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,
L'Auberge Espagnole him. He subsequently runs away on his first day on the job and pursues his dream to become a writer, recounting the story of his experiences in the "Auberge Espagnole". The phrase "auberge espagnole" literally means "Spanish inn" or "Spanish hotel". It is a French idiomatic expression originally referring to a place where you can only eat what you bring and by extension, a place or situation where you only find what you brought. A second, more neutrally connoted and recent interpretation of the phrase is a dinner diversified by the fact that each guest has contributed some part of