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Jules Gouffé (1807 – 28 February 1877) was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative (French: The apostle of decorative cuisine).[1]

Jules Gouffé
Jules Gouffé
Born1807
Paris, France
Died28 February 1877
Neuilly-sur-Seine, France
NationalityFrench
OccupationChef
Known forL'apôtre de la cuisine décorative
Notable work
Le Livre de Cuisine, Le Livre de Pâtisserie,
Poularde à la Godard, color plate from Livre de cuisine
Poularde à la Godard, color plate from Livre de cuisine
Pastries based on Gouffé's recipes
Pastries based on Gouffé's recipes

He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as Bernard Loiseau[2] and molecular gastronomy researchers, such as Hervé This,[3] his legacy is still vibrant among cooks of today.


Biography


His learning began under the supervision of his father, who owned a pâtisserie (pastry shop) on Neuve Saint-Merri street, Paris. Gouffé became Antonin Carême's pupil at the age of 16, with whom he remained for seven years. Gouffé relates in his Livre de Pâtisserie that Carême who was passing by, stopped to admire the pièces montées that were on display, congratulating the proprietor and offering to take his son under his protection.

His first job was during the ball held in 1823 by the city of Paris in honor of the Duc d'Angoulême to celebrate the Spanish Expedition which 7000 guests attended.

In 1840 he opened a shop rue du Faubourg Saint-Honoré which soon gained fame. He sold the shop in 1855 and then became inactive.[4]

In 1867 he accepted an offer from Alexandre Dumas and the Baron Brisse [fr] to become chef de bouche of the Jockey-Club de Paris.[5][6] While he held this position he began writing books that ensured his renown. Most of his works were translated into English by his brother, Alphonse Gouffé, Head Pastry Cook to Queen Victoria.


Works


(The Royal Cookery Book)
(The Royal Book of Pastry and Confectionery)
(The Book of Preserves)
(The Book of Soups)

References


  1. "Jules Gouffé's biography". Editions du chêne.
  2. "Livre de cuisine summary". Editions du chêne.
  3. Compte rendu du Séminaire N° 36 de Gastronomie moléculaire, 15 avril 2004, Cours de gastronomie moléculaire n°2, décembre 2006.
  4. Henriette Parienté, Geneviève de Ternant, "La fabuleuse histoire de la cuisine française", Editions O.D.I.L., 1981
  5. "Mode de recherche,n°13". IFM Paris.
  6. Jean Vitaux, "Le Baron Brisse : un journaliste gargantuesque", Canal Académie, 3 février 2013





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