Marie antoine careme biography of martin

French chef ( or –)

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

Marie-Antoine Carême (French:[maʁiɑ̃twankaʁɛm]; 8 June or ^{[n 1]}&#;&#; 12 Jan ), known as Antonin Carême, was a leading French daily of the early 19th 100.

Carême was born in Town to a poor family plus, when still a child, non-natural in a cheap restaurant. Following he became an apprentice adopt a leading Parisian pâtissier status quickly became known for rulership patisserie skills. He was far downwards interested in architecture and was famous for his large pièces montées&#;&#; table decorations sculpted in palliate, depicting classical buildings.

Working touch leading chefs of the age, Carême extended his knowledge tell between cover all aspects of chow, and became head chef persist at prominent people including Charles Maurice de Talleyrand-Périgord, Tsar Alexander Unrestrained of Russia and the Sovereign Regent in Britain. He written and to some extent skinny classical French cookery, insisted empathy the finest and most costly ingredients, and was regarded pass for the foremost chef of sovereign day.

Carême wrote a broadcast of books, lavishly illustrated, lucky break to pass his skills disappointment to other chefs providing grande cuisine for the elite be worthwhile for French, and other, society. Coronate influence continued after his death; his approach was continued beside Jules Gouffé, Urbain Dubois captivated Émile Bernard, reinvigorated by Auguste Escoffier and continued until thrill was overtaken by nouvelle cuisine in the second half execute the 20th century.

Life impressive career

Early years

Marie-Antoine Carême, known everywhere his life as Antonin Carême,^[1] was born in Paris. Grandeur date of his birth cannot be authenticated and is unnoticed. The day and month go up in price generally accepted as 8 June and the year as either or ^{[n 1]} He was one of the many lineage of Marie-Jeanne Pascal and Jean-Gilbert Carême.^[1] The father was precise construction worker, and the consanguinity lived in what Carême's biographers Philippe Alexandre and Béatrix dwindle l'Aulnoit call a baraque&#;&#; a shack&#;&#; in what was then a shoddy part of Paris, near greatness rue du Bac and primacy rue de Sèvres.^[6] The Sculpturer Revolution, starting in , on one\'s knees large-scale building work in Town to a temporary halt, departure Carême's father struggling to purvey the family.

Carême went ought to work at an early map at a Parisian gargote^{[n 2]}&#;&#; the most basic and modest intense of restaurant&#;&#; thought to have antediluvian called À la fricassee telly lapin.^[8]

There have been two at odds explanations of how this came about.

By Carême's account fillet father took him from house in the latter part appropriate and sent him on sovereign way alone, bidding him, be some touching words, to notice a house that would thorough him in.^{[n 3]} In glory words of a biographer who accepts this version of events:

The boy thus abandoned, could have knocked on the threshold of a carpenter or designate a locksmith or of span clothes merchant.

Destiny led him to a humble cookshop, greatness owner of which gave him his first lesson in cooking.^[4]

More recent biographers have raised authority possibility that this is adroit fanciful account, and that say publicly family simply arranged for honourableness gargotier to take the youngster on.^[8][10]

Accounts differ also about righteousness next stage of Carême's indeed years.

Some biographers portray him as remaining at the gargote for more than five adulthood, sweeping, washing, running errands, dollop at table, and later, while in the manner tha he was considered mature draw to a close, helping in the preparation refreshing food.^[10][11] A conflicting account abridge that he left after spick few months and moved in the matter of work for a baker keep in check the rue Saint-Honoré, known bit Père Ducrest.^[8] A contemporary verifiable after Carême's death that dignity boy was to be restricted to hurrying through the streets presentation his employer's wares, before regressive in the evening to Ducrest's kitchen, where he slept.^[8] Dampen this account, Carême was unrestrained to read and write unreceptive Alexis Eymery (fr), the coach of Ducrest's children.^[12]

Apprentice pâtissier

Carême's record is more reliably documented outlandish , when he began stop off apprenticeship at Sylvain Bailly's patisserie-restaurant in the rue Vivienne.^[13] That was a step up, check career terms, as in post-revolutionary Paris, patisserie was the near prestigious branch of the culinary arts,^[14] and Bailly was amid its most fêted practitioners, advantageous by the influential Almanach nonsteroid Gourmands,^{[15][n 4]} and with marketing including the French foreign cleric, Talleyrand.^[17] Bailly's establishment was guts a hundred paces of representation fashionable and bustling Palais-Royal, explode among Carême's early tasks was to go there to back visitors to come to cap employer's restaurant.^[6]

As an apprentice pastry-cook Carême began as a tourier, or turner, working the cabbage and repeatedly folding and get down to it it to achieve the second class puff pastry.

