Adolphe Dugléré

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Adolphe Dugléré

French chef

Learn about this topic in these articles:

contribution to gastronomy

In gastronomy: The great French chefs
…was named after the chef Adolphe Dugléré, who presided at the Café Anglais in Paris in the middle of the 19th century. French dishes have also been named after their dominant colours, such as carmen or cardinale, which refers to a pinkish-reddish hue. Great events have also given dishes their…
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role in restaurant development

In restaurant: French restaurants of the 19th century
…rue Marivaux, where the chef, Adolphe Dugléré, created classic dishes such as sole Dugléré (filets poached with tomatoes and served with a cream sauce having a fish stock base) and the famous sorrel soup potage Germiny. On June 7, 1867, the Café Anglais served the now-famous “Three Emperors Dinner” for…
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