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Jules Gouffé (Paris 1807 – Neuilly-sur-Seine 1877) was a renowned French chef and pâtissier. He was nicknamed ''l'apôtre de la cuisine décorative'' ((フランス語:Decorative cooking's apostle)).〔(【引用サイトリンク】title=Jules Gouffé's biography )〕 He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his ''Le Livre de Cuisine'' and his ''Le Livre de Pâtisserie''. Revered by great names such as Pierre Hermé, Bernard Loiseau〔(【引用サイトリンク】title=Livre de cuisine summary )〕 and molecular gastronomy searchers,〔''Compte rendu du Séminaire N° 36 de Gastronomie moléculaire'', 15 avril 2004 (), Hervé This, ''Les omelettes sont-elles “sèches” quand elles sont trop battues ?'', décembre 2006, (), etc.〕 his legacy is still vibrant among cooks of today. ==Biography== His learning began under his father's supervision who owned a ''pâtisserie'' (pastry shop) on Neuve Saint-Merri street, Paris. Gouffé became Antonin Carême's pupil at the age of 16, with whom he would remain for seven years. Gouffé relates in his ''Livre de Pâtisserie'' that Carême who was passing by, stopped to admire the ''pièces montées'' that were on display, congratulating the proprietor and offering to take his son under his protection. His first job was during the ball held in 1823 by the city of Paris in honor of the Duc d'Angoulême to celebrate the Spanish Expedition which 7000 guests attended. In 1840 he opened a shop rue du Faubourg Saint-Honoré which would soon gain fame. He sold the shop in 1855 and then became inactive.〔Henriette Parienté, Geneviève de Ternant, « La fabuleuse histoire de la cuisine française », Editions O.D.I.L., 1981〕 In 1867 he accepted an offer from Alexandre Dumas and the Baron Brisse to become ''chef de bouche'' of the Jockey-Club de Paris.〔(【引用サイトリンク】title=Mode de recherche,n°13 )〕〔Jean Vitaux, « Le Baron Brisse : un journaliste gargantuesque », Canal Académie, 3 février 2013〕 While he held this position he began writing books that would ensure him renown and posterity. Most of his works have been translated into English by his brother, Alphonse Gouffé, Head Pastry Cook to Queen Victoria. 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「Jules Gouffé」の詳細全文を読む スポンサード リンク
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