Urbain Dubois

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Urbain Dubois
Born Urbain Dubois
(1818-05-26)26 May 1818
Trets, France
Died 14 March 1901(1901-03-14) (aged 82)
Nice, France

Urbain Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine.

Dubois, the son of a master weaver, was born in Trets in the Bouches-du-Rhône Department of France. He trained as a chef by working in the kitchen of his uncle's hotel. His uncle, Jean Dubois, had served as a chef for General Bertrand. In 1840 Urbain Dubois moved to Paris but then in around 1845 he left the capital to travel. He worked as a chef in several countries in central Europe before becoming chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. In 1860 he became chef in Berlin to the Prince regent, William of Prussia, who would become king in the following year. In 1870 at the start of the Franco-Prussian War he returned for short period to France but after the peace treaty was signed in March 1871 he went back to his position with the Hohenzollern family. He shared the position of head chef with his compatriot, Émile Bernard, with each being responsible for the cooking on alternate months. This arrangement gave Dubois time for writing. He remained in Berlin until 1880.[1]

Dubois married Marie-Virginie-Louise Boder on 30 December 1868 in Potsdam. They had five children: Joseph-Émile, Albert-Félix, Ernest-Eugène, Julie-Marguerite and Jeannette-Hélène.[2] The two eldest children were born before the marriage. He second son, Félix Dubois became a journalist.[1]

Dubois died in Nice on 14 March 1901 at the age of 82. His wife lived for another 15 years.[3][4]

Works[edit]

Translations into English

Notes[edit]

  1. ^ a b Saint-Martin 1999, pp. 9-17.
  2. ^ Saint-Martin 1999, p. 13.
  3. ^ Saint-Martin 1999, pp. 14-16.
  4. ^ Favre 1905, p. 741.

References[edit]

Further reading[edit]

  • Varenne, Marc (1943), Éloge de Urbain Dubois, Paris: Académie des gastronomes, OCLC 718371515 .