Importance Score: 43 / 100 🔵
Known as a culinary virtuoso, both in the kitchen and around the household, he was celebrated for his exquisite cream puff towers. And his charisma rivaled that of rock legends.
Unfortunately, French Chef Antonin Carême has been deceased since the 1830s, but he left an indelible mark on the world of cuisine. Most are acquainted with Napoleon, but fewer are familiar, even in France, with the tale of this gastronome who prepared meals for him and his contemporaries, ascending from a humble kitchen apprentice to become a pioneer of French gastronomy. A new Apple TV+ period drama, “Carême”, posits that he was indeed the inaugural celebrity chef. It even features a cooking competition reminiscent of “Top Chef,” judged by a panel of experts.
The Intriguing Rise of a Culinary Legend
To capture the essence, envision “The Bear,” set in post-revolutionary Paris. Carême even commands his staff, uttering “Oui, chef” at one point. (One can easily picture him, akin to Jeremy Allen White, in a Calvin Klein underwear advertisement, had such ads existed in his era.)
From Kitchen Apprentice to Strategist
The series, which releases its first two episodes on Wednesday, also showcases how Carême’s prowess extended beyond culinary arts. He was not merely a cook or a master patissier. Viewers witness his entanglement in political machinations orchestrated by his employer, the cunning diplomat Talleyrand, who leveraged him as a secret agent.
Ambition and Triumph
Nevertheless, his primary aspiration was to be hailed as the world’s premier chef. The show’s inaugural season culminates in an extraordinary open-air coronation banquet that Carême orchestrates for thousands. When he triumphantly dons a tall white chef’s hat for the first time, it’s as though he’s anointing himself—marking his ascent to stardom.
Capturing the Essence of Carême
Benjamin Voisin, who appears in nearly every scene, portrays Carême with a tousled mane, a gold earring, and a swagger reminiscent of Mick Jagger in the ’70s.
Finding the Perfect Fit
Director Martin Bourboulon affirms that Voisin’s selection was evident upon his audition entrance.
“When you secure the right actor for the fitting role, 80% of the task is accomplished,” he remarks. “We were greatly impressed by his youthful demeanor coupled with a rock ‘n’ roll attitude. He genuinely embodies Carême—highly alluring to all, a young man who perhaps sometimes appears carefree.”
The Role of Sensuality
Unsurprisingly, the series accentuates the allure factor. The opening scene sets the tone, with Carême and his paramour, Henriette, amidst a culinary tasting session that swiftly transforms into intimacy. However, duty beckons: Napoleon’s soldiers are arriving for dinner.
Basics of Equipoise
Bourboulon asserts that this inaugural scene was intentional. Within a few minutes, it establishes the series’ primary themes: cuisine, passion, and politics. Did we mention passion?
Mastering the Culinary Arts
Culinary skills were not Voisin’s forte, so he underwent extensive training.
“I dedicated two months to the kitchen to assimilate the traditions of the grand French culinary legacy,” the actor reveals. He concentrated on authentically conveying Carême’s signature prowess: concocting dishes with whimsical flair, particularly opulent dessert creations like colossal pyramids or the cascade of cream puffs, the famous croquembouche tower. Carême is also renowned for inventing the vol-au-vent, a delicate French pastry shell.
The Learning Curve
However, this master of pastries struggles to chop an onion proficiently upon his initial foray into a professional kitchen. The task of instructing him falls to the talented sous-chef in Talleyrand’s kitchen, Agathe (Alice Da Luz).
Authenticity in Every Detail
The Actors’ Training Ground
The actors trained at the esteemed Ferrandi culinary school in Paris, enhancing their skill sets. Da Luz, in particular, became adept at high-speed onion chopping.
The actors had a dream workspace: The production invested six weeks constructing a grand, spacious kitchen for Talleyrand’s staff—a departure from the cramped, smoky kitchens more historically accurate from the period.
Navigating the Historical Context
Viewers might find it beneficial to brush up on their history. The series unfolds shortly after Napoleon seized political power in 1799, becoming First Consul, en route to later proclaiming himself emperor.
The actors likewise had to do their homework.
Benjamin Voisin’s Perspective
Voisin was familiar with “Bonaparte’s victories and defeats” but had to educate himself on Carême’s story from scratch.
Lyna Khoudri’s Insights
Lyna Khoudri, portraying the enigmatic Henriette, notes: “We’re crafting a series about the heritage of French culinary art—an unfamiliar narrative for me. I discovered why our French cuisine is renowned.”
Alice Da Luz’s Preparation
Da Luz had studied the era in school but delved deeper after her casting, mining every available resource on Agathe and igniting her imagination to breathe life into a historical figure.
The Complexity of Historical Figures
Jérémie Renier, embodying Talleyrand, likewise undertook comprehensive research. “This character led a thousand lives, traversing nearly a century of history amidst the guillotine’s shadow,” he observes. “Thus, he must have been exceedingly shrewd.”
The Themes of Ambition
For Renier, the show is fundamentally about ambition. “All these protagonists harbor a goal, a dream. The quandary is, what are we willing to sacrifice to realize this dream?”
The Lavish Production Details
Setting the Scene
The production exudes opulence throughout the season, debuting with resplendent country estates. Filmmakers scouted 60 properties, selecting 12. Bespoke dinnerware was crafted to adorn tables, and 3,000 candles were made to illuminate candelabras in various hues. Talleyrand’s residence boasted 96 vases of fresh flowers at all times, according to production notes.
The Sartiorial Choices
Nearly 1,000 costumes were crafted from scratch. The filmmakers sought a specific vision—neither strictly period-accurate nor wholly modern.
The Grand Banquet Finale
Then there was the spectacular banquet that concludes the season. Filmed at the Parc de Saint-Cloud, with its dramatic fountains, the production erected a colossal tent covered in exquisite velvet. Tables were laden with an abundance of food, including a 60-kilogram leg of lamb and a 50-kilogram tuna.
They also fashioned 5,000 cream puffs, assembled into majestic towers—a fitting tribute to a newly crowned emperor and the world’s first celebrity chef.