They settled down and lived out their days in town or in the country.Ĭanadian voyageurs of the North West Company. Some voyageurs were self-employed and hired only a few men to paddle one or two canoes.Ī number of former voyageurs - those who did not squander their earnings upon returning to town - later became sedentary merchants. “Merchant voyageurs” were often minor partners contracted for three years in trading companies established by merchant-suppliers and military officers. The company or merchant that hired a voyageur occasionally permitted him to trade for himself, which engagés normally were not allowed to do. Of experience and good credit were required to become voyageurs. However, the sons of habitants involved in the trade typically made a career of it. Many young men from the Trois-Rivières regionĪnd areas surrounding Montreal worked in the trade each year but did so only casually. The engagés would transport goods from a merchant-supplier to the Pays d'en Haut (“upper country”) and then bring furs back to Montreal. Later, the voyageur became a “ canoe master” in charge of supervising engagés (hired workers). The French then enjoyed a monopoly once again. The Compagnie was established during a period of decline in the French market for beaver pelts and dissolved in 1706. Like the Communauté des Habitants, which operatedįor about 15 years in the mid-17th century, the Compagnie de la Colonie (created in 1699) gave Canadians a monopoly over the fur trade. They earned a modest wage for their efforts. Until 1705, roughly 60 young men travelled on behalf of theĬompagnie de la Colonie as far as the post of Detroit (founded in 1701). They were forbidden to do any trading of their own. Voyageurs were young men hired to transport goods to trading posts. Coureurs des bois, on the other hand, were typically considered outlaws of sorts because they did not have permits from colonial authorities. Voyageurs were contracted by merchants or military officers with permits. The implementation of the trading licence system in 1681 set voyageurs apart from coureurs des bois. In the late 17th century, it became increasingly difficult to obtain a trading licence (known as a congé) and goods on credit. The structure of the book itself is based on Escoffier's original to simplify cross-referencing.Shooting the rapids, in a master canoe. The style of Le Répertoire is highly condensed, even in comparison with the brevity of its inspiration the recipes provided are little more than simple descriptions of dishes, and assume a great deal of background knowledge. In Michael Ruhlman's 2009 book Ratio, Culinary Institute of America instructor Uwe Hestnar cited La répertoire alongside Larousse Gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking. The 15th English edition of The Cookery Repertory was published by Leon Jaeggi & Sons Ltd, London, in 1979. The 1976 American edition has an introduction by Jacques Pépin. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012). Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire as a guide to his mentor's cooking as documented in Le Guide Culinaire. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material. Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages.
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