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Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛːm]; 8 June 1783 or 1784 – 12 January 1833), known as Antonin Carême, was a leading French chef of the

Carême is a French-language historical drama television series produced for Apple TV+ about Napoleonic-era celebrity chef Antonin Carême. It has Martin

Carême is a French surname. Notable people with the surname include: Marie-Antoine Carême (1784–1833), French chef Maurice Carême (1899–1978), Belgian

yolk, melted butter, and lemon juice or vinegar. In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). In 1844, the French magazine

of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate

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

chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for

russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream. Classically

and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign

savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned in