Prosper Montagné

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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.

Chef person that directs preparation of meals

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 art of preparing food for consumption with the use of heat

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 segment of the hospitality industry, which is concerned with the preparation of meals and the serving of paying guests in restaurants

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 Prefecture and commune in Occitanie, France

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 Prefecture and commune in Occitanie, France

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 Commune in Occitanie, France

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 Comune in Liguria, Italy

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 Quarter and ward of Monaco

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.

<i>Larousse Gastronomique</i> book by Prosper Montagné

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 :

After Carême, the two men who probably had the greatest impact on French gastronomy and that of the world at large were Prosper Montagné and Georges-Auguste Escoffier. Montagné was one of the great French chefs of all time, and he achieved a secure place in gastronomic history by creating Larousse Gastronomique (1938), the basic encyclopaedia of French gastronomy. As a young man..., he came to the conclusion that all pièces montées, as well as superfluous garnitures and decorations, should be discarded.

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.

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