Merry Gourmet Miniatures © 2016 All Rights Reserved
Hello Aileen and Gail,
The parcel arrived safely in Horncastle this a m. I'm very charmed by all the little items you sent! Thank you so much. I've put a hand tatted runner under the Stilton and small pieces of cheese/fruit/onions in the silver trough. Your little plates with the biscuits and butter curls look very in keeping. I had a tiny pewter jug for the celery. The little roots on the spring onions are a delightful detail - and the little holes in the biscuits. I love the weight of the telephone - a lovely item - and the little kettle just makes me smile. All the cheese is wonderfully realistic. The store cupboard items remind me of childhood. Thank you. Kind regards,
Thank you very much for sending me the missing item. It is lovely! Although I said you didn't have to give me back my money for the wrong item, also thanks! When we see eachother again, I will certainly buy more items from you. With kind regards,
I've just ordered them - Thanks so much
My friend Sara was thrilled to bits with her which arrived beautifully packaged with a lovely Happy Birthday message. The attention to detail is fantastic, and it looks great in her amazing Tudor dolls house! Many thanks, great work!
Dolls House and Miniature Food
Antoine Carème was born in Paris in 1784, one of 25 children, he must have been an exceptionally astute child for coming from a large poor family, he was abandoned on the streets of Paris by his parents at the height of the French Revolution, when he was ten.
He kept himself working as a kitchen boy in a cheap Paris chop-
Recognising his talent Bailly encouraged him to study and featured his elaborate dessert confections in his shop window. At the end of his apprenticeship, by which time his fame as a chef and in particular as a patisserie had grown, he opened his own shop in Paris, and thereafter began to work for very significant and aristocratic clients, amongst which were the Tsar of Russia, and the Prince Regent.
He died in Paris at the age of 48, having made a considerable impact on the ‘haute cuisine’ of most European countries.
Antoine Careme’s “Oeuf’s Froid au Careme” reproduced in 1:12th scale.
This dish is poached artichoke hearts with smoked salmon mayonnaise, topped with a poached egg and garnished with smoked salmon