Alexandre-Étienne Choron (cook)
Alexandre-Étienne Choron (* 1837 in Caen ; † 1924 in the Calvados department ) was a French cook.
Career
He was the head of the famous Voisin restaurant . He became famous for his invention of the choron sauce , a modification of the béarnaise sauce . He was also known for preparing exotic dishes from elephant meat, such as: B. Elephant trunk ( Trompe d'éléphant à la sauce chasseur ), consommé based on elephant meat, kangaroo ragout ( Civet de Kangourou ) or terrine of the antelope with truffles ( Terrine d'antilope aux truffes ). The creation of these exotic dishes was due to the food shortage on the occasion of the siege of Paris by the Prussian army in 1870. The animals of the Paris zoos were therefore used. On December 31, 1870, parts of the two prominent elephants Castor and Pollux were eaten in Voisin .
Individual evidence
- ^ Société zoologique d'acclimatation, Jardin d'acclimatation (Paris) , accessed on May 17, 2009
| personal data | |
|---|---|
| SURNAME | Choron, Alexandre-Etienne |
| ALTERNATIVE NAMES | Choron, Alexandre |
| BRIEF DESCRIPTION | french chef |
| DATE OF BIRTH | 1837 |
| PLACE OF BIRTH | Caen |
| DATE OF DEATH | 1924 |
| Place of death | Calvados department |