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{{Use dmy dates|date=April 2011}} |
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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 recepies]] |
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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).<ref>{{cite web|url=http://www.editionsduchene.fr/auteurs/jules-gouffe|title=Jules Gouffé's biography|publisher=Editions du chêne}}</ref> |
'''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).<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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Jules Gouffé (Paris 1807 – Neuilly-sur-Seine 1877) was a renowned French chef and pâtissier. He was nicknamed Template:Fr:l'apôtre de la cuisine décorative (Decorative cooking's apostle).[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 Pierre Hermé, Bernard Loiseau[2] and molecular gastronomy searchers,[3] his legacy is still vibrant among cooks of today.
His learning began under his father's supervision 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 would remain for seven years. A story tells that Carême, who was passing by, would have stopped to admire the pièces montées that were exposed. He would have congratulated the craftsman and offered to take his son under his protection.
In 1840 he opened a shop rue du Faubourg Saint-Honoré which would soon gain 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 to become chef de bouche of the Jockey-Club de Paris.[5][6] 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 Queen Victoria.
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