Marie-antoine carême biography of william

Marie-Antoine Carême

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 19th century. Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to a leading Parisian pâtissier and quickly became known for his patisserie skills. Read more on Wikipedia

Since 2007, the English Wikipedia page of Marie-Antoine Carême has received more than 859,050 page views. His biography is available in 38 different languages on Wikipedia (up from 35 in 2019). Marie-Antoine Carême is the 520th most popular writer (up from 537th in 2019), the 612th most popular biography from France (up from 632nd in 2019) and the 93rd most popular French Writer.

Marie-Antoine Carême is most famous for being a French chef and restaurateur who is credited with inventing the art of cuisine.

I discovered the life and work of Marie-Antoine (Antonin) Carême (1783-1833) while I was researching for my thesis. I was looking for information about the garden follies, those fanciful buildings scattered in the parks of the eighteenth century, when, typing “hermitage” I got this result:

This Russian Hermitage, paired with an unexpected palm, is part of the book Le pâtissier pittoresque (1815), a collection of drawings of elaborated centrepieces, in French pièces montées, accompanied by practical instructions to prepare the necessary pastes. Ingredients are flour, sugar, white of eggs, almonds and tragacanth (a natural gum) worked in smooth, shiny mixtures, subsequently gilded or coloured. The book includes just 12 of the original 125 drawings (3rd edition) designed by Antonin Carême, the talented French chef defined “le Palladio de la cuisine”(1) for his passion for architecture, design and decoration. His life did not start auspiciously. Born in Paris in 1783, he was abandoned in the street at the age of ten by his father, too poor to support his family. By 1794, however, the young boy was working as apprentice for the famous pâtissier Sylvain Bailly in his shop at Palais-Royale. Besides, supported by Monsieur Bailly, Carême spent ho

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