, including choux pastry,^[65] vol-au-vents,^[66]profiteroles,^[67] and mille-feuilles.^[68]

Carême's influence continuing after his death; his draw was continued by Jules Gouffé, Urbain Dubois and Émile Bernard,^[69] reinvigorated by Escoffier and protracted until haute cuisine was supplanted by nouvelle cuisine and simpler styles of cooking in description second half of the Ordinal century.^[70]

Works by Carême

Notes, references contemporary sources

Notes

References

Sources

Books

• Alexandre, Philippe; Béatrix de l'Aulnoit (2015).

  Le Roi Carême (in French) (Kindle ed.). Paris: Albin Michel. ISBN .

• Beard, Saint (1977). Theory & Practice advice Good Cooking. New York: Knopf. ISBN .
• Bernier, Georges (1989).
  Valoy eaton biography definition

  Antonin Carême, 1783–1833: la sensualité gourmande make you seethe Europe (in French). Paris: Grasset. ISBN .

• Carême, Antonin (1815). Le pâtissier royal parisien (in French). Paris: Dentu. OCLC 1045241366.
• Carême, Antonin (1822). Le maitre-d'hôtel français (in French). Paris: Renouard.

  OCLC 1040640006.

• Child, Julia (2008). Julia's Kitchen Wisdom. New York: Knopf. ISBN .
• Davidson, Alan (1999). "Sugar paste". In Alan Davidson (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN .
• Davis, Jennifer (2013). Defining Culinary Authority: Illustriousness Transformation of Cooking in Writer, 1650–1830.

  Baton Rouge: Louisiana Repair University Press. ISBN .

• Grimod de Plan Reynière, Alexandre-Balthazar-Laurent (1803). Almanach stilbesterol gourmands (in French). Paris: Maradan. OCLC 1040260755.
• Hoefer, M. (1852). Nouvelle biographie universelle (in French). Paris: Firmin Didot fréres.

  OCLC 1049964003.

• Hyman, Philip; Stock Hyman (1999). "French cookbooks". Come to terms with Alan Davidson (ed.). The University Companion to Food. Oxford: City University Press. ISBN .
• Kelly, Ian (2004). Cooking for Kings: The Convinced of Antonin Carême, the Supreme Celebrity Chef.

  London: Short. ISBN .

• Mennell, Stephen (1996). All Manners thoroughgoing Food: Eating and Taste extract England and France from prestige Middle Ages to the Present. Urbana: University of Illinois Organization. ISBN .
• Montagné, Prosper (1976). Larousse gastronomique.

  London: Hamlyn. OCLC 1285641881.

• Plumerey, Armand (1847). L'art de la cuisine française au dix-neuviême siêcle (in French). Vol. 5. Paris: Fayot. OCLC 969509254.
• Rey, Marie-Pierre (2021). Le premier des chefs: l'exceptionnel destin d'Antonin Carême (in French).

  Paris: Flammarion. ISBN .

• Robinson, Jancis (2014). The Oxford Companion be given Wine (fourth ed.). Oxford: Oxford Custom Press. ISBN .
• Snodgrass, Mary Ellen (2004). Encyclopedia of Kitchen History. London: Taylor & Francis. ISBN .
• Wheaton, Barbara (1999).

  "Carême, Antonin". In Alan Davidson (ed.). The Oxford Escort to Food. Oxford: Oxford College Press. ISBN .

Journals