I’m not being haunted exactly, but in the past month or so, the number of references to Antonin Careme popping up in my life are really, well…beyond coincidence.
Careme was, of course, the world’s first celebrity chef. Know as the King of Chefs and the Chef of Kings, he began cooking as a teenager and worked his way out of poverty to eventually cook for Napoleon. He was, first and foremost, a pastry chef, and with his pièces montées (huge structures and centrepieces, often in the shape of buildings) is likely responsible for their ongoing popularity to this day – all of those crazy cake competitions on The Food Network – Careme started that trend.
It may just be that I watch far too much British food programming. In March, there were 4 different UK shows that mentioned Careme.
The most Careme-focused was a series called Glamour Puds in which pastry chef Eric Lanlard traces the history of Careme from his childhood home to some of the castles and estates where he worked, even cooking in the historic kitchen of Valencay Palace where Careme worked for Charles Maurice de Talleyrand-Périgord, right-hand man to Napoleon. Lanlard also offered demos and recipes of some of Careme’s most famous pastries, from the Mont Blanc to the famous macaron tower.
