He removed the presence of fish and meat on the same plate. In his book "L'Art de la Cuisine Française", he changed the old-style garnishes such as cockscombs and offal, instead using meat to garnish meat, and fish to garnish fish. He was a modernizer, calling Roman cookery "essentially barbaric." He classified French sauces into the four groups which they remain known as today. Careme created the art of "cold food" that aimed to preserve as much taste as it had when cooked, he was a big supporter of cold buffets.
His many books include topics such as the history of French cooking, menus, recipes and directions on how to run a kitchen. Carême had very precise kitchen standards, even down to what people wore when working in them. It was he who instituted the double-breasted kitchen jackets still worn today, and headgear: tall hats (toque with folded pleats) for chefs and caps for cooks. Both jackets and caps had to be in white. Carême thought white more appropriate for kitchen uniforms, as it would indicate cleanliness.
By Hollie Bligh
The Michelin Guide France comes out on the 2nd February, currently holding 27 three stars it's anyone's guess if they are to make this 28.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
