The French Cook

The elegance of French cookery is proverbial. Development of a national cuisine began in the seventeenth century under leading chefs Francois La Varenne and the world's first celebrity chef, Marie-Antoine Careme - chef to Napoleon, and later also to the Prince Regent in London.

Louis Eustache Ude (c. 1769-1846) son of a chef to Louis XVI at the palace of Versailles, further popularised French cookery among the English. At one time chef to Madame Mere, the mother of Napoleon, he travelled to England and worked for the Earl of Sefton, before becoming chef at Crockford's, a fashionable gentlemens' gambling club in London. He was followed by another well-known Frenchman, Charles Francatelli. Ude was the author of two books of French cookery.

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