Page "Marie-Antoine Carême" Paragraph 10

Carême's impact on culinary matters ranged from trivial to theoretical.

He is credited with creating the standard chef's hat, the toque ; he designed new sauces and dishes, he published a classification of all sauces into groups, based on four mother sauces.

He is also frequently credited with replacing the practice of service à la française ( serving all dishes at once ) with service à la russe ( serving each dish in the order printed on the menu ) after he returned from service in the Russian court, but others say he was a diehard supporter of service à la française.