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#TBT Adolphe Dugléré

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#FACTS A protégé of Carême, Dugléré served as chef de cuisine to the Rothschild family, managed the Palais-Royal’s renowned Les Frères Provençaux, and in 1866 became head chef at Paris’s most famous restaurant of the 1800s, Café Anglais. While he’s one of the few renowned French chefs who didn’t publish any works, he’s remembered for being the chef behind the fabled Dinner of the Three Emperors in 1867, and his most famous dish is Pommes Anna, a layered dish comprised of sliced potatoes and a whole lot of butter. He’s also one of a handful of chefs credited with inventing Tournedos Rossini, filet mignon topped with foie gras. Today, a dish served “a la Dugléré” means that it’s garnished with shallots, onions, and tomatoes.

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