Marie-Antoine Carême
Cook and pastry chef
| Dates | 1784–1833 |
|---|---|
| Country | France |
| Place | Paris — Talleyrand, later foreign courts |
| Documented work | L’Art de la cuisine française au XIXe siècle |
Dish
Associated ingredients
Churned butter T45 flour White sugar Egg Cream Black truffle Almond Vanilla
Full version
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