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{{Short description|French chef and pâtissier}} |
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{{Use dmy dates|date=October 2020}} |
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{{Infobox person |
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| name = Jules Gouffé |
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| image = Jules_Gouffé.jpg |
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| caption = Jules Gouffé |
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| birth_name = |
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| birth_date = 1807 |
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| birth_place = [[Paris]], France |
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| death_date = 28 February 1877 |
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| death_place = [[Neuilly-sur-Seine]], France |
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| nationality = French |
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| known_for = ''L'apôtre de la cuisine décorative'' |
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| occupation = Chef |
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| notable works = ''Le Livre de Cuisine'', ''Le Livre de Pâtisserie'', |
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[[Image:Gouffe-Poularde a la Godard.jpg|thumb|''Poularde à la Godard'', color plate from ''Livre de cuisine'']] |
[[Image:Gouffe-Poularde a la Godard.jpg|thumb|''Poularde à la Godard'', color plate from ''Livre de cuisine'']] |
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[[Image:Het boek der banketbakkerij Rotterdam.jpg|thumb|Pastries based on Gouffé's recipes]] |
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'''Jules Gouffé''' (Paris 1807 – [[Neuilly-sur-Seine]] 1877) was a renowned French [[chef]] and [[pâtissier]]. He was nicknamed {{fr}}:''l'apôtre de la cuisine décorative'' (Decorative cooking's apostle). |
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'''Jules Gouffé''' (1807 – 28 February 1877) was a French [[chef]] and [[pâtissier]]. He was nicknamed ''l'apôtre de la cuisine décorative'' ({{lang-fr|The apostle of decorative cuisine}}).<ref>{{cite web|url=http://www.editionsduchene.fr/auteurs/jules-gouffe|title=Jules Gouffé's biography|publisher=Editions du chêne}}</ref> |
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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 |
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| ⚫ | 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]]<ref>{{cite web|url=http://www.editionsduchene.fr/livre/jules-gouffe-le-livre-de-cuisine-3420866.html|title=Livre de cuisine summary|publisher=Editions du chêne}}</ref> and [[molecular gastronomy]] researchers, such as [[Hervé This]],<ref>[http://www.societechimiquedefrance.fr/IMG/pdf/CPTRDU36.pdf ''Compte rendu du Séminaire N° 36 de Gastronomie moléculaire'', 15 avril 2004], [https://books.google.com/books?id=ngngB87WwRwC Cours de gastronomie moléculaire n°2'', décembre 2006.]</ref> his legacy is still vibrant among cooks of today. |
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==Biography== |
==Biography== |
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His learning began under his father |
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|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. |
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His first job was during the ball held in 1823 by the city of Paris in honor of the [[Louis Antoine, Duke of Angoulême|Duc d'Angoulême]] to celebrate the [[Trienio Liberal|Spanish Expedition]] which 7000 guests attended. |
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In 1840 he opened a shop [[rue du Faubourg Saint-Honoré]] which |
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| ⚫ | In 1840 he opened a shopat [[rue du Faubourg Saint-Honoré]] which soon gained fame. He sold the shop in 1855 and then became inactive.<ref>Henriette Parienté, Geneviève de Ternant, "La fabuleuse histoire de la cuisine française", Editions O.D.I.L., 1981</ref> |
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In 1867 he accepted an offer from [[Alexandre Dumas]] and the |
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de recherche,n°13|publisher=IFM Paris}}</ref><ref>Jean Vitaux, « Le Baron Brisse : un journaliste gargantuesque », [[Canal Académie]], 3 février 2013</ref>. While he held this position he began writing books that would ensure him renown and posterity. Most of his works have been translated into English by his brother, [[Alphonse Gouffé]], Head Pastry Cook to [[Victoria of the United Kingdom|Queen Victoria]]. |
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| ⚫ | In 1867 he accepted an offer from [[Alexandre Dumas]] and the {{ill|Baron Brisse|fr}} to become ''[[chef|chef de bouche]]'' of the [[Jockey-Club de Paris]].<ref>{{cite web|url=http://www.ifm-paris.com/fr/ifm/mode-luxe-design/recherche/revue-mode-de-recherche/download/105/485/74.html|title=Mode de recherche,n°13|publisher=IFM Paris}}</ref><ref>Jean Vitaux, "Le Baron Brisse : un journaliste gargantuesque", [[Canal Académie]], 3 février 2013</ref> 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 [[Victoria of the United Kingdom|Queen Victoria]]. |
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==Works== |
==Works== |
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*''Le Livre de Cuisine |
*''Le Livre de Cuisine: comprenant la cuisine de ménage et la grande cuisine avec 25 planches imprimées en chromolithographie et 161 gravures sur bois dessinées d'après nature par E. Ronjat'', Paris, Librairie Hachette (1867) [http://gallica.bnf.fr/ark:/12148/bpt6k1080414 Read on line {{in lang|fr}}] |
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:(''The Royal Cookery Book'') |
:(''The Royal Cookery Book'') |
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*''Le Livre de Pâtisserie |
*''Le Livre de Pâtisserie: Ouvrage contenant 10 planches chromolithographiques et 137 gravures sur bois d'après les peintures à l'huile et les dessins de E. Ronjat'', Paris, Librairie Hachette (1873) [http://gallica.bnf.fr/ark:/12148/bpt6k107860n Read on line {{in lang|fr}}] |
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:(''The Royal Book of Pastry and Confectionery'') |
:(''The Royal Book of Pastry and Confectionery'') |
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*''Recettes pour préparer et conserver les Viandes et les Poissons salés et fumés, les terrines, les galantines, les légumes, les fruits, les confitures, les liqueurs de famille, les sirops, les petits fours, etc.'', Paris, Librairie Hachette (1869) (''Le Livre des conserves'') |
*''Recettes pour préparer et conserver les Viandes et les Poissons salés et fumés, les terrines, les galantines, les légumes, les fruits, les confitures, les liqueurs de famille, les sirops, les petits fours, etc.'', Paris, Librairie Hachette (1869) (''Le Livre des conserves'') |
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==References== |
==References== |
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{{Reflist |
{{Reflist}} |
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==External links== |
==External links== |
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* |
* [http://gallica.bnf.fr/ark:/12148/bpt6k1080414 ''Le livre de cuisine''] |
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* |
* [http://gallica.bnf.fr/ark:/12148/bpt6k107860n ''Le livre de pâtisserie'' ] |
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{{Persondata <!-- Metadata: see [[Wikipedia:Persondata]]. --> |
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| NAME = Gouffe, Jules |
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| ALTERNATIVE NAMES = |
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| SHORT DESCRIPTION = |
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| PLACE OF BIRTH = |
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| DATE OF DEATH = 1877 |
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| PLACE OF DEATH = |
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{{DEFAULTSORT:Gouffe, Jules}} |
{{DEFAULTSORT:Gouffe, Jules}} |
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[[Category:French chefs]] |
[[Category:French chefs]] |
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Jules Gouffé
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|---|---|
Jules Gouffé
| |
| Born | 1807
Paris, France
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| Died | 28 February 1877
Neuilly-sur-Seine, France
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| Nationality | French |
| Occupation | Chef |
| Known for | L'apôtre de la cuisine décorative |
| Notable work | Le Livre de Cuisine, Le Livre de Pâtisserie, |
Jules Gouffé (1807 – 28 February 1877) was a French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative (French: The apostle of decorative cuisine).[1]
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.
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 at 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.
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