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The experiment was a grand success and Talleyrand's association with French nobility would prove a lucrative connection for Carême.įrench Emperor Napoleon Bonaparte was notoriously unimpressed by the decadence of early 18 th century cuisine, but under pressure to entertain Paris' high society, he too summoned Carême to his kitchen at Tuileries Palace.
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Around 1804, Talleyrand challenged Carême to produce a full menu for his personal château, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating entrees over the course of an entire year. Bailly displayed these opulent creations - often as large as 4 feet tall - in his bakery window.Ĭarême's creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. In his teenage years, Carême fashioned edible replicas of the late 18 th century's most famous buildings - crumbled confectionery ruins of ancient Athens and pastry towers of Chinese fortresses with flowing trellises of appetizing greenery. In the back room of the little patisserie, Carême's penchant for design and his baking talent collided, as he shaped delectable masterpieces out of pastry, marzipan and sugar.
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Bailly encouraged his young protégé to learn to read and write Carême would often spend his free afternoons at the nearby Bibliotheque Nationale poring over books on art and architecture. and UmamiĬarême was a quick study in the kitchen.
By age 15, he had become an apprentice to Sylvain Bailly, a well-known pâtissier with a prosperous bakery nestled in one of Paris' most fashionable neighborhoods. At 8 years old, he worked as a kitchen boy for a chophouse in Paris in exchange for room and board. Born the 16th child to destitute parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French haute cuisine, write bestselling cookbooks and conjure up extravagant, magical feasts for royals and dignitaries.Ĭarême's childhood was one part tragedy, equal part mystery. His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. By 1814, people crowded outside the bakery, straining for a glimpse of the latest confection created by the young chef who worked inside.
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The bustling Paris streets were rutted and caked in thick mud, but there was always a breathtaking sight to behold in the shop windows of Patisserie de la Rue de la Paix. Marie-Antoine Carême began his hardscrabble life in Paris during the French Revolution, but eventually his penchant for design and his baking talent brought him fame and fortune.