Marie-Antoine Carême
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Marie-Antoine Carême, also known as Antonin Carême, was a French chef and author who specialised in grande cuisine for the elite society.
"Promenade de la galerie du Palais-Royal", 1798
"Pavillon athénien" from Carême's Le Pâtissier pittoresque, 1815
Mille-feuille
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A mille-feuille, also known as Napoleon in Russia and other post-Soviet states, as well as in North America, vanilla slice and custard slice in the United Kingdom, as well as Australia and New Zealand
Marie-Antoine Carême
…pastry. He gained outstanding skill at this, and later put it to use in two confections with which he became particularly associated: the vol-au-vent and mille-feuille. One of Bailly's most celebrated offerings was gâteau de plomb; Carême suggested how to make it lighter, and invented decorations with which to top it…
A portion of a French mille-feuille
Homemade mille-feuille with fresh strawberries
A mille-feuille pastry with comb icing
A mille-feuille pastry (Japan)