Posted by Tiffany Wang on June 5th, 2013
Join Micah Wexler for his second stint at The Residency at UMAMIcatessen in DTLA now through August. Celebrate the contributions of past iconic culinary figures and their contributions to the culinary arts of today with this rotating series. This Thursday June 6th, pay homage to Marie Antoine Careme with Chef Wexler’s one time tribute menu. Please call for reservations and seatings. 852 S. Broadway, Los Angeles, CA 90014
Marie Antoine Careme (1974-1833) – One of the most influential chefs to ever live, Careme’s genius was the spirit behind the movement of Grand Cuisine. Careme first made his name as a pastry chef in Paris. He is credited with inventing the first recipes for meringue, nougat, and croquantes. His pastry architectural pieces were the first of their kind in France, and he became the chef to France’s most elite politicians and members of high society. Careme became equally known for his influence in savory food as well. He invented numerous French sauces, and was the first to categorize all sauces as derivatives of the four French “Mother Sauces.” He died at age 48 in Paris from inhaling too many fumes from the coals which he used to cook.