careme


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Related to careme: Maurice Careme

careme

(kæˈrɛm)
n
obsolete the forty days of Lent

Carême

(karɛm)
n
(Biography) Marie Antonin. 1784–1833, French chef, regarded as the founder of haute cuisine
References in periodicals archive ?
* The Careme Award for outstanding contribution to the industry - Oliver Glowig, Ritz-Carlton, Bahrain
(En ce temps-la le careme etait rude : l'abstinence et le jeune recommencaient chaque jour.
Tal condimento, leemos, lo omiten en sus tratados Marie-Antoine Careme y Brillat-Savarin, referentes del arte culinario del momento; sin embargo, en nuestro pais, y en concreto en los campos de Murcia, le augura el autor un largo porvenir (13-4-1850: 2).
Nous ne developperons que trois cas precis, en lien avec le theme des transferts culturels : les conferences de careme, le College Stanislas a Montreal et l'Institut scientifique Franco-Canadien.
Ducattillon, o.p., qui preche le careme a Montreal en 1936 et 1940, et a New York de 1937 a 1939 (40) et qui passe la Seconde Guerre mondiale en Amerique du Nord du fait de la chute de la France en juin 1940.
Not only did we get to see his contemporary culinary delights, we also joined him in tracing the history of artistic pastry-making - from Marie-Antoine Careme to modern day wonders - then travelling to France to meet leading pastry royalty.
Bobby Moghaddam, executive director of Hospitality and Culinary Arts at Riverside City College (Calif.), was named a recipient of the 2013 Antonin Careme medal presented by the Chefs Association of the Pacific Coast (CAPC).
Avec le mois de careme, Brahim a retrouve du coeur a l'ouvrage.
(15.) La mi-careme, une fete carnavalesque qui marquait une pause dans la periode de frugalite qu'est le careme catholique, est encore celebree a l'Isle-aux-Grues.
Nevertheless, any patissier worth his weight--and especially Marie-Antoine Careme, the nineteenth-century chef whose interest in architecture translated seamlessly into the elaborate pieces montees he made famous--would have taken care to make such a cake of edible ingredients.
I've adapted the original recipe by the lunatic jelly-makers Bompas & Parr, whose gelatinous creations are to be seen wobbling at all the right parties in London and around the world, although it was actually the great French chef Antonin Careme who first devised the multi-layered stuffed fruits back in the late 1700s.
Point culminant des festivites precedant le Careme, le Courir du Mardi gras permet aux Cadiens de perpetuer un evenement representatif de leur patrimoine culturel (Ancelet 1989b ; Lindhal 2004).