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Secret of Chantilly
Secret of Chantilly | Laura Rahme
1 post | 1 read
Based on a true story, this is the unforgettable heartwarming tale of the French pauper who overcame all odds to become the world's first celebrity chef. From the author of The Ming Storytellers. PARIS, 1792. Antonin Carme is eight years old when he is left to fend for himself in a city about to enter the darkest days of the French revolution. The imaginative boy who yearns for a fairy tale come true soon discovers his talent for making cakes. When he meets the mysterious Boucheseiche, matre d'htel for Napoleon's minister, Charles Maurice de Talleyrand-Prigord, Carme's world is turned upside down. Boucheseiche promises that one day, he will reveal to him the secret of Chantilly. Appointed chef at the chteau of Valenay, Carme falls under the spell of the enigmatic Talleyrand. He is soon swept up in his own fairy tale - a whirlwind of princes, princesses and chteaux, with ptisserie and scandal along the way. Then comes Napoleon's downfall and everything changes. Can Carme place his trust in the elusive Talleyrand, that limping devil for whom no one seems to matter? Orphan of the Terror, genius crippled by self-doubt, it will take years for Carme to finally discover the secret of Chantilly. This is the story of a child who defied his birth to become a legend of French gastronomy and of the unimaginable friendship between two men from entirely different worlds. From the streets of Paris to the chteau of Valenay, from the congress of Vienna to the dazzling ballrooms of France's richest man, Carme recounts adventures colored with spice, humor and heart, but always rich with France's history, its heritage and its great culinary art.
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RobEdmunds
Secret of Chantilly | Laura Rahme
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The Secret of Chantilly has a quite distinctive theme but it's one I very quickly became absorbed within. The author has the clarity and eloquence of a natural storyteller and I found myself eager to follow the progress and adventures of the protagonist, the humble Antonin Careme whose artisan talents, predominantly in the French culinary art of patisserie, elevates him to create desserts at the courts of many of the European aristocracies.