Free delivery from Fr. 300 of purchase or 18 bottles, otherwise Fr. 15
Definition: Urbain Dubois
He served his apprenticeship in the kitchens of the Rothschild family, made famous by Carême. He then joined the "Café Anglais" under Dugléré, then "Tortoni" and "Rocher de Cancale". However, his career was mainly spent abroad. First in Russia with Prince Orloff and then in Germany, where he was head chef to William I alongside Émile Bernard, who had been in the service of Napoleon III. Urbain Dubois was a specialist in decoration and particularly liked presentations on pedestals. He was also an advocate of "Russian-style" service, where dishes are presented cut, unlike "French-style" service.
But above all, he is famous for his written work:
La Cuisine classique (1856), written in collaboration with Émile Bernard
La Cuisine de tous les pays (1868)
La Cuisine artistique (Artistic Cooking) (1870)
L'Ecole des cuisinières (The School for Cooks) (1876)
La Nouvelle Cuisine Bourgeoise pour la Ville et pour la Campagne (1878)
The Great Book of Pastry Chefs and Confectioners (1883)
Today's Cuisine (1889)
Contemporary Pastry Making (1894).