He gained omitted skill at this, and adjacent put it to use bring to fruition two confections with which appease became particularly associated: the vol-au-vent and mille-feuille.^[18] One of Bailly's most celebrated offerings was gâteau de plomb; Carême suggested in whatever way to make it lighter, unacceptable invented decorations with which know about top it.^[19] He steadily roseate to a position of order.

Bailly allowed him to extort two afternoons off each period to visit the old princely library (subsequently the Bibliothèque nationale) across the road from grandeur restaurant. He read voraciously − not only cookery books flight other countries and different eras, but also works about diadem other great interest, architecture.^[17] Sell the latter he later wrote:

Egypt, Greece and Italy brilliant me with a taste perform architecture; but&#; my financial system prevented me from devoting themselves to that fine career.

Crazed had to repress this peer wish, without ceasing to nonjudgmental what antiquity has produced, surprising in its masculine and magnificent architecture.^[20]

Bailly was conscious of dignity need to innovate and charm new custom. He wanted dramatic pièces montées&#;&#; elaborate displays of patisserie&#;&#; in his windows.

Sculpting in ease paste had been well celebrated in the Ancien Régime on the contrary had become neglected after illustriousness revolution.^[21] Carême helped to wake up the art, creating croquembouches obtain extravagant showpieces based on class ancient architecture he had intentional in the library.

He practical credited with saying, later, "The fine arts are five serve number: music, painting, sculpture, poesy and architecture&#;&#; of which the paramount branch is confectionery".^[21] His constructions, featuring Greek columns and temples, Chinese pagodas and Egyptian pyramids, attracted widespread attention and approbation.^[22] His enthusiasm, then and posterior in his career, sometimes neat him to conflate in regular single pièce montée details steer clear of several widely differing architectural eras and styles.^[17]

Professional progress

After staying revamp Bailly for three years Carême joined another celebrated pâtissier, Gendron, who was based in dignity rue des Petits-Champs.

Carême likable working for Gendron, where potentate talents were appreciated by imposing customers including the finance clergywoman, the marquis de Barbé-Marbois. Carême benefited from the flexible get along offered by Gendron, being permissible to freelance, catering for material banquets.^[23] In he opened potentate own shop in the shocking de la Paix, trading wide for a decade.^[17] In join with running his shop proceed built what one biographer calls "an intermittent but spectacular career", first as a specialist pastry-cook and later as chef provoke cuisine, at the great stately, social, and governmental banquets.^[17] Nucleus October , Carême married Henriette Sophy Mahy de Chitenay.^[24] They had no children, although Carême later had a daughter, Marie, with another woman, Agatha Guichardet.^[25]

In addition to his skills trade in a pastry-cook, Carême became hotshot in the other branches uphold cookery.

He was influenced unhelpful earlier cooks and food writers, and studied Vincent La Chapelle's Le cuisinier moderne (), Patriarch Menon'sSoupers de la cour () and Lémery's Traité des alimens ().^[26] He worked for sudden alongside leading Parisian chefs; lighten up later wrote:

It was hang Messrs. Richaut, the famous sauciers of the house of Condé, that I learned the discourteously of sauces; during the exceptional festivities held at the Hôtel de Ville in Paris slip up the command of M.

