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Christian Le Squer
Christian Le Squer (born 30 September 1962) is a French three-star Michelin chef at Restaurant Le Cinq, Paris. Early life and education Le Squer was born in Plouhinec in the department of Finistere in Brittany. He first wanted to become a sailor and embarked at the age of 14 on his uncle's fishing trawler for two weeks where a sailor introduced him to cooking. He then hesitated between cooking and pastry, but a baking internship made him decide on a culinary career. He joined a hotel school and graduated in 1986 with a Certificat d'Aptitude Professionnelle) and a Brevet d'Études Professionnelles) in cooking at a professional high school in Vannes. Professional career After a training course in several prestigious restaurants located in Paris such as Le Divellec, Lucas Carton, Taillevent and Le Ritz, he became the chef of the Café de la Paix Restaurant Opéra, where he obtained in 1996 his first Michelin star and the second one in 1998. In 1999, succeeding to Ghisla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ledoyen
Alléno Paris au Pavillon Ledoyen, in the square gardens in the eastern part of the Champs-Élysées in the 8th arrondissement, is one of the oldest restaurants in Paris. Its long history places it on the Champs-Élysées before the street's beautification. In a two-storey pavilion with gardens, Ledoyen is considered to be one of Paris's best gourmet restaurants, and boasts three Michelin stars. The building is owned by the City of Paris. It is operated by the company, "Carré des Champs Elysées". History Initially, it began in 1779 as a very small inn named ''Au Dauphin''. It was near the Place Louis XV (current Place de la Concorde), near the Café des Ambassadeurs (between Avenue des Champs-Élysées and the current Avenue Gabriel). At that time it was a country inn on the outskirts of Paris and cows grazed in the fields outside. On 4 August 1791, Pierre-Michel Ledoyen, a son of caterers, rented it and established it as a formal restaurant. Ledoyen, a dishwasher in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole ''Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin ''solea''. In other languages, it is named for the tongue, e.g. el, γλώσσα, german: Seezunge, nl, zeetong or ', hu, nyelvhal, es, lenguado, zh, 龍脷 ("dragon tongue"), ar, لسان الثور lisan Ath-thawr (for the common sole) meaning 'the tongue of ox' in Qosbawi accent. A partial list of common names for species referred to as sole include: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratte Potato
The Ratte potato (also known as La Ratte, La Reine Ratte du Touquet, or Asparges) is a small potato with a unique nutty flavor and smooth, buttery texture.Paul R. Wonning The nutty flavour is said to have come from the types of soils the variety is grown in by the French farmers. This potato has an ovate shape, often with a slight curve and golden speckled skin. The flesh of this potato is a golden yellow and its texture maintains even when cooking. The variety originated in Denmark or France, in the late 19th century and is a favorite of French chefs, including Joël Robuchon Joël Robuchon (, 7 April 1945 – 6 August 2018) was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France (France's best worker) in cuisine in 1976. ... who used them to make potato puree. Other chefs have recommended roughly mashing them or using them in salads or casseroles. The ''New York Times'' reporte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', ''Leucangium'', and over a hundred others. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance. Some truffle species are highly prized as food. French gastronome Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are used in Italian, French and numerous other national . Truffles are cultivat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbot
The turbot (''Scophthalmus maximus'') is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (''S. maeoticus''). True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called "Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (''Reinhardtius hippoglossoides''). Etymology The word comes from the Old French , which may be a derivative of the Latin ('spinning top') a possible reference to its shape. Another possible origin of the Old French word is from Old Swedish , from 'thorn' + 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut). Ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jardin Pétillant De Légumes
{{disambiguation, geo, surname ...
Jardin may refer to: Places *Jardin, Isère, a village in Isère, France *Le Jardin, a village in Corrèze, France * Jardin, Colombia, a town in Antioquia Family name *Alexandre Jardin (born 1965), French writer and film director *Frédéric Jardin (born 1968), French film director *Nicolas-Henri Jardin (1720–1799), French architect, introduced neoclassicism to Danish architecture *Pascal Jardin (1934–1980), French screenwriter *Véronique Jardin (born 1966), French Olympic swimmer See also *Dujardin *Jardine Jardine is a surname. Notable people with the surname include: * Al Jardine (born 1942), member of the Beach Boys * Alexander Jardine (Medal of Honor) (1874–1949), American Medal of Honor recipient * Antonio Jardine (born 1988), NCAA college bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Four Seasons Hotel George V
Four Seasons Hotel George V ( ) is a luxury hotel on avenue George V in the 8th arrondissement of Paris. History The Hotel George V, named for King George V of the United Kingdom, opened in 1928. It was financed, at a cost of $31 million (60 million Francs), by American businessman Joel Hillman. It was managed by restaurateur André Terrail, owner of La Tour d'Argent. Its architect was Georges Wybo, who had designed the Casino de Deauville and the reconstruction of the Printemps Haussmann following the fire of 1921. The hotel was popular with Americans arriving in France on Transatlantic ocean liners, as it operated offices in the port of Cherbourg to receive customers on their arrival. Joel Hillman was forced to relinquish the George V to his lenders after the Wall Street Crash of 1929. The George V was bought in 1931 by the banker François Dupré and a new wing was built by the original architects, containing apartments that could be rented year-round or seasonally, with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gault Et Millau
Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Points system Gault Millau rates on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points are rarely listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to four toques. Gault Millau does not accept payment for listing restaurants. Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points, under the argument that perfection is beyond the limitations of a normal human being. In 2004, two restaurants, both of chef Marc Veyrat, the Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève, received this score. In 2010 and 2011, Sergio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bois De Boulogne
The Bois de Boulogne (, "Boulogne woodland") is a large public park located along the western edge of the 16th arrondissement of Paris, near the suburb of Boulogne-Billancourt and Neuilly-sur-Seine. The land was ceded to the city of Paris by the Emperor Louis Napoleon, Napoleon III to be turned into a public park in 1852. It is the second-largest park in Paris, slightly smaller than the Bois de Vincennes on the eastern side of the city. It covers an area of 845 hectares (2088 acres), which is about two and a half times the area of Central Park in New York City, New York, slightly larger than Phoenix Park in Dublin, and slightly smaller than Richmond Park in London. Within the boundaries of the Bois de Boulogne are an English landscape garden with several lakes and a cascade; two smaller botanical and landscape gardens, the Château de Bagatelle and the Pré-Catelan; a zoo and amusement park in the Jardin d'Acclimatation; GoodPlanet Foundation's Domaine de Longchamp dedicated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jardin D'Acclimatation
The Jardin d'Acclimatation () is a children's amusement park located in the northern part of the Bois de Boulogne in Paris, alongside other attractions. History Opened on 6 October 1860 by Napoleon III of France, Napoléon III and Eugénie de Montijo, Empress Eugénie, this Paris zoo was originally known as ''Jardin Zoologique d'Acclimatation'', where plants and animals from the colonies could acclimatise to France's weather conditions. It was directed by Isidore Geoffroy Saint-Hilaire, son of the naturalist Étienne Geoffroy Saint-Hilaire, until his death in 1861. During the Siege of Paris (1870-1871), Siege of Paris (1870–1871), many of the animals in the zoo were cooked and served by chef Alexandre Étienne Choron due to wartime deprivation. From 1877 until 1912, the Jardin Zoologique d'Acclimatation was converted to ''l'Acclimatation Anthropologique''. In mid-colonialism, the curiosity of Parisians was attracted to the customs and lifestyles of foreign peoples. Nubian p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
