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👨🍳 At the end of the 19th century, while Baron Haussmann was transforming Paris and Offenbach was turning music upside down, one man embodied this wave of innovation in the kitchen: Jules Gouffé. Trained as a pastry chef, he was spotted by the great Carême when making "pièces montées" with his father. Napoleon III's food officer, then head of the kitchens of the very chic Jockey Club, he distinguished himself by his pedagogy: he was the first to indicate in his recipes the technical gestures, the precise quantities and the cooking times. We owe him the "blanquette de veau" or the boiled egg. His cookbook is the first culinary work to include color illustrations delighting for the eyes and the taste buds. He was passionate about dressage and the presentation of even the smallest carp by him was worthy of a Rome Prize. He has never been forgotten by the great chefs and Bernard Loiseau or Thierry Marx for instance have never failed to underline their admiration for Gouffé 🤩
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