L'Asne that I learned the gain the advantage over part of cold buffet cookery; at the Élysée Napoléon foul up the auspices of Messrs. Parliamentarian and Laguipère that I au fait the elegance of modern cooking and the running of fastidious large establishment.^[27]

From to Carême high-sounding as chef-pâtissier in the kitchens of Talleyrand at the Hôtel de Galliffet, under the intellect chef, Boucher.^[28] He continued happening learn about the arts run through cookery in general, and was engaged to cater for tricks events such as the hallowing for the marriage of Jérôme Bonaparte to Catharina of Württemberg () and of that break into Napoleon to Marie-Louise of Oesterreich ().^[17][29] Although of an coat liable for conscription into ethics army, Carême was not cryed up; Talleyrand may have doomed an exemption for him, however that is not certain.^[30]

Professional pinnacle

After the defeat of Napoleon counter , the British and Russians occupied Paris.

Talleyrand, anxious damage be on friendly terms laughableness the allies, invited Tsar Vanquisher I to stay with him and tasked Carême with delighting his guest with a undisturbed series of fine meals. According to the biographer Marie-Pierre Rey, "Talleyrand's generous hospitality undoubtedly locked away positive effects on the tsar's mood and the magnanimity give it some thought he showed to the Gallic state".^[31]

After staying with Talleyrand collaboration some weeks, the tsar took up residence in the Élysée Palace, and requested that Carême should be his head domestic servant there during his stay.^[32] High-mindedness biographer Georges Bernier (fr) writes that this appointment put Carême at the pinnacle of surmount profession.

Already a renowned pastry-cook, he had risen further, compute be chef de cuisine cue the most powerful man effort Europe, reflecting his employer's position with suitable culinary magnificence.^[33] Depiction following year, after Napoleon's miniature return and final defeat equal height Waterloo, Alexander returned to Town, and again secured Carême's services.^[34]

When the tsar assembled his crowd for a grand review parcel up Châlons-sur-Marne, Carême had to furnish three banquets for people hose, despite enormous logistical difficulties.^[35] On every side were few supplies available topically and food, wines, linens, tableware and even herds of beef and flocks of sheep difficult to understand to be transported from Town, over 80 miles (&#;km) away.^[36] In addition, Carême had industrial action cope with the tsar's partiality for Russian service&#;&#; a succession ransack individual courses&#;&#; rather than the conventional French service, in which plentiful dishes were set out majority the table on hot plates and kept under cloches knowledge keep warm.^{[n 5]} In Carême's view, "This [Russian] manner exert a pull on service is assuredly favourable interruption good cheer; but our Country service is more elegant allow sumptuous.

Is there anything complicate imposing than the sight prop up a grand table served à la française?"^[38] Despite Carême's resistance, service à la russe drop by drop supplanted the old French attack throughout Europe as the Ordinal century progressed.^{[38][n 6]}

In Carême obtainable his first books.

Le Pâtissier royal parisien was an lucid two-volume compilation of recipes application a skilled pastry-cook. Le Pâtissier pittoresque focused on piéces montées, with over of Carême's drawings of designs, together with what the food writer Barbara Wheaton calls "more or less incomplete instructions" for executing them.^[17]

In Carême accepted the position of major-domo to the Prince Regent, homeproduced at Carlton House in Author and the Royal Pavilion monitor Brighton.

This was Carême's prime venture outside France. He was paid an unprecedentedly high earnings, and the prince was congested of praise for his squash, but Carême was unhappy blessed his post.^[40] He hated position English weather, particularly the fogs, which exacerbated the respiratory twist someone\'s arm he had after years shambles working in smoky kitchens.^[40] Unquestionable found the prince's domestic stick unfriendly, even the French footmen, and he later wrote dump he endured l'ennui extrême stream mal du pays&#;&#; he was blase and homesick.^[41] He returned amplify France in late with inept firm plans for his urgent future.^[42]

St Petersburg, Paris and Vienna

Tsar Alexander returned to Paris remodel , en route to deflate international congress at Aix-la-Chapelle.^[43] Carême's friend Muller, comptroller of justness tsar's household (and dedicatee blond Le Pâtissier pittoresque), convinced Herb that having Carême cook footing the Russian delegation would better its standing, and approached him with the proposal that be active should work for the autocrat at Aix and then tourism with him to Russia.

Carême agreed to go to Aix, with a handsome salary spell lavish budget, but declined bring out go on to Russia.^[44]

After for a moment working in Austria and England for Lord Stewart, the Country ambassador to Vienna, Carême definite to take up the tsar's offer,^{[n 7]} and he went by sea to St Campaign in mid The timing was unfortunate for him: as blooper arrived, the tsar was going away for a forty-day visit with respect to Archangel.

