{"id":16346,"date":"2024-02-26T01:59:51","date_gmt":"2024-02-26T06:59:51","guid":{"rendered":"https:\/\/traveling-cook.com\/?p=16346"},"modified":"2024-02-26T15:14:20","modified_gmt":"2024-02-26T20:14:20","slug":"talleyrands-gourmet-food-careme-recipes","status":"publish","type":"post","link":"https:\/\/traveling-cook.com\/talleyrands-gourmet-food-careme-recipes\/","title":{"rendered":"Talleyrand’s Gourmet Food"},"content":{"rendered":"

Talleyrand’s Gourmet Food – Car\u00eame Recipes<\/strong><\/span><\/h2>\n

Charles-Maurice de Talleyrand-P\u00e9rigord,<\/a><\/strong> was an exquisite connoisseur of good food; a person with a discerning palate. <\/span>Bouchet, famous chef has ran his kitchen at the time. <\/span>Antonin Car\u00eame<\/strong>, one of the essential names in the history of Gastronomy, was never a permanent employee of Talleyrand<\/strong>, but considered the prince as the best of his hosts and the most knowledgeable gastronomic of all those he dealt with. <\/span><\/p>\n

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Dining Room at the Castle of Valencay<\/span><\/figcaption><\/figure>\n

On his side, Tayllerand recommended Car\u00eame as his favorite cook, who thus managed to find a place in the most important kitchens of the European nobility. Car\u00eame was in her early 20s and perfected herself working alongside the great chefs of the time. Those whom he considered his masters: Lannes, Richaud, Laguipierre Murat’s cook, and above all, Bouchet, Tayllerand’s cook.<\/strong><\/span><\/p>\n

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What did Maurice de Talleyrand<\/strong> eat at his residences on Rue san Florentin – Paris<\/a>\u00a0 – (Hotel Talleyrand<\/a>) , Chat in Valencay and on his trips outside of France<\/a> (famous for the Vienna congress with his gourmet diplomacy). The photos are ours since a few years ago we had the pleasure of visiting it<\/span><\/p>\n

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Kitchen on the Castle of Valencay<\/span><\/figcaption><\/figure>\n

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Recipes Talleyrand’s Gourmet Food<\/span><\/strong><\/h2>\n

In 1802, Charles-Maurice de Talleyrand-P\u00e9rigord married Catherine Noele Worl\u00e9e<\/strong> (1762-1835) and to celebrate the happy event, he called his favorite cook, the young Marie Antoine Car\u00eame<\/strong>, and designed this dish,<\/span><\/p>\n

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Woodcock with truffles C\u00e2reme style -Talleyrand’s gourmet food<\/figcaption><\/figure>\n

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Woodcock with truffles C\u00e2reme style<\/span><\/strong><\/h2>\n

Ingredients<\/strong> for one person:<\/span><\/p>\n