French chef (born Bordeaux, 1805; died Paris, 1884). A pupil of Carême, he became head of the kitchens of the Rothschild family and later managed the restaurant Les Frères Provençaux. In 1866 he became head chef at the Café Anglais, with which his name is always associated. He is described as ‘a taciturn artist who revelled in contemplative isolation’, and his culinary creations made the Café Anglais one of the most famous restaurants in Paris during the Second Empire. His creations included potage Germiny, Anna potatoes, sole and sea bream à la Dugléré and soufflé à l’anglaise. It was Dugléré who drew up the menu for the historic dinner of the ‘Three Emperors’. Among the illustrious guests who attended were Alexander II (the Russian emperor), his son (the future Alexander III), Wilhelm I of Prussia (the German emperor) and Bismarck. The dinner, it is said, cost 400 francs a head! a. Chef of cafe anglaise in paris pre world war 1. b. His fish dishes are world famous. c. He also invented pommes anna. 7 June 1867 Menu for the dinner arranged by Adolphe Dugléré, The ‘Mozart of cuisine’ SOUPS Impératrice and Fontanges HORS D’OEUVRE Soufflés à la reine REMOVES Fillets of sole à la vénitienne Escalopes of turbot au gratin Saddle of mutton with Breton purée ENTRÉES Chicken à la portugaise Hot quail pâté Lobster à la parisienne Champagne sorbets ROASTS Duckling à la rouennaise Canapés of ortolan ENTREMETS Aubergines à l’espagnole Asparagus spears Cassolettes princesse DESSERTS Bombes glacées WINES Retour de l’Inde Madeira, sherry, Château-d’Yquem 1847, Château-Margaux 1847, Château-Lafite 1847, Château-Latour 1848, Chambertin 1846, Champagne Roederer