Léon Brisse

Ildéfonse-Léon Brisse (20 September 1807 – 1 June 1876), known as Baron Brisse, was a French gourmet and journalist. He has been described in a biographical sketch as one of the founders of culinary journalism, being to the Second French Empire what Grimod de La Reynière was to the First.

Life and career Ildéfonse-Léon Brisse was born in Gémenos, near Marseille, on 20 September 1803. He entered the public service in the Department of Water and Forestry under Louis-Philippe I but left after the 1848 revolution. He turned to journalism, specialising in articles on gastronomy. He published in 1868, in 1870 and in 1872 (a leap year). In a biographical sketch published in 2013 Jean Vitaux described Brisse as "one of the founders of culinary journalism, [who] was to the Second Empire what Grimod de La Reynière was to the First ... a caricature, pleasant, whimsical, Rabelaisian character". red mullet coated with flour, brushed with oil, grilled, garnished with (small spheres of potato, fried in butter and oil) and herb butter. salmon cut in slices, grilled, covered with Madeira sauce, garnished with poached oysters and shrimp dumplings. Dover sole fillets stuffed with pike forcemeat mixed with purée of crayfish, folded, poached in white wine and mushroom sauce, covered with sliced truffles, mushrooms and crayfish tails, coated with cream sauce flavoured with sherry and glazed. Beef fillet steaks with chopped tomatoes on top; garnished with soufflé potatoes and artichoke hearts filled with small truffle balls; served with demi-glace with truffle essence. Mutton chop browned and casseroled with diced celery, garnished with an artichoke heart filled with mushroom purée and .