Etude de l'émission "On va déguster"

Gilbert Jean-Christophe

M1C

Devoir sur l’émission “On va déguster”

1. Antonin Carême is considered as the most famous cook of History. He had a real obsession about architecture. He imagined huge tiered cakes. He said that the architecture was a part of the pastry. In his book "L'Art de la Cuisine Française", he revolutionized away old-style garnishes such as cockscombs and offal (remnants of Renaissance cooking style.) Instead, he would use meat to garnish meat, and fish to garnish fish. Inside this books we have for exemple 250 recipes of soup. Bechamel sauce was invented by Antonin Carême too.

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1. Grimaud de la Reynière, Charles Monselet was the food critics of the 19th century. Charles Monselet wrote the boof of critic food. Savarin was a food critic of this time

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       Savarin                                                       Grimaud de la Reynière

1. Maurice Edmond Sailland better known by his pen-name Curnonsky and dubbed the Prince of Gastronomy.  Sailland was a journalist then appoint to write gastronomic chronicles in "Le Journal" and "Le Matin". With Marcel Rouff, they created guides region by region who would allow visitors to have great restaurants and places to visit in the same guide.

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 Maurice Edmond Sailland

1. Auguste Escoffier is a famous figure for chefs. Escoffier published « Le Guide Culinaire », which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. His book still remains a reference.

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Escoffier

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