Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 – 12 January 1833), known as Antonin Carême, was a leading French chef of the early...

proposed by different chefs, varying in number and selection. In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook...

century. The concept of molecular gastronomy was perhaps presaged by Marie-Antoine Carême, one of the most famous French chefs, who said in the early 19th...

Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. List of...

of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned...

on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate...

likely ... a creation of the great French chef Carême at the Court of Alexander I." Marie-Antoine Carême spent just several months of the year 1818 in...

attributed as the origin of Macaroni and cheese. Marcel Boulestin Marie-Antoine Carême, founder of Haute cuisine Alexandre Étienne Choron Jean-Louis-François...

Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef...

might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna...