Prosper Montagné
Encyclopedia
Prosper Montagné (14 November 1865, Carcassonne
, Aude – 22 April 1948) was a French chef
and author of many books and articles on food, cooking
, and gastronomy
, notably the Larousse Gastronomique
.
Upon leaving the Lycée de Carcassonne
, he wished to become an architect, but this proved impossible. His father acquired l'Hotel des Quatre-Saisons in Toulouse
, with his son as a chef – the beginning of an illustrious career.
He apprenticed at the Grand Hôtel of Paris and the Hotel d'Angleterre of Cauterets
, then worked at various restaurants in Paris and San Remo
, and the Hôtel de Paris of Monte Carlo
. In 1900, he returned to Paris and was chef of the Pavillon d'Armenonville, the Pavillon Ledoyen, and finally the Grand Hotel where he stayed for 10 years. Later, he had his own restaurant, the Montagné, and was a consultant to La Reine Pédauque.
He wrote many books on cooking, including Le grand livre de cuisine—considered his masterpiece, La grande cuisine illustrée, and Larousse Gastronomique
with Prosper Salles; Bonne chère, pas chère, La cuisine diétique, Les délices de la table, Le livres des cuisines militaires, Mon menu, and Le festin occitan. He also contributed to many newspapers and magazines, and was editor in chief of the Revue culinaire.
The Encyclopædia Britannica
writes of himhttp://www.britannica.com/ebc/article-22648:
He lends his name to the Club Prosper Montagné, a trade association of French food professionals.
Montagné was a Knight of the Légion d'Honneur
.
Carcassonne
Carcassonne is a fortified French town in the Aude department, of which it is the prefecture, in the former province of Languedoc.It is divided into the fortified Cité de Carcassonne and the more expansive lower city, the ville basse. Carcassone was founded by the Visigoths in the fifth century,...
, Aude – 22 April 1948) was a French chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and author of many books and articles on food, cooking
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
, and gastronomy
Gastronomy
Gastronomy is the art or science of food eating. Also, it can be defined as the study of food and culture, with a particular focus on gourmet cuisine...
, notably the Larousse Gastronomique
Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques...
.
Upon leaving the Lycée de Carcassonne
Carcassonne
Carcassonne is a fortified French town in the Aude department, of which it is the prefecture, in the former province of Languedoc.It is divided into the fortified Cité de Carcassonne and the more expansive lower city, the ville basse. Carcassone was founded by the Visigoths in the fifth century,...
, he wished to become an architect, but this proved impossible. His father acquired l'Hotel des Quatre-Saisons in Toulouse
Toulouse
Toulouse is a city in the Haute-Garonne department in southwestern FranceIt lies on the banks of the River Garonne, 590 km away from Paris and half-way between the Atlantic Ocean and the Mediterranean Sea...
, with his son as a chef – the beginning of an illustrious career.
He apprenticed at the Grand Hôtel of Paris and the Hotel d'Angleterre of Cauterets
Cauterets
Cauterets is a spa town, a ski resort and a commune in the Hautes-Pyrénées department in south-western France.-Geography:Cauterets is located southwest of Lourdes in the beautiful valley of the Gave de Cauterets and borders the Pyrenees National Park....
, then worked at various restaurants in Paris and San Remo
Sanremo
Sanremo or San Remo is a city with about 57,000 inhabitants on the Mediterranean coast of western Liguria in north-western Italy. Founded in Roman times, the city is best known as a tourist destination on the Italian Riviera. It hosts numerous cultural events, such as the Sanremo Music Festival...
, and the Hôtel de Paris of Monte Carlo
Monte Carlo
Monte Carlo is an administrative area of the Principality of Monaco....
. In 1900, he returned to Paris and was chef of the Pavillon d'Armenonville, the Pavillon Ledoyen, and finally the Grand Hotel where he stayed for 10 years. Later, he had his own restaurant, the Montagné, and was a consultant to La Reine Pédauque.
He wrote many books on cooking, including Le grand livre de cuisine—considered his masterpiece, La grande cuisine illustrée, and Larousse Gastronomique
Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques...
with Prosper Salles; Bonne chère, pas chère, La cuisine diétique, Les délices de la table, Le livres des cuisines militaires, Mon menu, and Le festin occitan. He also contributed to many newspapers and magazines, and was editor in chief of the Revue culinaire.
The Encyclopædia Britannica
Encyclopædia Britannica
The Encyclopædia Britannica , published by Encyclopædia Britannica, Inc., is a general knowledge English-language encyclopaedia that is available in print, as a DVD, and on the Internet. It is written and continuously updated by about 100 full-time editors and more than 4,000 expert...
writes of himhttp://www.britannica.com/ebc/article-22648:
- After Carême, the two men who probably had the greatest impact on French gastronomy and that of the world at large were Prosper Montagné and Georges-Auguste Escoffier. Montagné was one of the great French chefs of all time, and he achieved a secure place in gastronomic history by creating Larousse Gastronomique (1938), the basic encyclopaedia of French gastronomy. As a young man..., he came to the conclusion that all pièces montées, as well as superfluous garnitures and decorations, should be discarded.
He lends his name to the Club Prosper Montagné, a trade association of French food professionals.
Montagné was a Knight of the Légion d'Honneur
Légion d'honneur
The Legion of Honour, or in full the National Order of the Legion of Honour is a French order established by Napoleon Bonaparte, First Consul of the Consulat which succeeded to the First Republic, on 19 May 1802...
.