- 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...
-
Maurice Carême (French pronunciation: [mɔʁis kaʁɛm]; 12 May 1899 – 13
January 1978) was a
Belgian francophone poet, best
known for his
simple writing style...
-
Carême is a
French surname.
Notable people with the
surname include: Marie-Antoine
Carême (1784–1833),
French chef
Maurice Carême (1899–1978), Belgian...
-
proposed since at
least the
early 19th century. In 1833, Marie-Antoine
Carême described 4
grandes (great) sauces,
potentially the
earliest printed reference...
-
sauces of
classic French cooking. In the
early 19th
century the chef
Antonin Carême included it in his list of the
basic sauces of
French cooking. In the early...
- of truffle. Garlin, p. 30
Carême, pp. 95 and 123–124
Carême, pp. 277–278
Carême, p. 287
Carême, p. 340
Carême, p. 364
Carême, p. 409 Bentley, pp. 39–40...
-
observe between two and ten more
public holidays per year on w****days. Mi-
Carême (mid-Lent);
occurs on a Thursday, 22 days
after Ash Wednesday; therefore...
- Its
invention is
attributed to
either French master chef Marie-Antoine
Carême,
Adolphe Dugléré, or
Savoy Hotel chef
Auguste Escoffier. List of beef dishes...
-
savory or
sweet fillings. The
pastry is
sometimes credited to Marie-Antoine
Carême. However, an
entremet called pe**** gâteaux vole au vent is
mentioned in...
- 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 cotta...
