Jules Gouffé
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Jules Gouffé
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| 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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