‘Carême’: The Chef Turned Spy Behind the Apple TV+ Series

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Carême, an Apple TV+ historical drama, claims to narrate the adventures of the main character, the renowned French chef who doubled as an international spy – Marie-Antoine Carême, also recognized as Antonin Carême. The series delves into his life and profession while weaving elements of romance, espionage, and politics into a clever narrative set against the backdrop of Napoleonic Europe.

Benjamin Voisin stars as Antonin Carême in an eight-part French series, titled “Carême“. The series is inspired by the book “Cooking for Kings: The Life of Antonin Carême“, penned by Ian Kelly, one of its creators. It artfully combines truth and fiction, delving into the life events of Carême while also presenting characters like Charles-Maurice de Talleyrand-Perigord (portrayed by Jeremie Renier), a prominent French diplomat, to enrich the narrative.

Though Carême may not have been proven to be a spy, the truth about his life is just as intriguing as the character portrayed in films.

Antonin Carême Became One of the Most In-Demand Chefs of the 19th Century

Growing up in a humble Parisian household in the late 1700s, Marie-Antoine Carême embarked on his culinary career at a relatively tender age. As the director Martin Bourboulon points out, this could be intriguing for viewers: “A young individual from a disadvantaged background, through his talents and knowledge, managed to catch the attention of those in power and utilized his abilities to serve the influential figures of his time, specifically the politicians during Napoleon’s rule. I believe that’s an engaging narrative arc.

Carême honed his cooking abilities during his time as an apprentice to the renowned pastry chef Monsieur Sylvain Bailly in Paris, where he was taught to read and write. Furthermore, he delved into art and architecture, incorporating these disciplines into his exquisite pastries.

In Carême’s words,

When I turned seventeen, M. Bailey hired me as his top pastry chef. This exceptional mentor showed great enthusiasm for my talents and provided countless chances for growth… In serving M. Bailey, both my time and energy were dedicated, and his generosity deserved my best efforts. Under him, I evolved into an inventor… With his guidance, I mastered all aspects of the craft and created numerous distinctive and original dishes.

Carême stood out by crafting intricate designs using pastries, marzipan, and sugar. He showcased these masterpieces in his bakery window, captivating pedestrians with miniature replicas of various architectural wonders from Greece, Italy, and other parts of the world. Talleyrand-Périgord, a prominent French statesman who held significant sway in France despite frequent ups and downs in favor with Napoleon Bonaparte, took notice of Carême. It was under Talleyrand’s influence that Carême came into contact with other influential figures on the European stage.

Carême Opened His Own Shop in 1803

By 1803, Carême had earned sufficient recognition to establish a shop in the fashionable shopping area of Paris, on Rue de la Paix. His expertise extended beyond exquisite pastries, as he also perfected his culinary skills. He excelled particularly in saucing, and is famously known for creating the fundamental sauces: espagnole, velouté, allemande, and béchamel. These sauces served as the basis for the smaller sauces employed in preparing meats and various dishes.

Beyond merely preparing meals, Carême was a multifaceted figure in the culinary world. Not only did he pen numerous works on pastry, cake decoration, and confectionery, but he also offered guidance on menu planning and recipes. Moreover, he ventured into fashion design, creating chef attire that balanced practicality with elegance.

In both the kitchen and dining room, Carême was all-encompassing in his methods. His impact on the culinary scene was far-reaching, according to scholar Paul Freedman.

He played a significant role in setting up a system for managing kitchen operations… Moreover, he outlined the dishes and the variety of sauces, what would complement various foods, the standard garnishes, and the style of multi-course dining that became synonymous with haute cuisine. It was also under his guidance that the intricate centerpiece made from sculpted food first appeared. Carême, who originally specialized in confectionery and sugar sculpting, is the one to thank for this unique practice.

Carême Became an International Celebrity and Served the Wealthiest Households in Europe

Antonin Carême prepared meals for the likes of Talleyrand, Napoleon, and other French high society. He also catered to Tsar Alexander I of Russia and King George IV of England. One particularly memorable feast occurred at the Brighton Pavilion in 1817, where he presented an impressive array of 120 dishes, each meticulously prepared and tailored for the esteemed guests.

During the early 1800s, the renowned culinary master voyaged extensively across Europe, eventually returning to France in the year 1821. Carême, who served as a chef for the richest man in France, James Rothschild, continued his work until around 1830 when he retired. Throughout his career, Carême never ceased inventing new dishes and exploring culinary possibilities. One of his most famous creations, the “Rothschild Soufflé,” was born while he was employed within that household and featured an elaborate gold-leaf adornment. This dessert, a sweet, frozen soufflé, is still renowned today.

Beyond exerting a profound impact on food preparation, culinary arts, and dining experiences, Carême can also be seen as one of the last representatives in his field. Once more, this is Paul Freeman’s perspective.

In his time, he resided during the era when high-class patrons were sought by chefs and the royal courts. Unlike today’s chefs, he neither operated a restaurant nor catered to common folk. Instead, his vast collection of cookbooks was intended for fellow chefs rather than amateurs, thus marking him as a bridge figure between traditional chefs and the modern celebrity chef, who gain fame through media exposure, TV appearances, or their unique personalities, often in running a restaurant.

Director Martin Bourboulon admitted that the show deviates from strict historical accuracy, but he emphasized there’s neither anachronism nor parody involved. While it’s uncertain if Carême was a spy, his influence in politics and diplomacy during the early 19th century was considerable. His meals often hosted the world’s most powerful figures, providing a setting for discussions and negotiations that extended beyond the table and touched lives far beyond where those meals were consumed.

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2025-05-06 03:03