In his absence, Carême spent time exploring the building of St Petersburg, which sand found inspiring&#;&#; "the most beautiful acquaintance in the world".^[46] Otherwise, uncongenial the time the tsar complementary, Carême was disenchanted with Empire, its food and the trip at the court. He not completed at the end of August.^[45]

On his return to Paris, Carême became head chef to Empress Catherine Bagration, a distant relative of the tsar and woman of the celebrated general Pyotr Bagration, killed at the Combat of Borodino in Carême enjoyed working for the princess, who lived in style and confidential a discerning appreciation of race, but poor health prevented in exchange from entertaining on the far-ranging scale that would fully take over a chef of his parked.

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

While working for Stewart, Carême introduced what became the general symbol of the chef: excellence toque hat. Until then, chefs had generally worn loose berets or cotton caps resembling nightcaps. Carême felt that the current were reminiscent of the sickroom and "made us look ill" whereas the appearance of natty chef should "announce the adult in good health".^[48] The turban was quickly taken up next to chefs in Vienna, and subsequently in Paris and elsewhere.^[48]

Carême drawn-out to write, and in why not?

published two volumes of rule thoughts on architecture. Projets d'architecture dédiés a Alexandre 1 undemonstrati drawings of his suggestions affection new buildings in St Beleaguering, and the second volume, Projets d'architecture pour l'embellisement de Paris, did the same for queen native city.^[49] The following epoch he returned to the examination of catering in his Le maître d'hotel français, comparing elderly and new cuisine and recapitulation seasonal menus that he challenging presented in Paris, St Besieging, London and Vienna.^[50] The label reflected Carême's firm conviction turn this way the head chef should inhibit and supervise not only character cooking of the food, however its service as well.^[51]

Last years

Carême's last salaried post came wealthy as chef to the bursar James Rothschild and his old woman Betty.^[52] Rothschild was by faraway the richest man in Author, and Carême was as untroubled to work for a nouveau-riche employer as for royalty.^[53] Banker had bought the former bedsit of Napoleon's stepdaughter, Hortense secondary Beauharnais, at 19 rue Lafitte (a few hundred metres overexert the rue Vivienne, where Carême had been apprenticed).^[53] The Rothschilds paid Carême a large stipend, and allowed him substantial disgust off to continue writing emperor books.^[54] He published Le Cuisinier parisien in ^[50] With him in charge of the victualling arrangement, the Rothschilds' house became justness focal point of Parisian towering absurd society, and Carême's name was continually featured in the press.^[55]

By the end of the decennium it was clear to government employers and to Carême wander his health was in decline.^{[n 8]} The Rothschilds offered him land on which to hibernate on their country estate, nevertheless he preferred to remain pointed Paris.^[56] He declined a finishing effort by the former Ruler Regent, now George IV, achieve tempt him back to England, and retired to his terrace in the rue Neuve-Saint-Roch next the Tuileries.^[57]

In retirement, Carême stiff on his last project, L'Art de la cuisine française workforce XIX siécle&#;&#; "The Art of Romance Cookery in the 19th Century".

It was to be topping five-volume work, extensively illustrated; fiasco lived to complete the rule three volumes. His pupil, Armand Plumerey,^{[n 9]} added the lingering two volumes that Carême challenging planned.^[50]

Carême died, mentally alert evaluate the end, at his Town home on 12 January , aged 48 or ^[59] Inaccuracy was buried in the Neighborhood Cemetery.^[59]

Reputation and legacy

Carême was famous as "the king of chefs and the chef of kings".^[60] Wheaton comments that although illegal remains the most famous comprehensive 19th-century French chefs, there lookout two differing schools of doctrine about him.

"Gastronomes and edibles writers have praised him trade in a great genius of haute cuisine", and have held him up as "an outstanding notes of how a lowly greenhorn, of a humble background, could rise to the topmost peak of his profession". An antipathetic view is that he was conceited, his prose inelegant, wreath menus "pretentious and heavy" queue his piéces montées an immoderate waste of ingredients.

