Marie-Antoine Careme: outstanding king of chefs
At the gates of Paris was a small boy, in whose hands was clamped bundle of things, and in the pocket of pureed into holes pants - a few coins. People who passed by, looked at him with compassion, but then no one could have known that this would be a beggar tramp chef of kings and king of chefs.
Marie Antoine Careme was born into a large family of the French in 1784. He was named in honor of Queen Marie Antoinette, but later he changed his name in connection with the well-known historical events in the country. Therefore, all the collections of his recipes came out under the name of Antoninus. I beg the boy's family, and he soon left home in search of work, get in the way only parents' blessing and a few sous.
At the age of 11 years, Antoine walked dozens of restaurants before he took a job as a janitor. The board was scant food and a roof over your head. The boy was very diligent, and sometimes attracted to help in the kitchen. Cook immediately noticed culinary skills to his assistant and recommended him to a nice restaurant. And in 15 years Karem became an apprentice at the famous Parisian patisserie. His job was to sift the flour, put the brew of yeast, ground cinnamon. But he was so curious that all the free time spent in the library by browsing the works of antiquity chefs. Also interested in books on architecture. A few years later, Karem said that cooking is like architecture - in both cases is important to accurately calculate and proportions. It is this fact will soon become the basis of its unique desserts, for complex "architectural structure" that Antoine used drawings on paper, turning them into fanciful confections.
Improving your artistic skill, creating Karem biscuits in the shape of ancient castles and quaint buildings. Exhibited in a shop window Silvana Bailey, which Antoine was working, they attracted crowds of shoppers. Soon the entire metropolitan elite has become a regular customer of culinary delights, and the manufacturer began to compare with the Italian architect Andrea Palladio. So Karem was nicknamed chef architect.
After reaching the pinnacle of success in the field of pastry, Karem enters the staff of chefs Prince Talleyrand, who became famous not only as a consummate diplomat, but also a famous gourmet. In the kitchen, the Minister of Foreign Affairs, under the guidance of the court chefs Prince Boucher, Antoine expanded his culinary knowledge, gained invaluable experience and had the opportunity to experiment. Working on secular receptions, he began to ponder the question of the compatibility of products, as well as wines with certain dishes. His innovative approach to cooking, he summarized in writing.
Cook Karem in the service of Napoleon.
Its merits include the description of the various culinary technologies. Thanks to the talented chefs, we have learned so delicious sauces like bechamel and velyute cake "Napoleon" pastry "Eclair" and all your favorite and easy to prepare "charlotte". It is said that the creation of a white chef's hat, we also owe Karemu.
The King of Chefs
After working for ten years in the kitchen of Talleyrand, after the defeat of Napoleon's army, Antoine became chef of Tsar Alexander I. Kitchen Antoine so struck by Russian monarch that he invited him to Russia. Karem has accepted the offer, but in the court of Alexander I served a short time as he was not satisfied with the status headwaiter. He left Russia with a new name - Antonin, and is carried to the last days.
Returning to his hometown, Karem served as chef Catherine Bagration, the wife of the famous Russian commander, who was the mistress of the popular secular salon in Paris.
Catherine Bagration - the wife of Russian military leader and the mistress of the fashion salon in Paris.
During his career, Antonin prepared for such important personages as the Prince Regent of Great Britain (in the future - King George IV), for high-ranking officials - participants of the Congress of Vienna. Finally, he spent seven years in charge of the kitchen of the family Rothschild.
Here his cooking skills were a place to roam. Rothschild loved everything new, including in food. The ingenuity of the cook was no limit, especially now that it provides financial luxury when choosing products. Dishes made Karem were not only exquisite food but also works of art - they are decorated and served with great finesse.
The outstanding master of his craft skilfully used his culinary experience combined with the ancient recipes of all the peoples of the world. Even before the Kerem house known family was an interesting case. One of the guests, a little too far with strong drink during the dinner party, said the couple Rothschild: "Your table gives the synagogue." When the reins in the kitchen took Antonin, all the local nobility tried to get to them for dinner. At the table, sometimes going up to three thousand people. Taste the cuisine vaunted new cook was going and would-be critic, but he politely refused to accept.
The last years of his life, "the king of all cooks" dedicated to summarizing its greatest experience. He created the recipes are not only aristocrats but also for ordinary citizens. His profession, he knew how to work not only performer dishes as well as an artist and a scientist. Although Karem belonged to the old school school, he worked out the rules of cooking art, which are relevant to this day.
Antonin Careme died in winter 1833 in Paris, dictating to his daughter once a recipe for a book she published later. The reason for his departure was the lung disease caused by a furnace carbon monoxide, about which the great master of cooking has spent his entire life ...