Steuben; Blanchard.Marie Antonin Car阭e (1784 - 12 January 1833) was an early practitioner and exponent of the elaborate style of cooking known as grande cuisine; the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris. Car阭e is often considered as one of the first internationally renowned celebrity chefs.Paris; [1833-]1847; 43; 44.From: Marie Antonin Car閙e; L'Art de la cuisine fran鏰ise au dix-neuvi鑝e si鑓le.7944. c. 4 volume 1; frontispieceLondon; British Library.