French cuisine harvests occurred. Marie-Antoine Carême was born in 1784, five years before the Revolution. He spent his younger years working at a "pâtisserie" until he was discovered by Charles Maurice de Talleyrand-Périgord, who would later cook for Napoleon Bonaparte. Prior to his employment with Talleyrand, Carême had become known for his "pièces montées", which were extravagant constructions of pastry and sugar architecture. More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces. Often referred to as fonds, meaning "foundations", these base sauces,
French cuisine a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne. Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ. The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated to them. These guild members offered food in their own homes