Prosper Montagné was a chef and writer of several articles and books related to food, gastronomy and cooking of French origin. He played a major role in cuisine arena during events such as World War I. He passed away in the year 1948.
Born in Lycée de Carcassonne, Prosper Montagne aspired to become an architect which could never fulfil. He began his career as a chef in the hotel l'Hotel des Quatre-Saisons in Toulouse acquired by his father. Thereafter worked as an apprentice at the Grand Hôtel of Paris as well as the Hotel d'Angleterre of Cauterets. Thereafter he worked at several restaurants in Paris as well as San Remo including the Hôtel de Paris of Monte Carlo. He came back to Paris and became chef of the Pavillon d'Armenonville, the Pavillon Ledoyen, in 1900 and ultimately in the Grand Hotel where he remained till 10 years. Later in the year 1900, he established his own restaurant, known as the Montagné also donning the role of a consultant to La Reine Pédauque. His landmark contribution to the field of cooking happened at the time of World War I wherein he organized meticulously the kitchens of French army and also established the renowned school of cooking for Cooks known as ‘Ecole des Cuistots’ or the Cooks School.
Prosper Montagné, was honored with Knight of the Légion d'Honneur.
His name has been taken by a trade organization of French culinary professionals known as the Club Prosper Montagné.
The major work of Prosper Montagne happens to be Larousse Gastronomique which is the fundamental encyclopedia of French cooking written in 1938. The book consists of suggestions to topics such as ingredients, renowned culinary professionals/chefs, classic dishes and garnishes. This epic of cooking was made along with the support of a Dr. Gottschalk with its first edition getting printed in 1938 containing a prologue by famous Chefs Chef Phileas Gilbert and Auguste Escoffier.
Other books written by him include:
La grande cuisine illustrée and Le grand livre de cuisine—regarded as his masterpiece, pas chère, Bonne chère, Les délices de la table, La cuisine diétique, Mon menu, Le livres des cuisines militaires and Le festin occitan.
He was also a regular contributor to several magazines and newspapers including his role as the editor in chief of Revue culinaire.