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	Recipe: LADY MORGAN ENGLISH FISH SOUP
		(Creation of the great French Chef Marie Antoine Careme, 1784-1833)
		This artist, Marie Antoine Careme, was chef to Talleyrand, Tsar Alexander I, George IV, and Baron Rothschild.
		He lived and continues to live in an entirely different dimension from you and me and this soup collection.
	www.soupsong.com /rcareme.html (356 words)

	Careme's Restaurant - ACCC
		Careme’s hosts a series of special events that are open to the public for a fee.
		Careme’s command of culinary art was so famous in the early 19th century that he became known as “the chef of kings and the king of chefs.”
		Careme's is accessible to the disabled and special accommodations can be made in advance by calling the maitre'd, (609) 343-4940.
	www.atlantic.edu /aca/caremes.htm (542 words)

	ender_216's Xanga Site
		Marie-Antoine Careme is known as the “chef of kings and the king of chefs.” He was the principal originator of the simplified but refined style of cooking known as classical cuisine, the high art of French cooking.
		Careme had nothing but praise for the for Bailly, who allowed him to study in the Cabinet des Gravures, where he taught himself to read and draw.
		Careme was extremely proud of his unique art, he was sensitive to decoration and elegance.
	www.xanga.com /Ender_216 (1388 words)

	Signature of Marie Antoine Careme from "Le Maitre D'Hotel Francais", Published in 1822 Giclee Print by Marie Antoine ...
		Signature of Marie Antoine Careme from "Le Maitre D'Hotel Francais", Published in 1822 Giclee Print by Marie Antoine Careme at AllPosters.com
		Signature of Marie Antoine Careme from "Le Maitre D'Hotel Francais", Published in 1822 by Marie Antoine Careme
		Signature of Marie Antoine Careme from "Le Maitre D'Hotel Francais", Published in 1822
	www.allposters.com /-sp/Signature-of-Marie-Antoine-Careme-from-Le-Maitre-D-Hotel-Francais-Published-in-1822-Posters_i1589220_.htm (170 words)

	Bambooweb: Antoine Careme
		Marie Antoine (Antonin) Careme (June 8, 1784 - January 12, 1833), 'chef of kings and king of chefs,' author and the first celebrity chef, invented the simplified but refined cooking that became known as 'haute cuisine,' the high art of French cuisine.
		Careme was chef de cuisine to the duc de Talleyrand-Perigourd, and their new refined style of eating, using fresh herbs and vegetables and simplified sauces with fewer ingredients, made Talleyrand's table famous during the negotiations that followed the fall of Napoleon, at the Congress of Vienna.
		In 1804 Careme was set a test by Talleyrand: to create a whole year?s worth of menus, without repetition, and using only seasonal produce.
	www.bambooweb.com /articles/a/n/Antoine_Careme.html (321 words)

	CarEme Marie Antoine: Free Encyclopedia Articles at Questia.com Online Library
		BARYE, ANTOINE LOUIS 1796-1875, animal sculptor and...then painting with the romanticist Baron Antoine Gros 1771-1835.
		La Careme De la Careme: Andy Lynes Experiences a Colourful and Tasty Vocation Lesson in the History of the Regency Period
		...Andy Lynes Parisian Chef Marie-Antoine Careme (1784-1833) was the ultimate celebrity...marriage of Napoleon Bonaparte to Marie Louise in 1810, and for seven months...the bicentennial celebration of Caremes birth at the Royal Pavilion in...
	www.questia.com /library/encyclopedia/careme-marie-antoine.jsp?l=C&p=2 (754 words)

	Chef's Toque Culinaire - Kitchen Management - Culinary History (Site not responding. Last check: 2007-10-06)
		Antoine looked at his father with surprise and tried to understand what his father was really trying to say.
		Antoine loved the grey-haired and happy Gargotier, even though he was a very strict chef in the kitchen, a style of discipline and hard work, which was new to him.
		Antoine stayed for 6 years with his foster father and at the age of 15 years, in the year 1798, he started an apprenticeship at the Confiserie de Bailly.
	www.chefstoqueculinaire.net /modules/AMS/index.php?storytopic=11 (2300 words)

	Careme - Search Results - MSN Encarta
		Carême, Marie Antoine (1784-1833), French master chef and writer on cookery.
		He rose from tavern apprentice to pastry cook in an elegant patisserie...
		Escoffier, (Georges) Auguste (1846-1935), French chef, and master of the haute cuisine style of French cookery originated by Marie Antoine Carême...
	encarta.msn.com /Careme.html (69 words)

	Carême, Marie Antoine: Encyclopedia of Food & Culture
		Carême, Marie Antoine: Encyclopedia of Food & Culture
		Marie Antoine Carême was born into a working class family in Paris in 1784.
		Simply highlight the word and press SHIFT + D for a definition.
	history.enotes.com /food-encyclopedia/careme-marie-antoine (188 words)

	AllRefer.com - Marie Antoine CarEme (Food And Cooking, Biography) - Encyclopedia
		AllRefer.com - Marie Antoine CarEme (Food And Cooking, Biography) - Encyclopedia
		Marie Antoine CarEme[mArE´ ANtwAn´ kArem´] Pronunciation Key, 1784–1833, celebrated French cook and gastronomist.
		More articles from AllRefer Reference on Marie Antoine Careme
	reference.allrefer.com /encyclopedia/C/Careme-M.html (159 words)

	Herself's Recipes
		The traditional recipe for Strawberries Romanoff calls for the berries to be sliced and soaked in orange liquor, then put over ice cream, and topped with cream sauce.
		It was probably invented by the French pastry chef Marie Antoine Careme for Russian Tsar Nicholas I. Posted by herself 0 comments
		It is something one of the local restaurants serves up.
	herselfsrecipes.com (323 words)

	Linda's Culinary and Food Dictionary and Glossary - C
		History: It is said to have been invented by the French chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander.
		It’s grilled, then served as a layered dish -first a slice of baked ham, then the brown Rochambeau sauce (chicken stock and brown sugar), then the chicken is covered with a Béarnaise sauce.
		Antoine’s restaurant in New Orleans, Louisiana is famous for this chicken dish.
	www.whatscookingamerica.net /Glossary/C.htm (14886 words)

	Food Management Links
		Related Topics: Careme, M. (Marie Antonin), 1784-1833, Cooks -- France
		This artist, writer, and extraordinarily gifted chef, one of the great innovators of the kitchen, led French gastronomy into the nineteenth century and made the French culinary art sovereign throughout Europe"
		He says, "I served it for the first time at Boulogne, near Paris, in the household of Monsieur le Baron de Rothschild, the very day that
	www.suite101.com /links.cfm/food_beverage_management (1939 words)

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