Gastronome Collection

Marie Antoine Careme (1784-1833) from Le Patissier Royal Parisien by Careme
CHT207866 Marie Antoine Careme (1784-1833) from Le Patissier Royal Parisien by Careme, Leipzig and Paris, published 1854 (engraving) (b/w photo) by French School

Adrien Perlet as Fringale in le Gastronome
French comic actor Adrien Perlet (1795-1850) as Fringale in le Gastronome sans Argent by Eugene Scribe at the Theatre du Gymnase, 1821

Antoine-Augustin Parmentier (engraving)
820775 Antoine-Augustin Parmentier (engraving) by French School, (19th century); Private Collection; (add.info.: Antoine-Augustin Parmentier)

The Cheeses, illustration for Brillat-Savarins Aphorisms from L
CHT163533 The Cheeses, illustration for Brillat-Savarins Aphorisms from L Art du Bien Manger, 1907 (engraving) (b/w photo) by Robida, Albert (1848-1926); Bibliotheque Nationale, Paris

An original record, 1930. Creator: Unknown
An original record, 1930. Un Record Original. Setting a gastronomic record, a German swallows 75 hard-boiled eggs in 10 minutes and 30 seconds. Front cover of " Le Petit Journal Illustre"

Jean Anthelme Brillat-Savarin, Deputy in the National Assembly, Versailles, 1789 (1956). Brillat-Savarin was a French lawyer

Grilled sardines in a restaurant in Collioure on the Mediterranean coast in Roussillon, French Catalonia. Collioure. Roussillon. Grilled sardines with potato gratin. France

Alexandre Grimod de la Reyniere (1758-1838) (engraving)
XIR175975 Alexandre Grimod de la Reyniere (1758-1838) (engraving) by Dunan, Etienne (19th century) (after); Private Collection; (add.info.: French gourmet, writer)

The End of the Gastronomes (coloured engraving)
XIR212561 The End of the Gastronomes (coloured engraving) by Debucourt, Philibert Louis (1755-1832); Musee de la Ville de Paris, Musee Carnavalet, Paris, France; French, out of copyright

Bouzigues Languedoc. Oyster on half shell with lemon. France. Europe

The fireplace used for preparing food, with ducks breasts being grilled, the
The fireplace with ducks breasts being grilled, the cook chef turning the food on the barbecue at the gastronomic restaurant L Enfance de Lard Bergerac, Dordogne, France

Traditional Albanian dish called Fergese, made with offal intestines in tomato sauce. Berat lower town. Albania, Balkan, Europe

A traditional black earthenware pot called cereme used for cooking meat UNK Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe

Small pieces of bread croutons with tomato bruschetta-like. Tirana capital. Albania, Balkan, Europe

Creme caramel type of pudding with caramel sauce. Berat lower town. Albania, Balkan, Europe

Triangular pieces of red water melon Shalqi on a white plate. Berat lower town. Albania, Balkan, Europe

Traditional dish with potatoes, rolled roast lamb, fried fish, kafta meat balls. Berat lower town. Albania, Balkan, Europe

Salad with tomatoes, onions, green bell peppers, cucumbers, cornichons olives and carrots. Berat lower town. Albania, Balkan, Europe

EU01 PKA0086
Whole baked in the oven leg of lamb with sesame seed decoration en croute. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe

Grilled baked aubergine eggplant with tomatoes and garlic Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe

Salad with okra beans, red bell pepper and spices, marinated. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe

Dried dry cured ham with basil leaves on a white plate. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe

White bean and onion salad, grilled vegetables, baby suckling pig pork chops. Traditional restaurant, Shkodra. Albania, Balkan, Europe

Traditional bread in a bread basket. Pita type bread called kulau kulac. Tradita
Traditional bread in a bread basket. Pita type bread called kulaÁ kulac. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe

Salad with white beans in an earthenware bowl. Tomato and basil salad. White beans typical for south east Albania. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe

A bee hive beehive in the garden. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan

Montenegrin food speciality: dried and smoked cured ham and smoked sausages. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Montenegro, Balkan

Montenegrin food speciality: Smoked and dry cured ham and smoked sausages. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Montenegro, Balkan

Montenegrin food speciality: fresh sheep cheese cut in triangles on a plate. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo

Montenegrin food speciality: Smoked and cured ham and smoked sausages. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici, Montenegro, Balkan

Montenegrin food speciality: fresh apples on a plate Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan

Montenegrin food speciality: sweet honey flavoured cake Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan

Plate with many types of different grilled meat, pork chops, spare ribs, sausages. Hercegovina Produkt winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina

Hotel le Tassigny with the restaurant Le Tournedos in Lezignan-Corbieres. Les Corbieres. Languedoc. France. Europe

Hotel Residence in Nissan-lez-Enserune La Clape. Languedoc. Canette roti avec lasagne de legumes. Grilled roast duck with a lasagne with vegetables and a white square plate. France

Chateau Guilhem. Carcassonne. At the Restaurant Auberge des Lices. Languedoc. France. Europe. Bottle. Wine glass

Carcassonne. At the Restaurant Auberge des Lices. Languedoc. Black cast iron pot with lid used for serving a pumpkin soup, soupe de potiron. France. Europe

Collioure. Roussillon. Marinated anchovies and red bell pepper as a starter. France. Europe

Collioure. Roussillon. Grilled sardines with potato gratin. France. Europe

Restaurant Chez Philippe. Marseillan. Languedoc. France. Europe. Wine glass

Restaurant l Horloge, the clock, on the main square, which is also a wine shop. Montpeyroux. Languedoc. France. Europe

EU09 PKA2187
Restaurant l Horloge, the clock, on the main square. Montpeyroux. Languedoc. France. Europe

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Gastronome: A Journey Through the Culinary World Step into the world of gastronomy, where culinary artistry meets passion for food. From renowned chefs to iconic dishes, this captivating journey will take you through the rich history and evolution of gastronomy. Let's start with Marie Antoine Careme, a legendary figure in French cuisine. His masterpiece, "Le Patissier Royal Parisien, " showcases his extraordinary talent for creating exquisite pastries that delighted royal palates. The intricate details and delicate flavors are a testament to his mastery. Next, we encounter Adrien Perlet as Fringale in "le Gastronome. " This theatrical representation highlights the insatiable appetite and love for fine dining that defines a true gastronome, and is an ode to those who seek pleasure in every bite. Antoine-Augustin Parmentier makes an appearance with his engraving, reminding us of his significant contribution to French cuisine. Known as the promoter of potatoes in France during difficult times, he revolutionized cooking by introducing this versatile ingredient into various dishes. "The Cheeses" illustration from Brillat-Savarin's Aphorisms captures the essence of indulgence associated with cheese tasting. Each slice represents a unique flavor profile that tantalizes our taste buds and leaves us craving more. A vintage record from 1930 takes us back in time when culinary experiences were cherished moments captured on vinyl. The crackling sound transports us to a different era filled with nostalgia and appreciation for traditional recipes. Jean Anthelme Brillat-Savarin himself graces our journey as Deputy in the National Assembly at Versailles in 1789. His profound understanding of food and its connection to human nature led him to write "The Physiology of Taste, " which remains a classic masterpiece today. As we venture further along our path, we stumble upon grilled sardines served at a picturesque restaurant on Collioure's Mediterranean coast.