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Antoine Carème was born in Paris in 1784, one of 25 children, he must have been an exceptionally astute child for coming from a large poor family, he was abandoned on the streets of Paris by his parents at the height of the French Revolution, when he was ten.
He kept himself working as a kitchen boy in a cheap Paris chop-house for room and board. In 1798 he was apprenticed to the famous ‘patisserie’ Sylvain Bailly whose shop was near the Palais-Royal, which became a very fashionable district after the Revolution.
Recognising his talent Bailly encouraged him to study and featured his elaborate dessert confections in his shop window. At the end of his apprenticeship, by which time his fame as a chef and in particular as a patisserie had grown, he opened his own shop in Paris, and thereafter began to work for very significant and aristocratic clients, amongst which were the Tsar of Russia, and the Prince Regent.
He died in Paris at the age of 48, having made a considerable impact on the ‘haute cuisine’ of most European countries.
Antoine Careme’s “Oeuf’s Froid au Careme” reproduced in 1:12th scale.
This dish is poached artichoke hearts with smoked salmon mayonnaise, topped with a poached egg and garnished with smoked salmon
