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Adolphe Dugléré
Adolphe Dugléré (3 June 1805 in Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême. Les Frères Provençaux Dugléré was a ''chef de cuisine'' to the Rothschild family until 1848, and was manager at the restaurant ''Les Trois Frères Provençaux'' at the Palais-Royal from 1848 to 1866 which was owned by three men from Provence named Barthélémy, Maneille and Simonas (who were, in reality, not brothers). Café Anglais In 1866 he became the head chef of the Café Anglais (founded 1802), which became the most famous Paris restaurant of the 19th century and where he is believed to have created the dish ''Pommes Anna''. Dinner of the Three Emperors It was here in 1867 that Dugléré served a famous meal that became known as the '' Dîner des trois empereurs'', ('Dinner of the Three Emperors') for Tsar Alexander II of Russia, his son the tsarevitch (who later became Tsar Alexander III) and King William I of Prussia, as wel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bordeaux
Bordeaux ( , ; Gascon oc, Bordèu ; eu, Bordele; it, Bordò; es, Burdeos) is a port city on the river Garonne in the Gironde department, Southwestern France. It is the capital of the Nouvelle-Aquitaine region, as well as the prefecture of the Gironde department. Its inhabitants are called ''"Bordelais"'' (masculine) or ''"Bordelaises"'' (feminine). The term "Bordelais" may also refer to the city and its surrounding region. The city of Bordeaux proper had a population of 260,958 in 2019 within its small municipal territory of , With its 27 suburban municipalities it forms the Bordeaux Metropolis, in charge of metropolitan issues. With a population of 814,049 at the Jan. 2019 census. it is the fifth most populated in France, after Paris, Lyon, Marseille and Lille and ahead of Toulouse. Together with its suburbs and exurbs, except satellite cities of Arcachon and Libourne, the Bordeaux metropolitan area had a population of 1,363,711 that same year (Jan. 2019 census), ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tournedos Rossini
Tournedos Rossini is a French steak dish, named after 19th-century composer Gioachino Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce. See also * List of beef dishes A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ... * References External links * {{commons-inline French cuisine Beef dishes Gioachino Rossini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1805 Births
Eighteen or 18 may refer to: * 18 (number), the natural number following 17 and preceding 19 * one of the years 18 BC, AD 18, 1918, 2018 Film, television and entertainment * ''18'' (film), a 1993 Taiwanese experimental film based on the short story ''God's Dice'' * ''Eighteen'' (film), a 2005 Canadian dramatic feature film * 18 (British Board of Film Classification), a film rating in the United Kingdom, also used in Ireland by the Irish Film Classification Office * 18 (''Dragon Ball''), a character in the ''Dragon Ball'' franchise * "Eighteen", a 2006 episode of the animated television series ''12 oz. Mouse'' Music Albums * ''18'' (Moby album), 2002 * ''18'' (Nana Kitade album), 2005 * '' 18...'', 2009 debut album by G.E.M. Songs * "18" (5 Seconds of Summer song), from their 2014 eponymous debut album * "18" (One Direction song), from their 2014 studio album ''Four'' * "18", by Anarbor from their 2013 studio album '' Burnout'' * "I'm Eighteen", by Alice Cooper common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beurre Blanc
''Beurre blanc'' ("white butter" in French) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce.(1995), '' On Cooking'', Sarah R. Labensky, Salan M. Hause, Priscilla A. Martel This sauce originates in Loire Valley cuisine. Origin The chef Clémence Lefeuvre (née Clémence Prau) invented ''beurre blanc'', apparently by accident, sometime around the beginning of the 20th century. She served this sauce at her restaurant "La Buvette de la Marine" in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles on the banks of the Loire River a few kilometers upstream from Nantes. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shallo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concasse
Concassé, from the French ''concasser'', "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables or fruit. This term is particularly applied to tomatoes, where tomato concassé is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. The most popular use for tomato concassé is in an Italian bruschetta, typically small dice concasse mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies. Tomato concassé is also added to Béarnaise sauce to produce Choron sauce which is commonly served with lobster dishes. See also *Brunoise Brunoise () is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Fumet
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexandre Dumas
Alexandre Dumas (, ; ; born Dumas Davy de la Pailleterie (), 24 July 1802 – 5 December 1870), also known as Alexandre Dumas père (where '' '' is French for 'father', to distinguish him from his son Alexandre Dumas fils), was a French writer. His works have been translated into many languages and he is one of the most widely read French authors. Many of his historical novels of adventure were originally published as serials, including '' The Count of Monte Cristo'', ''The Three Musketeers'', ''Twenty Years After'' and '' The Vicomte of Bragelonne: Ten Years Later''. His novels have been adapted since the early twentieth century into nearly 200 films. Prolific in several genres, Dumas began his career by writing plays, which were successfully produced from the first. He also wrote numerous magazine articles and travel books; his published works totalled 100,000 pages. In the 1840s, Dumas founded the Théâtre Historique in Paris. His father, General Thomas-Alexandre Dumas D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maître D'hôtel
The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d’hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads. Traditionally, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chafing Dish
A chafing dish is a metal cooking or serving pan on a stand with an alcohol burner holding chafing fuel below it. It is used for cooking at table, notably in Gueridon service, or as a food warmer for keeping dishes at a buffet warm. Historically, a chafing dish (from the French ''chauffer'', "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as '' bains-marie'' and help keep delicate foods, such as fish, warm while preventing overcooking. History The Roman politician and writer Cicero described a "kind of saucepan of Corinthian brass", writing "This simple and ingenious vessel possesses a double bottom, the upper one holds the light delicacies . . . and the fire is l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gioachino Rossini
Gioachino Antonio Rossini (29 February 1792 – 13 November 1868) was an Italian composer who gained fame for his 39 operas, although he also wrote many songs, some chamber music and piano pieces, and some sacred music. He set new standards for both comic and serious opera before retiring from large-scale composition while still in his thirties, at the height of his popularity. Born in Pesaro to parents who were both musicians (his father a trumpeter, his mother a singer), Rossini began to compose by the age of 12 and was educated at music school in Bologna. His first opera was performed in Venice in 1810 when he was 18 years old. In 1815 he was engaged to write operas and manage theatres in Naples. In the period 1810–1823 he wrote 34 operas for the Italian stage that were performed in Venice, Milan, Ferrara, Naples and elsewhere; this productivity necessitated an almost formulaic approach for some components (such as overtures) and a certain amount of self-borrowing. During ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine Carême
Antoine is a French given name (from the Latin ''Antonius'' meaning 'highly praise-worthy') that is a variant of Danton, Titouan, D'Anton and Antonin. The name is used in France, Switzerland, Belgium, Canada, West Greenland, Haiti, French Guiana, Madagascar, Benin, Niger, Burkina Faso, Ivory Coast, Guinea, Senegal, Mauritania, Western Sahara, Morocco, Algeria, Tunisia, Chad, Central African Republic, Cameroon, Equatorial Guinea, Gabon, Republic of the Congo, Democratic Republic of the Congo, Burundi, and Rwanda. It is a cognate of the masculine given name Anthony. Similar names include Antaine, Anthoine, Antoan, Antoin, Antton, Antuan, Antwain, Antwan, Antwaun, Antwoine, Antwone, Antwon and Antwuan. Feminine forms include Antonia, Antoinette, and (more rarely) Antionette. As a first name *Antoine Alexandre Barbier (1765–1825), a French librarian and bibliographer *Antoine Arbogast (1759–1803), a French mathematician *Antoine Arnauld (1612–1694), a French theologian, ph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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