Hi! This is the new French 2 Website for the 2008-2009 school year. The theme for this week is The History of French Cuisine (part 3, the 18th and 19th centuries).
- the Revolution was essential to the development of french cuisine because it abolished the guilds.
- Marie-Antoine Carême was born in 1784, and worked as a pastry chef until he was discovered by a chef who would later cook for Napoleon Bonaparte.
-he was essential to the refinement of french cuisine.
-Carême had become known for his pièces montèes, which were detailed constructions of pastry and sugar architecture
-Carême formed the three base sauces, or fond, that are still in use at the heart of french cooking today.
-Carême also was the first to write about a souflee.
If you have comments or questions on any part of this site, please let either Lexie or Daphne (Helene et Isabelle) know, so we can make this site better.
Thanks!
Helene et Isabelle
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