Marie Antoine (Antonin) Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1784 – 12 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris. Cocinero, pastelero, gastrónomo y escritor francés nacido en París en 1784 y muerto en 1833 en la misma ciudad. French Wikipedia has no article but mentions "Marie-Antoine Carême" at … Simply entering "Antoine Careme" or even "Careme" gets the reader to the article now— beyond that, one might simply follow the best recent biographer, the one Mothperson is reading, or the Dictionaire Universelle. Marie Antoine Careme contributed the art of cooking known as grande cuisine. Later, French chef Auguste Escoffier added one more sauce so that there were now five “mother sauces,” which he codified in recipe form in Le Guide Culinaire in 1903. Careme, Antoine Marie (1784-1833). After all, he was referred to as the King of Cooks as well as the Cook of Kings. Along his maturation into the culinary world, his cooking and creativity helped to develop haute cuisine. Marie Antoine Careme contributed the art of cooking known as grande cuisine. The phrase crème de le crème, you might also say, is a reference to his personage and his creation of haute fare and cuisine. . His cooking was favored by international royalty. how are careme's contributions still impacting culinary today? Marie-Antoine Careme is famed for being the inventor of classical cuisine. The phrase crème de le crème, you might also say, is a reference to his personage and his creation of haute fare and cuisine. . Start studying history of culinary arts. Careme is noted to be one of the first internationally known chefs. Fue el fundador de la gran cocina francesa, del estilo clásico de cocinar, por lo que está considerado como “ el cocinero de los reyes y … Kind eines Steinmetzes in einem Pariser Elendsviertel geboren, wird im Alter von elf Jahren von seinem Vater an den Stadtrand geführt. Marie Antoine Careme contributed the art of cooking known as grande cuisine.