Marie-Antoine Carême (1784 – 1833) was considered to be the beginning of haute cuisine in France. Carême is credited with creating the standard chef's hat, the creation of new sauces and dishes. He was first to classify sauces into groups. The four premier grande or "mother" sauces: Béchamel, Espagnole, Allemande, and Velouté. He added five petites sauces: Poivrade, Suprême, Tomate, Hollandaise and Mayonnaise. See the section on sauces here.
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