Matches in DBpedia 2016-04 for { ?s ?p "Paul Tremo (1733/34–1810) was the head chef at the court of King Stanislaus Augustus Poniatowski of Poland. He was born in Berlin, in a family of French Huguenots. As the king's favourite cook, he was responsible for the culinary side of royal banquets, including Thursday Dinners to which Stanislaus Augustus invited Warsaw's leading intellectuals. He followed the king to Saint Petersburg after the latter's abdication in 1795, but returned to Warsaw after his death in 1798. His cooking style combined Polish, French and other west European influences. As a mentor to aspirant Polish chefs and author of recipes which circulated in handwritten copies, he was instrumental in the development of modern Polish cuisine that was more moderate and cosmopolitan than old Polish cookery."@en }
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- Paul_Tremo abstract "Paul Tremo (1733/34–1810) was the head chef at the court of King Stanislaus Augustus Poniatowski of Poland. He was born in Berlin, in a family of French Huguenots. As the king's favourite cook, he was responsible for the culinary side of royal banquets, including Thursday Dinners to which Stanislaus Augustus invited Warsaw's leading intellectuals. He followed the king to Saint Petersburg after the latter's abdication in 1795, but returned to Warsaw after his death in 1798. His cooking style combined Polish, French and other west European influences. As a mentor to aspirant Polish chefs and author of recipes which circulated in handwritten copies, he was instrumental in the development of modern Polish cuisine that was more moderate and cosmopolitan than old Polish cookery.".
- Q11813733 abstract "Paul Tremo (1733/34–1810) was the head chef at the court of King Stanislaus Augustus Poniatowski of Poland. He was born in Berlin, in a family of French Huguenots. As the king's favourite cook, he was responsible for the culinary side of royal banquets, including Thursday Dinners to which Stanislaus Augustus invited Warsaw's leading intellectuals. He followed the king to Saint Petersburg after the latter's abdication in 1795, but returned to Warsaw after his death in 1798. His cooking style combined Polish, French and other west European influences. As a mentor to aspirant Polish chefs and author of recipes which circulated in handwritten copies, he was instrumental in the development of modern Polish cuisine that was more moderate and cosmopolitan than old Polish cookery.".