Beginning in the 19th century the Ottomans began using French culinary terms at diplomatic event. French cuisine was considered, in those times, the epitome of culinary accomplishment and its influence was felt not only in the Ottoman court, but also other European courts, where French chef Marie-Antoine Carême cooked in the imperial kitchens of the Russian Empire, and Alphonse Gouffe was Head Pastry Chef to Queen Victoria. Banquet menus for international dignitaries were written in French and service à la russe replaced service à la française at formal dinners. Ottoman pilaf, "börek" and kebabs continued to be served. Food remained a symbol of Ottoman power and prestige and the adaptation of French culinary practices to Ottoman palace cuisine reflected the Ottoman desire to prove themselves the cultural equal of Europeans.