|
gptkbp:instance_of
|
gptkb:Chef
|
|
gptkbp:associated_with
|
gptkb:Charles_Maurice_de_Talleyrand
gptkb:King_George_IV
gptkb:Napoleon_Bonaparte
gptkb:Duke_of_Wellington
|
|
gptkbp:birth_place
|
gptkb:Paris
|
|
gptkbp:birth_year
|
1784
|
|
gptkbp:born
|
1784
|
|
gptkbp:contribution
|
culinary education
culinary techniques
culinary literature
culinary presentation
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:death_place
|
gptkb:Paris
|
|
gptkbp:death_year
|
1833
|
|
gptkbp:died
|
1833
|
|
gptkbp:famous_dish
|
gptkb:soup
gptkb:tarte_Tatin
gptkb:cuisine
soufflé
vol-au-vent
croquembouche
bûche de Noël
|
|
gptkbp:famous_for
|
cooking techniques
pastries
sauces
elaborate presentations
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Marie-Antoine Carême
|
|
gptkbp:influence
|
culinary competitions
fine dining
gourmet food
food presentation
food styling
catering industry
restaurant culture
modern French cooking
|
|
gptkbp:influenced
|
culinary arts
modern French cuisine
|
|
gptkbp:influenced_by
|
gptkb:Georges_Auguste_Escoffier
|
|
gptkbp:inspiration
|
food critics
culinary professionals
future chefs
food writers
culinary historians
|
|
gptkbp:known_for
|
gptkb:cuisine
|
|
gptkbp:legacy
|
culinary traditions
French culinary schools
influence on chefs
influence on gastronomy
|
|
gptkbp:local_cuisine
|
gptkb:cuisine
|
|
gptkbp:mentor
|
gptkb:Sylvain_Bailly
|
|
gptkbp:nationality
|
gptkb:French
|
|
gptkbp:notable_work
|
gptkb:Le_Pâtissier_Royal_Parisien
gptkb:L'_Art_de_la_Cuisine_Française
|
|
gptkbp:occupation
|
culinary artist
|
|
gptkbp:profession
|
gptkb:Chef
|
|
gptkbp:style
|
haute cuisine
|
|
gptkbp:bfsParent
|
gptkb:Carême
|
|
gptkbp:bfsLayer
|
5
|