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 in spiced stews. French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and abundant. Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring,