People

Question 1

Marie-Antoine (Antonio) Carême

Answer 1

1783-1833

Nicknames: Cook of Kings and King of Cooks

A showman of food garnishing food with ornamental hâtelets (skewers) threaded with colorful ingredients and carved vegetables.

Cooked for King George IV, Tsar Alexander I of Russia, and Baron de Rothschild

Writings: Le Maitre d’hotel français 1822 - describing hundreds of his dishes
Le Pâtissier royal pa risen 1825 - contained fanciful designs of hundreds of centerpieces

Question 2

Auguste Escoffier

Answer 2

1846-1935

Nickname: Emperor of the Worlds Kitchens

Took the foundations of Carême and simplified the methods of cooking the grande cuisine. He simplified sauces into 5 mother sauces.

Writings: Le Guide culinaire 1903 - over 5000 recipes and garnishes. It’s about mastering techniques. Still used today.
Le Livre des menus 1912 - discussing the principles of a well planned meal

Question 3

Ferran Adrià

Answer 3

1962-present