Antonin Carême was known as the ‘chef of kings and the king of chefs’. His patrons and employers included Talleyrand, Napoleon, the Prince Regent, Tsar Alexander and the then richest man in France, James Rothschild. He popularised the tall ‘toque’ hat worn by chefs; he either invented or perfected culinary classics including the vol-au-vent, the profiterole and the mille-feuille, as well as sauces including velouté and béchamel.
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