Definition: Dugléré Adolphe

He then took over the kitchens at the restaurant "Les Frères Provençaux" at the Palais Royal and in 1866, he became head chef at the "Café Anglais", to which his name remains attached. At the time, the "Café Anglais" was very fashionable and its private rooms welcomed a wealthy clientele accompanied by courtesans. It was for one of these famous courtesans of the Second Empire, Anna Deslions, that Dugléré created "Pommes Anna". He is described as a taciturn and severe chef who demanded high-quality ingredients and had the utmost contempt for drunkards, who were numerous in this profession, as well as for tobacco smokers (he forbade his students from smoking even outside of work). He was also a cultured man, whom Alexandre Dumas père consulted on several occasions for his "Dictionnaire de cuisine". However, little is known about him as he left no publications, but his name remains attached to many recipes such as "Potage Germiny" created for Count Germiny, governor of the Bank of France, English soufflé, sole and sea bass à la Dugléré. He also composed the menu for the famous "Three Emperors" dinner, which brought together Tsar Alexander II, Tsarevich Alexander, King William^Iof Prussia^andBismarck. Upon his death on 4 April 1884, the Parisian press was unanimous in its praise of this great chef.

In the kitchen, a Dugléré-style fish fillet is poached in a fish stock with white wine on a bed of chopped tomatoes, chopped onions and shallots, and chopped parsley. The sauce is made by reducing the cooking liquid with butter.