|
gptkbp:instance_of
|
gptkb:Chef
|
|
gptkbp:associated_with
|
gptkb:Napoleon_Bonaparte
gptkb:Duke_of_Wellington
gptkb:George_IV_of_the_United_Kingdom
|
|
gptkbp:birth_date
|
1784-12-08
|
|
gptkbp:contribution
|
culinary arts
|
|
gptkbp:cooking_method
|
gptkb:Inkling
gptkb:cuisine
grilling
frying
sautéing
baking
folding
roasting
braising
steaming
juicing
smoking
stewing
blending
chopping
sous-vide
poaching
garnishing
molecular gastronomy
pickling
slicing
peeling
seeding
zesting
sous-vide cooking
curing
dehydrating
emulsifying
blanching
pressure cooking
basting
straining
fermenting
caramelizing
dicing
mincing
pureeing
whipping
sauce making
sifting
confiting
classical French cooking
|
|
gptkbp:death_date
|
1833-01-12
|
|
gptkbp:famous_dish
|
gptkb:soup
pâté en croûte
croquembouche
|
|
gptkbp:famous_for
|
elaborate presentation of food
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Carême
|
|
gptkbp:influenced
|
gptkb:Escoffier
modern French cuisine
|
|
gptkbp:influenced_by
|
gptkb:Marie-Antoine_Carême
|
|
gptkbp:known_for
|
gptkb:cuisine
|
|
gptkbp:legacy
|
founder of grande cuisine
|
|
gptkbp:nationality
|
gptkb:French
|
|
gptkbp:notable_work
|
gptkb:L'_Art_de_la_Cuisine_Française
gptkb:Le_Cuisinier_Parisien
gptkb:Le_Pâtissier_Royal
|
|
gptkbp:occupation
|
gptkb:Chef
|
|
gptkbp:style
|
haute cuisine
|
|
gptkbp:bfsParent
|
gptkb:House_Tarly
|
|
gptkbp:bfsLayer
|
4
|