Adolphe Dugléré [adɔlf dyɡleʁe] (3 June 1805 in Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême. Dugléré was a...
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invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. List of beef dishes Food portal...
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created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris...
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Albufera (Albufera Pullet) is a chicken dish attributed to French chef Adolphe Dugléré which was named in honour of the Duke of Albufera. It consists of poached...
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Pommes Anna, was created and named by French chef Adolphe Dugléré for Anna Deslions, who frequented Dugléré's Café Anglais (Paris). Granström, Alvar, Kvinnor...
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served over eight hours. The Three Emperors Dinner was prepared by chef Adolphe Dugléré at the request of King William I of Prussia who frequented the cafe...
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reputation for roasted and grilled meats. It was after the arrival of chef Adolphe Dugléré that the Café Anglais achieved its highest gastronomic reputation....
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Dubois, author of numerous works on food and creator of Veal Orloff Adolphe Dugléré, head chef of Café Anglais Auguste Escoffier Fannie Farmer, author...
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created and named by French chef Adolphe Dugléré for the 19th-century courtesan/actress Anna Deslions, who frequented Dugléré's Café Anglais (Paris). "Potatoes...
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Boulud Michel Bras Pascal Caffet Marie-Antoine Carême Alain Ducasse Adolphe Dugléré Auguste Escoffier Pierre Gagnaire Michel Guérard Victor Hirtzler Marc...
51 KB (5,311 words) - 19:56, 11 July 2024