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,
Rapsodie espagnole movements, and is the first point in the score at which Ravel, in Nichols's phrase allows "the "élan" that has so far been deliberately stifled" to break out. The boisterous carnival atmosphere has undertones of nostalgia, but exuberance triumphs and the work ends in a joyful burst of orchestral colour. Rapsodie espagnole Rapsodie espagnole is an orchestral rhapsody written by Maurice Ravel. Composed between 1907 and 1908, the "Rapsodie" is one of Ravel's first major works for orchestra. It was first performed in Paris in 1908 and quickly entered the international repertoire. The piece draws on the composer's Spanish heritage,