Carême, Marie-Antoine

born June 8, 1784, Paris, Fr.

died Jan. 12, 1833, Paris

French chef.

Born into a poor family, he attained employment in a pastry shop frequented by Charles-Maurice de Talleyrand. He served as Talleyrand's chef for 12 years and subsequently created grandiose dishes and elaborately sculpted confections for the most splendid households of Europe, including those of the young George IV, Tsar Alexander I, and the baron de Rothschild. He wrote several classics of grande cuisine.

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▪ French chef

byname  Antonin 

born June 8, 1784, Paris, France

died Jan. 12, 1833, Paris

      chef who served the royalty of Europe and wrote several classics of cuisine.

      Antonin was born into a poor family. He began his career at age 15 as a kitchen helper in a Parisian restaurant but soon moved to employment in a fashionable pastry shop, or pâtisserie, frequented by Charles-Maurice de Talleyrand. Carême's elaborately sculptured confections reached the table of Napoleon himself. Carême thereafter became the chef of Talleyrand (12 years), of the prince regent (the future George IV) of Great Britain (2 years), and briefly, in succession, of Tsar Alexander I of Russia, the court of Vienna, the British embassy in Paris, the Prince of Württemberg, the Marquess of Londonderry, and the Princess Bagration. He then spent 7 years with the Baron de Rothschild at his Ferrières estate.

      His cuisine was famous for its decorative and elaborate display, approaching the grandiose, fitting for the old society of Europe. His chief works include Le Cuisinier parisien ou l'art de la cuisine française au XIX^e siècle (1828; “The Parisian Cook, or the Art of French Cooking in the 19th Century”), Le Patissier royal parisien (1828; “The Royal Parisian Pastry-Chef”), L'Art de la cuisine française au XIX^e siècle (1833; “The Art of French Cooking in the 19th Century”), Le Patissier pittoresque (1842; “The Picturesque Pastry-Chef”), and Le Maitre d'hotel français, traité des menus à servir à Paris, à Saint-Pétersbourg, à Londres, à Vienne (1820; “The French Head Waiter: A Selection of Menus to Serve in Paris, Saint Petersburg, London, and Vienna”).

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