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,
Symphonie espagnole His "official" Violin Concerto in F, and his Symphony in G minor, written thirteen years later, are neither performed nor recorded as often. A typical performance runs just over half an hour. One of the shorter recordings, conductor Eugene Ormandy's 1967 recording with the Philadelphia Orchestra, featuring violinist Isaac Stern, runs 32 minutes and 43 seconds. It was common practice until the middle of the 20th century for performances of the work to omit the Intermezzo, leaving a four-movement work that more closely reflected the traditional structure of a symphony. The "Symphonie espagnole" had some influence on the genesis of