The king of the kitchen is the French culinary specialist Antoine Karem |
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It was the king of French cuisine Marie-Antoine Carem (Marie-Antoine Carеme, June 8, 1784 - January 12, 1833). Seeing an abandoned child on the street, the owner of the Parisian tavern took pity and took him to his cook. He did not pay money, the boy worked for bread and a roof over his head. In 1798, Antoine escaped from him and became an apprentice to the famous pastry chef Sylvan Bailly. Antoine lived in the kitchen and delivered orders to local cafes. The profession fascinated him. He studied the secrets of the art of ancient cooks. He had another secret passion. He was fascinated by architecture. In his free time, Karem walked around Paris and painted cathedrals and palaces. Culinary skills and architecture were intricately intertwined in his nature. This is how the star of the unusual king was born. Its light was already dawning over France. The young pastry chef's imagination drew complex constructions from many different ingredients. Flower beds of bizarre plants with petals of multicolored candied fruits, sculptures and buildings from cream and biscuits, Gothic temples from cotton candy and whipped proteins. Gradually, creative imagination became a reality, and the works of the chef Karem became the main decoration of any festive table. The talented pastry chef was noticed by the prince Charles Maurice de Talleyrand... Politics, women and food are the most important things in Talleyrand's life. Successful diplomacy requires an outstanding chef. The prince took Karem into the house as a pastry chef. Antoine soon became the famous politician's chef. He cooked for Napoleon and Josephine... But Napoleon was completely cold to food and could not sit at the table for twenty minutes. In 1807, Antoine was invited to prepare cold snacks for Napoleon's brother's wedding. This work was his triumph. Glory ran ahead of him. In March 1814, Russian troops entered Paris. King Alexander I stayed at Talleyrand's house. Having tasted the dishes of the avant-garde of French cuisine, Alexander raised a glass to the chef's health. The tsar invited Karem to go with him to Russia. Karem refused. In 1816, Antoine Carem came to England at a personal invitation Prince of Wales... The prince was a spender, a gambler and very fond of food. He weighed 138.5kg. They say that he lured Karem with an unheard of salary. £ 2,000 per year. The prince paid the previous chef £ 200. The prince's usual dinner consisted of thirty courses. Products were purchased in incredible quantities. The dining table was 61 meters long. The table could be decorated with anything. A small fountain in which goldfish swam. In 1817, the younger brother of Alexander I, the Grand Duke, came to England Nikolay Pavlovich... The dinner in honor of Nikolai Pavlovich consisted of eight soups, forty appetizers, fifteen types of garnish, eight types of game and thirty-two desserts. Each dish was unique. The dinner made a strong impression on the heir to the Russian throne.
Nowadays there are many restaurants and cozy cafes in the modern city. In the capital on the Neva, such establishments appeared thanks to the victory over Napoleon. Russian troops saw restaurants on the streets of Paris. After what they saw, many were in a hurry to implement the achievements of French restaurant in their homeland. Karem was the creative guide for all changes. For several months of his stay in Russia, he managed to discover recipes for Russian dishes, forgotten by the Russians themselves. His creative discoveries in cooking and table setting can be safely called a reform. In Paris, the princess became his new employer Ekaterina Bagration... The princess knew more political secrets than all the envoys put together. Her popular salon couldn't do without a gorgeous chef. Ekaterina Pavlovna bought a house on the Champs Elysees. He became the epicenter of social entertainment, mind-blowing dinners and balls. Karem worked for the princess in her best years. The last customer of the famous chef was James Rothschild Jr.... Rothschild was not accepted in French high society. The reason lay in anti-Semitism. They laughed at him and said that the food in his house smelled like synagogue. He hired an ingenious chef. Now up to three thousand guests came to the Rothschild house for balls. The last two years of his life, Karem devoted himself entirely to publishing his recipes. This chef has betrayed an unprecedented dignity to the profession. From a servant and an employee, he turned into an artist who knows his own worth. He was the first to introduce the exact recipe. Thanks to Karem, a whole galaxy of his successors has appeared in Russia. By the end of the 19th century, Russian cuisine occupied one of the leading places in Europe. It was the French who introduced new kitchen appliances in Russia. A stove with an oven, a colander, a slotted spoon, and a meat grinder appeared in Russian kitchens. Cooking is an art. The chef must be a true artist. Lemasova E.A. |
He was born the sixteenth child into a poor French family. When the boy was 9 years old, his father took the boy to the main city gates of Paris and left him to fend for themselves. If this boy had the opportunity to see his future, then he would see glittering halls, richly served tables full of exquisite dishes and kings who raise glasses in his honor.| Summer catering rules | A little about the mushroom miracle |
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