At the time his books were published , La Varenne had ten years ' experience as chef de cuisine to Nicolas Chalon du Blé , Marquis of Uxelles ( marquis d'Uxelles in French ) , to whom he dedicated his publications and whom he immortalized in duxelles , finely-minced mushrooms seasoned with herbs and shallots , which is still a favorite flavoring for fish and vegetables .
La Varenne had ten years ' experience as chef de cuisine to the Marquis d'Uxelles , to whom he dedicated his publications and whom he immortalized in duxelles , finely-minced mushrooms seasoned with herbs and shallots , which is still a favorite flavoring for fish and vegetables .