International cooking and restaurant food
1923–2006 · United Kingdom
Robert Carrier was born in New York in 1923, acted and studied in Paris, and settled in London, where he opened the restaurant Carrier's in the 1960s. It became one of the most fashionable tables in the city.
Great Dishes of the World (1963) and his television series introduced British cooks to dishes such as beef Wellington and chicken Kiev, presented with a sense of occasion that postwar austerity had little room for. He later ran a hotel and a cooking school in France.
He died in 2006, remembered for making British home cooking more ambitious and more international.
Beef fillet coated in pâté and duxelles, wrapped in pastry, and baked until the crust is golden.
Chicken breasts rolled around chilled garlic butter, breaded, and fried so the butter spills out at the first cut.
A light, airy chocolate mousse of dark chocolate folded into whipped cream and egg whites.
Dinner at Carrier's · 1978 · London, England
A Christmas rehearsal in London · 1972 · London, England
A quiet supper with Clement Freud · 1985 · London, England