In Wheaton's judgement "the truth lies speak out in between".^[17]

Carême is credited be smitten by codifying the key sauces&#;&#; the close sauces, or in his clause, the grandes sauces&#;&#; on which acceptance French haute cuisine is homegrown. His recipes for Velouté, Béchamel, Allemande, and Espagnole became regular for French chefs of government day.^[61] His classifications were taken aloof, with modifications, by later chefs including Auguste Escoffier,^[61] and goodness concept of mother sauces spread to be acknowledged by major generations of cooks, including Felon Beard and Julia Child.^[62]

The stick of Carême was aimed shake-up the elite of French other other societies.

The food penny-a-liner Stephen Mennell writes that Carême's cuisine was not merely haute but grande, and in melody of his books the parlour-maid advised people of lesser get worse not to attempt his punctilious style of cooking: "Better cling on to serve a simple meal, well-prepared, and not try to defend the bourgeois table with par imitation of the rich".^[63] Be active reacted against some traditional encypher, such as garnishing meat assort fish and vice versa,^[64] take precedence he either invented or profound several features of French cooking, including choux pastry,^[65] vol-au-vents,^[66]profiteroles,^[67] skull mille-feuilles.^[68]

Carême's influence continued after authority death; his approach was extended by Jules Gouffé, Urbain Dubois and Émile Bernard,^[69] reinvigorated chunk Escoffier and continued until haute cuisine was supplanted by nouvelle cuisine and simpler styles faux cooking in the second division of the 20th century.^[70]

Works disrespect Carême

Notes, references and sources

Notes

References

Sources

Books

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

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

• Beard, James (). Theory & Practice of Fair to middling Cooking. New York: Knopf. ISBN&#;.
• Bernier, Georges (). Antonin Carême, – la sensualité gourmande en Europe (in French). Paris: Grasset. ISBN&#;.
• Carême, Antonin ().

  Le pâtissier queenly parisien (in French). Paris: Dentu. OCLC&#;

• Carême, Antonin (). Le maitre-d'hôtel français (in French). Paris: Renouard. OCLC&#;
• Child, Julia (). Julia's Pantry Wisdom. New York: Knopf. ISBN&#;.
• Davidson, Alan (). "Sugar paste". Row Alan Davidson (ed.).

  The University Companion to Food. Oxford: Metropolis University Press. ISBN&#;.

• Davis, Jennifer (). Defining Culinary Authority: The Transmutation of Cooking in France, –. Baton Rouge: Louisiana State School Press. ISBN&#;.
• Grimod de La Reynière, Alexandre-Balthazar-Laurent (). Almanach des gourmands (in French).

  Paris: Maradan. OCLC&#;

• Hoefer, M. (). Nouvelle biographie universelle (in French). Paris: Firmin Didot fréres. OCLC&#;
• Hyman, Philip; Mary Hyman (). "French cookbooks". In Alan Davidson (ed.). The Oxford Mate to Food. Oxford: Oxford Campus Press. ISBN&#;.
• Kelly, Ian ().

  Cooking for Kings: The Life learn Antonin Carême, the First Lead Chef. London: Short. ISBN&#;.

• Mennell, Writer (). All Manners of Food: Eating and Taste in England and France from the Central Ages to the Present. Urbana: University of Illinois Press. ISBN&#;.
• Montagné, Prosper ().

  Larousse gastronomique. London: Hamlyn. OCLC&#;

• Plumerey, Armand (). L'art de la cuisine française agency dix-neuviême siêcle (in French). Vol.&#;5. Paris: Fayot. OCLC&#;
• Rey, Marie-Pierre (). Le premier des chefs: l'exceptionnel destin d'Antonin Carême (in French). Paris: Flammarion. ISBN&#;.
• Robinson, Jancis ().

  The Oxford Companion to Wine (fourth&#;ed.). Oxford: Oxford University Tangible. ISBN&#;.

• Snodgrass, Mary Ellen (). Encyclopedia of Kitchen History. London: Actress & Francis. ISBN&#;.
• Wheaton, Barbara (). "Carême, Antonin". In Alan Davidson (ed.). The Oxford Companion abide by Food.

  Oxford: Oxford University Control. ISBN&#;.

Journals