Adolphe Dugléré
Adolphe Dugléré (born Bordeaux, June 3, 1805 - died Paris April 4, 1884) was a French chef and a pupil of Carême.
| Born | June 3, 1805 Bordeaux |
|---|---|
| Died | April 4, 1884 (aged 78) Paris |
| Cooking style | French |
| Education | Carême |
Current restaurant(s)
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Previous restaurant(s)
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Les Frères Provençaux
Dugléré was a chef de cuisine to the Rothschild family until 1848,[1] and was manager at the restaurant Les Frères Provençaux at the Palais-Royal from 1848 to 1866 which was owned by three men from Provence named Barthélémy, Maneille and Simonas (who were, in reality, not brothers).[2]
Café Anglais
In 1866 he became the head chef of the which was the most famous Paris restaurant of the 19th century and where he is believed to have created the dish Pommes Anna.
Dinner of the Three Emperors
It was at the Café Anglais in 1867 that Dugléré served a famous meal that became known as the Dîner des trois empereurs, (English: Dinner of the Three Emperors) for Tsar Alexander II of Russia, his son the tsarevitch (who later became Tsar Alexander III) and King William I of Prussia, as well as Prince Otto von Bismarck who were in Paris for L'Exposition Universelle. The table service used for this meal is on display to this day at the oldest existing restaurant in Paris, La Tour d'Argent which is owned by the descendants of Claudius Burdel, the last owner of Café Anglais which was demolished in 1913.
The evening of 7 June 1867 is reputed to have been the most magnificent ever to have occurred in any restaurant in the world. The three emperors and Prince Bismarck had requested of Dugléré a meal that would live in their memories and the maître de cave, Claudius Burdel, was instructed to accompany the dishes with the greatest wines in the world.
Dishes
The most famous dish attributed to Dugléré is almost certainly Pommes Anna. Other dishes created by Dugléré include Potage Germiny, a sorrel soup created for the Count of Germiny, governor of the Bank of France, Poularde Albufera, dedicated to Maréchal Suchet, Duke of Albufera, Soufflé à l'anglaise,[Note 1] Sole Dugléré[2] and Culotte de bœuf Salomon, (dedicated to Salomon de Rothschild) [3] and Barbue à la Dugléré (brill in tomato and parsley sauce).[4]
He is also credited with inventing Tournedos Rossini, but this dish has also been credited to both Escoffier as well as Carême (although not the title itself). It was composer Gioachino Rossini who dubbed Dugléré Le Mozart de la cuisine (The Mozart of the Kitchen). It was a title he used on the menu for the Dinner of the Three Emperors.
References
- ↑ *Encyclopedia Britannica online
- ↑ 2.0 2.1 "Lycée Bazeilles des Métiers de l'Hôtellerie, de la Restauration et du Tourisme". Archived from the original on 2011-07-20. Retrieved 2011-02-22.
- ↑ Le Guide des connaisseurs be
- ↑ Mrs De Salis (1898) The Housewife's Referee, Hutchinson & Co., digitized by Google
Notes
- ↑ In response to an inquiry, Restaurant de la Tour d'Argent, the current trustees of Dugleré's papers, replied that he left no record of the ingredients in this dish.