The pastry chef (Trades) - Abraham Bosse
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Description
As the text below the engraving indicates, the patissier is not our modern-day pastry chef, confined to sweets and cakes. Hams and rabbits hung in the workshop will be used to make pâtés and pies. On the left, sausages are spread out in front of the marmitons rolling out the dough. The patissier is more of a caterer...
The space is divided into two compartments: on the left, the patissier's kitchen, where the dough for the pies is rolled out and the master pastry chef puts them into the oven. To the left, the pastry chef runs the store. She receives a coin from a woman holding a child: no doubt the price of the tartlet he's about to eat.
Between the two spaces, on a pedestal table, sits an imposing tureen...
1. Signed at the base of the low wall separating the store from the pastry chef's kitchen: "ABose jn. et fe."
Below the engraving it reads:
By an excess of delicacy
Icy l'on donne du ragoust;
And l'on y vend, pour plaire au goust,
Toute sorte de marchandise.
Chascun y travaille à son tour ;
Chascun met la main à la paste ;
L'un fait des pastés à la haste ;
And l'autre les mettez dans le four.
Pour de l'argent on donne à tous
Des maccarons, des darioles,
Des gateaux divers des rissoles
Du cookie, et de petits chous.
3. Another example in the Louvre, anc. coll. baron de Rotschild, inv. 5194 LR/ Recto.
Technical Data
Notice #025213