The name "Antonin Catering" was chosen as a tribute to Marie-Antoine Carême,
Chef Marie-Antoine Carême (1784–1833)A great chef of the time whose career spanned 30 years; the chefs to kings, heads of state, and wealthy persons.He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods.His books contain the first real systematic account of cooking principles, recipes, and menu making.He was one of the primary reasons cooking of the Middle Ages was brought into the modern era.
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Auguste Escoffier brought French cuisine into the twentieth century and is considered to be the father of twentieth-century cooking.
Escoffier rejected the “general confusion” of the old menus in which quantity seemed to be the main emphasis.He called for order and diversity and a careful selection of one or two items per course.The basic cooking methods and preparations we study today are based on Escoffier’s work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method.