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Prosper Montagné (pronounced [pʁɔs.pɛʁ mɔ̃taɲe] ) (14 November 1865 – 22 April 1948) was a French chef and author of many books and articles on food, cooking, and gastronomy, notably the Larousse Gastronomique.
A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
Cooking or cookery is the art, technology, science and craft of preparing food for consumption. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Montagné was born in Carcassonne, Aude. Upon leaving the Lycée de Carcassonne, he wished to become an architect, but this proved impossible. His father acquired l'Hotel des Quatre-Saisons in Toulouse, with his son as a chef – the beginning of an illustrious career.
Carcassonne is a French fortified city in the department of Aude, in the region of Occitanie. A prefecture, it has a population of about 50,000.
Toulouse is the capital of the French department of Haute-Garonne and of the region of Occitanie. The city is on the banks of the River Garonne, 150 kilometres from the Mediterranean Sea, 230 km (143 mi) from the Atlantic Ocean and 680 km (420 mi) from Paris. It is the fourth-largest city in France, with 466,297 inhabitants as of January 2014. In France, Toulouse is called the "Pink City".
He apprenticed at the Grand Hôtel of Paris and the Hotel d'Angleterre of Cauterets, then worked at various restaurants in Paris and San Remo, and the Hôtel de Paris of Monte Carlo. In 1900, he returned to Paris and was chef of the Pavillon d'Armenonville, the Pavillon Ledoyen, and finally the Grand Hotel where he stayed for 10 years. Later, he had his own restaurant, the Montagné, and was a consultant to La Reine Pédauque.
Cauterets is a spa town, a ski resort and a commune in the Hautes-Pyrénées department and the region of Occitanie in south-western France.
Sanremo or San Remo is a city and comune on the Mediterranean coast of Liguria, in north-western Italy. Founded in Roman times, it has a population of 57,000, and is known as a tourist destination on the Italian Riviera. It hosts numerous cultural events, such as the Sanremo Music Festival and the Milan–San Remo cycling classic.
Monte Carlo officially refers to an administrative area of the Principality of Monaco, specifically the ward of Monte Carlo/Spélugues, where the Monte Carlo Casino is located. Informally the name also refers to a larger district, the Monte Carlo Quarter, which besides Monte Carlo/Spélugues also includes the wards of La Rousse/Saint Roman, Larvotto/Bas Moulins, and Saint Michel. The permanent population of the ward of Monte Carlo is about 3,500, while that of the quarter is about 15,000. Monaco has four traditional quarters. From west to east they are: Fontvieille, Monaco-Ville, La Condamine, and Monte Carlo.
He wrote many books on cooking, including Le grand livre de cuisine—considered his masterpiece, La grande cuisine illustrée, and Larousse Gastronomique with Prosper Salles; Bonne chère, pas chère, La cuisine diétique, Les délices de la table, Le livres des cuisines militaires, Mon menu, and Le festin occitan. He also contributed to many newspapers and magazines, and was editor in chief of the Revue culinaire.
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse, founded by Pierre Larousse. The books by Prosper Montagné entered Public Domain in most Europe countries in 2019.
The Encyclopædia Britannica writes of him :
He lends his name to the Club Prosper Montagné, a trade association of French food professionals.
Montagné was a Knight of the Légion d'Honneur.
Fines herbes designates an important combination of herbs that forms a mainstay of French cuisine. The canonic fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw in salads.
A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.
Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces.
Joël Robuchon was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more than a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City, with the highest record of a total of 32 Michelin Guide stars among them, the most of any chef in the world.
Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard, or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, when it may be called pièce de bœuf à la bourguignonne.
Maurice Edmond Sailland, better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns. He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive. He was a student of Henri-Paul Pellaprat.
Kilien Stengel, is a French gastronomic author, restaurateur, and cookbook writer. He worked at Gidleigh Park, Nikko Hotels, Georges V Hotel in Paris, and in a lot of restaurants Relais & Châteaux. He was a teacher of Gastronomy at the Académie of Paris and of Orléans-Tours. Actually, Kilien Stengel work now at the European Institute for the History and Culture of Food, in the François Rabelais University. He is captain of a culinary book fair, en directot of a collection book. Usually, he work for Ministère de l'Éducation nationale teacher competition, Meilleur Ouvrier de France award, and Masterchef France. In 2015 his PhD in Information science is supervised by J-J. Boutaud.
Michel Guérard is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur.
Jules Gouffé was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative.
Marc Veyrat is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs. Although he is hardly known in the American culinary scene, he is one of the most famous chefs in the European restaurant scene.
Yannick Alléno is a French chef. He has been awarded three Michelin stars since 2007.
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".
Jean-François Piège is a French chef, two stars at the Guide Michelin.
Antoine Westermann is an acclaimed French chef born in 1949 on the Northeast border of France in the Alsatian town of Wissembourg.
Gilles Pudlowski is a French journalist, writer, literary and gastronomic critic. He writes the blog les Pieds dans le Plat, writes for Saveurs, Cuisine et Vins de France and Les Dernières Nouvelles d'Alsace. He is also the author of the Pudlo guides.