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Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs. ==Biography== Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous ''pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new employer when a better offer came along. He opened his shop, the ''Pâtisserie de la rue de la Paix'', which he maintained until 1813. Carême gained fame in Paris for his ''pièces montées'', elaborate constructions used as centerpieces, which Bailly displayed in the pâtisserie window. He made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry. He modeled them on temples, pyramids, and ancient ruins, taking ideas from architectural history books that he studied at the nearby Bibliothèque Nationale, thanks to the enlightened attitude of his first employer Bailly.〔Kelly (2004), Chapter 2.〕 He is credited with the inventions of ''gros nougats''〔One of the pièces montées at the dinner served to the Prince Regent and the Grand Duke Nicholas of Russia, 18 January 1817 ((Channel 4 reportage )) was "Un gros nougat à la française"; the Royal Pavilion in sugar was also featured.〕 and ''grosses meringues'', ''croquantes'', made of almonds and honey, and ''solilemmes''. He did freelance work creating pieces principally for the French diplomat and gourmand Charles Maurice de Talleyrand-Périgord, but also other members of Parisian high society, including Napoleon. While working on his confections at many private kitchens, he quickly extended his culinary skills to main courses. Napoleon was famously indifferent to food, but he understood the importance of social relations in the world of diplomacy. In 1804, he gave money to Talleyrand to purchase Château de Valençay, a large estate outside Paris. The château was intended to act as a kind of diplomatic gathering place. When Talleyrand moved there, he took Carême with him. Carême was set a test by Talleyrand: to create a whole year’s worth of menus, without repetition, and using only seasonal produce. Carême passed the test and completed his training in Talleyrand's kitchens. After the fall of Napoleon, Carême went to London for a time and served as ''chef de cuisine'' to the Prince Regent, later George IV. Returning to the continent he followed the invitation of Tsar Alexander I to come to St. Petersburg, where he lived so briefly he never prepared a meal for the Tsar before returning to Paris, where he was chef to banker James Mayer Rothschild.〔(Lady Morgan English fish soup (Creation of the great French Chef Marie Antoine Careme, 1784–1833) )〕 He died in his Paris house on the Rue Neuve Saint Roche at the age of 48, due perhaps to many years inhaling the toxic fumes of the charcoal on which he cooked.〔Kelly, p. 79, 206〕 He is remembered as the founder of the haute cuisine concept and is interred in the Montmartre Cemetery in Paris.〔()〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Marie-Antoine Carême」の詳細全文を読む スポンサード リンク
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