Cambacérès: “À la Cambacérès” comes from the name of Jean-Jacques Régis de Cambacérès, Duke of Parma and great French gastronome (1753-1824).
The expression “à la Cambacérès” applies, in classic cuisine, to several different dishes: a cream of poultry, pigeon and crayfish, garnished with dumplings of the same elements; a timbale of macaroni and foie gras; a salmon trout with crayfish and truffles ....
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