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Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris. Carême is often considered one of the first internationally renowned celebrity chefs. Biography Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous ''pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high-profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new empl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grande Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congress Of Aix-la-Chapelle (1818)
The Congress of Aix-la-Chapelle, held in the autumn of 1818, was a high-level diplomatic meeting of France and the four allied powers Britain, Austria, Prussia, and Russia which had defeated it in 1814. The purpose was to decide the withdrawal of the army of occupation from France and renegotiate the reparations it owed. It produced an amicable settlement, whereby France refinanced its reparations debt, and the Allies in a few weeks withdrew all of their troops. It was part of the series of conferences known as the Concert of Europe. The occupation was formally terminated at the conference on 30 September 1818; by 30 November evacuation was complete. The French representative Duc de Richelieu succeeded in having France admitted as a full discussion partner in the European congress system and France's position as a European power was restored. Financially, France was originally obligated to pay 700 million francs, in installments every four months for five years (see Treaty of P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Russe
The historical form of (; "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by the waiter (usually at a sideboard in the dining room) before being given to the diner. It became the norm in very formal dining in the Western world over the 19th century. It contrasts with the older (; "service in the French style") in which all the food (or at least several courses) is brought out simultaneously, in an impressive display of tureens and serving dishes, and the diners put it on their plates themselves. It had the advantage of the food being much hotter when reaching the diner, and reducing the number of dishes and condiments on the table at a given time. It ensured that everybody could taste everything they wanted, which in practice the old system often did not allow. On the other hand, the effect of magnificent profusion was reduced, and many more footman, footmen and more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Française
(; "service in the French style") is the practice of serving various dishes of meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to (; "service in the Russian style") in which dishes are brought to the table sequentially and served individually, portioned by servants. Formal dinners were served ''à la française'' from the Middle Ages to the 19th century, but in modern times it has been largely supplanted by ''service à la russe'' in restaurants. ''Service à la française'' still exists today in the form of the ''buffet'', and remains popular for small and large gatherings in homes, companies, hotels, and other group settings. It is also similar to the Chinese style of serving large groups in many Chinese restaurants. There was a less formal style known as (; "English service") in France, with the hostess serving out the soup at one end of the table, and later the host carving a joint of meat at the other end then servants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Sauces
In French cuisine, the mother sauces (french: sauces mères), also known as in French, are a group of sauces upon which many other sauces"daughter sauces" or are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on those presented in the 1907 English-language edition (''A guide to modern cookery'') of his seminal cookery book ''Le guide culinaire'': * Béchamel sauce: White sauce, based on milk thickened with a white roux. * Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). * Tomato sauce (sometimes or ): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. * Velouté sauce: Clear sauce, made by reducing clear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toque (French)
A toque ( or ) is a type of hat with a narrow brim or no brim at all. Toques were popular from the 13th to the 16th century in Europe, especially France. The mode was revived in the 1930s. Now it is primarily known as the traditional headgear for professional cooks, except in Canada where the term ''toque'' is primarily used for knit caps. Name The word ''toque'' has been known in English since around 1500. It is a loan word from the French (15th century), presumably by the way of the Spanish 'woman's headdress', from Arabic طاقة, itself from Old Persian 'veil, shawl'. The word in Breton means 'hat'. The spelling with ⟨que⟩ is Middle Breton, and the Modern Breton spelling is . Old Breton spells the word . History and uses A tall, black toque made of silk or velvet, often ornamented with an aigrette, was fashionable among the Spanish nobility during the 1500s. This style is seen in a 1584 portrait of Isabella Clara Eugenia as well as Sofonisba Anguis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congress Of Vienna
The Congress of Vienna (, ) of 1814–1815 was a series of international diplomatic meetings to discuss and agree upon a possible new layout of the European political and constitutional order after the downfall of the French Emperor Napoleon Bonaparte. Participants were representatives of all European powers and other stakeholders, chaired by Austrian statesman Klemens von Metternich, and held in Vienna from September 1814 to June 1815. The objective of the Congress was to provide a long-term peace plan for Europe by settling critical issues arising from the French Revolutionary Wars and the Napoleonic Wars without the use of (military) violence. The goal was not simply to restore old boundaries, but to resize the main powers so they could balance each other and remain at peace, being at the same time shepherds for the smaller powers. More fundamentally, strongly generalising, conservative thinking leaders like Von Metternich also sought to restrain or eliminate republicanism, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris
Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called the capital of the world. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the region France's primate city. The Paris Region had a GDP of €739 billion ($743 billion) in 2019, which is the highest in Europe. According to the Economist Intelli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montmartre Cemetery
The Cemetery of Montmartre (french: link=no, Cimetière de Montmartre) is a cemetery in the 18th arrondissement of Paris, France, that dates to the early 19th century. Officially known as the Cimetière du Nord, it is the third largest necropolis in Paris, after the Père Lachaise Cemetery and the Montparnasse Cemetery. History In the mid-18th century, overcrowding in the cemeteries of Paris had created numerous problems, from impossibly high funeral costs to unsanitary living conditions in the surrounding neighborhoods. In the 1780s, the Cimetière des Innocents was officially closed and citizens were banned from burying corpses within the city limits of Paris. During the early 19th century, new cemeteries were constructed outside the precincts of the capital: Montmartre in the north, Père Lachaise Cemetery in the east, Passy Cemetery in the west and Montparnasse Cemetery in the south. The Montmartre Cemetery was opened on 1 January 1825. It was initially known as le Cimetière ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Mayer Rothschild
James Mayer de Rothschild, Baron de Rothschild (born Jakob Mayer Rothschild; 15 May 1792 – 15 November 1868) was a German- French banker and the founder of the French branch of the Rothschild family. Early life James de Rothschild was born in Frankfurt-am-Main, then part of the Holy Roman Empire. He was the fifth son and youngest child of Mayer Amschel Rothschild (1744–1812) and Guttle Schnapper (1753–1849). Career In 1812, he moved to Paris to co-ordinate the purchase of specie and bullion for his brother Nathan Mayer Rothschild (1777–1836), and in 1814 and 1815 he was the linchpin in Nathan's plan to furnish Wellington's armies with funds. In 1817 he expanded the family banking empire to the city, opening De Rothschild Frères. By 1823 the Paris House was firmly established as banker to the French government. An adviser of ministers and kings, he became the most powerful banker in the country and following the Napoleonic Wars, played a major role in financing the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul III Anton, Prince Esterházy
Prince Pál Antal Esterházy de Galántha (German: ''Paul Anton Esterházy von Galantha''; 11 March 178621 May 1866) was a Hungarian prince, a member of the famous Esterházy family. He was the son of Prince Nikolaus II and succeeded his father on the latter's death in 1833. The basis of his wealth For several generations, the Esterházy family had been exceedingly wealthy. The wealth came from their extensive landholdings, mostly in Hungary. In 1848 the American author John Stevens Cabot Abbott wrote the following of him: n Hungary,the feudal system still exists in all its ancient barbaric splendor. Prince Esterhazy, a Hungarian baron, is probably the richest man, who is not seated on a throne, in the world. He lives in the highest style of earthly grandeur. One of his four magnificent palaces contains three hundred and sixty rooms for guests, and a theater. His estates embrace one hundred and thirty villages, forty towns, and thirty-four castles. By the old feudal law, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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