From Carême to Dumas
From Carême to Dumas (Les crivains-cuisiniers sont)
"Les écrivains-cuisiniers sont aussi nécessaires que les autres littérateurs; il vous faut connaître la théorie du plus ancien des arts."…
From Carême to Dumas: Lucullus
The age of Carême was the era of quintessencesof the cuisine classique, when chemistry contributed new resources, and fish, meats, and…
From Carême to Dumas: Robert
The better to perfect himself in its various branches, he studied for ten years under the most distinguished masters, including Robert and…
From Carême to Dumas: Empire
Amid the luxurious kitchens of the Empire he reigned supreme-the king of pastry-cooks and marvellous in his sauces, galantines, and…
From Carême to Dumas: Beauvilliers
Of Laguipière, the chief cook of Murat, to whose talents he ascribes the elegance and éclat of the culinary art of the nineteenth century…
From Carême to Dumas: Louis
Louis Eustache Ude, once chef of Louis XVI, and founder of the modern French school in England, exerted considerable influence upon the…
From Carême to Dumas: Francatelli
Ude was succeeded in England by Charles Elmé Francatelli, a distinguished pupil of Carême, who presided as chef at Chesterfield House and…
From Carême to Dumas (Cate and presenting this)
cate, and presenting this additional information concerning its character: ""Ah! mon Dieu,' asked a lady of her husband, as they were…
From Carême to Dumas: Viscount
This is well illustrated by an anecdote in the dedicatory epistle to Jules Janin, which shows the characteristic hand of Dumas to…
From Carême to Dumas: Paris
The Café de Paris, first opened in 1822 on the Boulevard des Italiens in the large suite of apartments formerly occupied by Prince…
From Carême to Dumas: Rossini
Rossini, a contemporary and friend of Balzac and Dumas, was not alone a famous musician, composer of "Tell" and the "Stabat Mater," but was…
From Carême to Dumas: Sophie
Sophie was as good as her word, and at once betook herself to the Chaussée d'Antin. The great novelist felt flattered, and gave her every…
From Carême to Dumas: Brisse
With Jules Gouffé, Urbain-Dubois, a chef of the highest order, and author of six important works on cookery, will be known to posterity as…