Dugléré was a chef de cuisine to the Rothschild family until 1848,[1] and was manager at the restaurant Les Trois 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 Café Anglais (founded 1802), which became the most famous Paris restaurant of the 19th century and where he is believed to have created the dish Pommes Anna.
It was here in 1867 that Dugléré served a famous meal that became known as the Dîner des trois empereurs, ('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, Tour d'Argent which is owned by the descendants of Claudius Burdet, the last owner of Café Anglais which was demolished in 1913.
Dishes
Pommes Anna
Tournedos Rossini
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 Charles Lebègue, Comte de 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). Legend has it that on one occasion Rossini was in the restaurant and asked that Dugléré prepare his filet at his table in a chafing dish. Dugléré made some excuse and Rossini is reported to have said, "Eh bien, faites-le tourné de l'autre coté, tournez-moi le dos!" ("Alright, do it somewhere else. Turn your back on me!")[5] However, the OED gives a number of different claims for the origin of the term tournedos.
Métier
He was described as a taciturn and serious person who demanded ingredients of the highest quality and abhorred drunkenness and smoking. He forbade his employees to smoke even outside of the workplace. Neither were customers allowed to smoke until dinner was over, at which time the maître d'hôtel went from table to table lighting cigars.[3] He was a cultivated man and Alexandre Dumas consulted him several times for his Le Grand Dictionnaire de cuisine (1871).
Little more is known about him because he left no publications but he did leave some notebooks which are on permanent loan to the National Library in Paris.[6] On his death in 1884, the French press was unanimous in eulogizing him.[7]
Recipes and garnishes
Sole à la Dugléré consists of fish poached in stock fish fumet with white wine on a bed of tomates concassées, minced onion and shallots and chopped parsley. It is served with a beurre blanc consisting of the cooking liquid mounted with butter.
À la Dugléré indicates a garnish of shallots, onions and tomatoes.[8]
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.
^*Chef Simon, La Cuisine dans tout ses étasts. 17 June 2008 at the Wayback Machine
^Randal W. Oulton. . Practically Edible. Archived from the original on 28 September 2010. Retrieved 27 April 2011.
February 05, 2023
adolphe, dugléré, adɔlf, dyɡleʁe, june, 1805, bordeaux, april, 1884, paris, french, chef, pupil, marie, antoine, carême, born, 1805, june, 1805bordeauxdied4, april, 1884, 1884, aged, parisculinary, careerprevious, restaurant, café, anglais, contents, frères, p. Adolphe Duglere adɔlf dyɡleʁe 3 June 1805 in Bordeaux 4 April 1884 in Paris was a French chef and a pupil of Marie Antoine Careme Adolphe DuglereBorn 1805 06 03 3 June 1805BordeauxDied4 April 1884 1884 04 04 aged 78 ParisCulinary careerPrevious restaurant s Cafe Anglais Contents 1 Les Freres Provencaux 2 Cafe Anglais 2 1 Dinner of the Three Emperors 3 Dishes 4 Metier 5 Recipes and garnishes 6 Notes 7 ReferencesLes Freres Provencaux EditDuglere was a chef de cuisine to the Rothschild family until 1848 1 and was manager at the restaurant Les Trois Freres Provencaux at the Palais Royal from 1848 to 1866 which was owned by three men from Provence named Barthelemy Maneille and Simonas who were in reality not brothers 2 Cafe Anglais EditIn 1866 he became the head chef of the Cafe Anglais founded 1802 which became the most famous Paris restaurant of the 19th century and where he is believed to have created the dish Pommes Anna Main article Cafe Anglais Paris Dinner of the Three Emperors Edit Main article Three Emperors Dinner La Tour d Argent It was here in 1867 that Duglere served a famous meal that became known as the Diner des trois empereurs 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 Tour d Argent which is owned by the descendants of Claudius Burdet the last owner of Cafe Anglais which was demolished in 1913 Dishes Edit Pommes Anna Tournedos Rossini The most famous dish attributed to Duglere is almost certainly Pommes Anna Other dishes created by Duglere include Potage Germiny a sorrel soup created for Charles Lebegue Comte de Germiny governor of the Bank of France Poularde Albufera dedicated to Marechal Suchet Duke of Albufera Souffle a l anglaise Note 1 Sole Duglere 2 and Culotte de bœuf Salomon dedicated to Salomon de Rothschild 3 and Barbue a la Duglere 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 Careme although not the title itself It was composer Gioachino Rossini who dubbed Duglere Le Mozart de la cuisine The Mozart of the Kitchen Legend has it that on one occasion Rossini was in the restaurant and asked that Duglere prepare his filet at his table in a chafing dish Duglere made some excuse and Rossini is reported to have said Eh bien faites le tourne de l autre cote tournez moi le dos Alright do it somewhere else Turn your back on me 5 However the OED gives a number of different claims for the origin of the term tournedos Metier EditHe was described as a taciturn and serious person who demanded ingredients of the highest quality and abhorred drunkenness and smoking He forbade his employees to smoke even outside of the workplace Neither were customers allowed to smoke until dinner was over at which time the maitre d hotel went from table to table lighting cigars 3 He was a cultivated man and Alexandre Dumas consulted him several times for his Le Grand Dictionnaire de cuisine 1871 Little more is known about him because he left no publications but he did leave some notebooks which are on permanent loan to the National Library in Paris 6 On his death in 1884 the French press was unanimous in eulogizing him 7 Recipes and garnishes EditSole a la Duglere consists of fish poached in stock fish fumet with white wine on a bed of tomates concassees minced onion and shallots and chopped parsley It is served with a beurre blanc consisting of the cooking liquid mounted with butter A la Duglere indicates a garnish of shallots onions and tomatoes 8 Notes Edit In response to an inquiry Restaurant de la Tour d Argent the current trustees of Duglere s papers replied that he left no record of the ingredients in this dish References Edit Encyclopaedia Britannica online a b Lycee Bazeilles des Metiers de l Hotellerie de la Restauration et du Tourisme in French Xxi ac reims fr Archived from the original on 20 July 2011 Retrieved 27 April 2011 a b Le Guide des connaisseurs be Le Guide des connaisseurs be 24 March 2008 Archived from the original on 22 May 2011 Retrieved 27 April 2011 Mrs De Salis 1898 The Housewife s Referee Hutchinson amp Co digitized by Google Jaime Ariansen Cespedes Adolphe Duglere El Mozart de la cocina Daniel Rogov Chef Simon La Cuisine dans tout ses etasts Archived 17 June 2008 at the Wayback Machine Randal W Oulton Practically Edible Practically Edible Archived from the original on 28 September 2010 Retrieved 27 April 2011 Retrieved from https en wikipedia org w index php title Adolphe Duglere amp oldid 1060412546, wikipedia, wiki, book, books, library,
