A second course of a dinner Carter designed for the month of April. Torts and tarts were important sweet dishes of this lighter course. They appeared on the table with savoury made dishes and a dish of vegetables or two.
With the money he made as a freelance chef, Carême opened his own pâtisserie on the Rue de la Paix during the winter of 1803-04. Its windows regularly showcased his pièce montées prompting travel guides to make it a recommended stop.
marie-antoine-careme-pastry-designs-architectual: Careme was interested in Architecture and applied it to dessert with is very impressive pieces montees and other creations that fascinated his contemporaries