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Antonin Careme

Marie-Antoine Carême
M-A-Careme.jpg
Marie-Antoine Carême
Born (1784-06-08)8 June 1784
Paris
Died 12 January 1833(1833-01-12) (aged 48)
Paris
Nationality French
Other names Marie-Antonin Carême
Occupation Chef
Known for
  • Le Roi des Chefs et le Chef des Rois
  • ("the King of Chefs, and the Chef of Kings")
Notable work L'Art de la cuisine française au dix-neuvième siècle. Traité élémentaire et pratique.
Honors Chef extraordinaire

Marie Antoine (Antonin) Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1784 – 12 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 favoured by both international royalty and by the newly rich of Paris. Carême is often considered one of the first internationally renowned celebrity chefs.

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 employer when a better offer came along. Carême opened his own shop, the Pâtisserie de la rue de la Paix, which he maintained until 1813.

Carême gained fame in Paris for his pièces montées, elaborate constructions used as centerpieces, which Bailly had displayed in the pâtisserie window. He made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry. He modeled them on temples, pyramids, and ancient ruins, taking ideas from architectural history books which he studied at the nearby Bibliothèque Nationale, thanks to the enlightened attitude of his first employer Bailly. He is credited with the inventions of gros nougats and grosses meringues, croquantes, made of almonds and honey, and solilemmes.

He did freelance work creating pieces principally for the French diplomat and gourmand Charles Maurice de Talleyrand-Périgord, but also other members of Parisian high society, including Napoleon. While working on his confections at many private kitchens, he quickly extended his culinary skills to main courses.


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