Background
His learning began under his father"s supervision who owned a pâtisserie (pastry shop) on Neuve Saint-Merri street, Paris.
His learning began under his father"s supervision who owned a pâtisserie (pastry shop) on Neuve Saint-Merri street, Paris.
He was nicknamed l"apôtre de la cuisine décorative (French: Decorative cooking"s apostle). He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as Bernard Loiseau and molecular gastronomy researchers, such as Hervé This his legacy is still vibrant among cooks of today.
Gouffé became Antonin Carême"s pupil at the age of 16, with whom he would remain for seven years.
His first job was during the ball held in 1823 by the city of Paris in honor of the Duc d"Angoulême to celebrate the Spanish Expedition which 7000 guests attended. In 1840 he opened a shop rue du Faubourg Saint-Honoré which would soon gain fame.
He sold the shop in 1855 and then became inactive. In 1867 he accepted an offer from Alexandre Dumas and the Baron Brisse to become chef de bouche of the Jockey-Club de Paris.
While he held this position he began writing books that would ensure him renown and posterity.