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Claude Troisgros
Claude Troisgros (born 9 April 1956) is a French chef who lives in Rio de Janeiro, Brazil. He is the son of the famous chef Pierre Troisgros, who with his brother Jean were among a group of French chefs who pioneered nouvelle cuisine in the 1970s, influenced by Fernand Point. Career Claude Troisgros runs four restaurants in Rio de Janeiro, Olympe and 66 Bistrô, CT Brasserie and CT Boucherie. In the US, he was part-owner of the restaurant Caviar & Banana in New York City, and he is Executive Chef/Consultant at Blue Door Restaurant at the Delano Hotel in Miami. 66 Bistrô was recently closed in order to open another CT Boucherie location. Troisgros is a celebrity chef in Brazil, where he presents his own TV show ''Que Marravilha!'' on the GNT cable channel. The TV show has a magazine format, with recipes, reality show features, and travelogue pieces. Filmography See also * Troisgros family Troisgros () is a French restaurant and hotel with a primary location in Ouches (L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roanne
Roanne (; frp, Rouana; oc, Roana) is a commune in the Loire department, central France. It is located northwest of Lyon on the river Loire. It has an important Museum, the ''Musée des Beaux-arts et d'Archéologie Joseph-Déchelette'' (French), with many Egyptian artifacts. Economy Roanne is known for gastronomy (largely because of the famous Troisgros family), textiles, agriculture and manufacturing tanks. Roanne station has rail connections to Clermont-Ferrand, Saint-Étienne, Moulins and Lyon. History The toponymy is Gaulish, ''Rod-Onna'' ("flowing water") which became ''Rodumna'', then ''Rouhanne'' and ''Roanne''. The town was sited at a strategic point, the head of navigation on the Loire, below its narrow gorges. As a trans-shipping point, its importance declined with the collapse of long-distance trade after the fourth century. In the twelfth century, the site passed to the comte du Forez, under whose care it began to recover. An overland route led to Lyon and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caviar & Banana
Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea ( Beluga, Ossetra and Sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Terminology According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes order (including Acipenseridae, or sturgeon ''sensu stricto'', and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar." This position is also adopted by the Convention on Internati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Emigrants To Brazil
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * French (episode), "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * Française (film), ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (disam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Chefs
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Living People
Related categories * :Year of birth missing (living people) / :Year of birth unknown * :Date of birth missing (living people) / :Date of birth unknown * :Place of birth missing (living people) / :Place of birth unknown * :Year of death missing / :Year of death unknown * :Date of death missing / :Date of death unknown * :Place of death missing / :Place of death unknown * :Missing middle or first names See also * :Dead people * :Template:L, which generates this category or death years, and birth year and sort keys. : {{DEFAULTSORT:Living people 21st-century people People by status ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Troisgros Family
Troisgros () is a French restaurant and hotel with a primary location in Ouches (Loire (department), Loire, France) and additional affiliated restaurants in Roanne and Iguerande, in France. It started in 1930 as a restaurant located in Roanne, held by Jean-Baptiste Troisgros and his wife Marie, then by their sons Jean and Pierre under the name of in 1957, and finally by their grandson Michel, owner of the current restaurant in Ouches. It has been awarded three Michelin Guide, ''Michelin'' stars since 1968. The hotel (Hotel rating, five stars) has been a member of ''Relais & Châteaux'' since 1966. Biography Jean-Baptiste and Marie Troisgros Jean-Baptiste Troisgros (1898–1974) and his wife Marie Badaut (1900–1968), lemonade makers of Burgundian origin, ran the in Chalon-sur-Saône in Burgundy. They had three children: Jean (born 2 December 1926 in Chalon-sur-Saône), Pierre Troisgros, Pierre (born 3 September 1928 in Chalon-sur-Saône) and Madeleine (born 17 June 193 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rede Globo
TV Globo (, "Globe TV", or simply Globo), formerly known as Rede Globo, is a Brazilian free-to-air Television broadcasting, television network, launched by media proprietor Roberto Marinho on 26 April 1965. It is owned by media conglomerate Grupo Globo. The TV station is by far the largest of its holdings. Globo is the largest commercial TV network in Latin America and the second-largest commercial TV network in the world behind the American Broadcasting Company and the largest producer of telenovelas. All of this makes Globo renowned as one of the most important television networks in the world and Grupo Globo as one of the largest media groups. Globo is headquartered in the Jardim Botânico, Rio de Janeiro, Jardim Botânico neighborhood of Rio de Janeiro, where its news division is based. The network's main production studios are located at a complex dubbed ''Estúdios Globo'', located in Jacarepaguá, in the same city. Globo is composed of 5 owned-and-operated television st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mestre Do Sabor
''Mestre do Sabor'' (English: ''Taste Master'') is a Brazilian reality television cooking competition format originally created, produced and aired by TV Globo. The series premiered on Thursday, October 10, 2019, at 10:30 p.m. / 9:30 p.m. ( BRT / AMT Amt is a type of administrative division governing a group of municipalities, today only in Germany, but formerly also common in other countries of Northern Europe. Its size and functions differ by country and the term is roughly equivalent to ...). The show features chefs competing against each other in various culinary challenges. They are mentored and judged by a panel of professional chefs and other notables from the food industry. The first season generally received bad reviews from critics and its ratings were below average TV Globo's expectations. The series was renewed for a second season before the first had started airing. Series overview : Team Avillez : Team Katia : Team Leo : Team Rafa Ratings a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernand Point
Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur and is considered to be the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. Early life He was born in Louhans, Saône-et-Loire, France. His family kept an inn where he started cooking when he was ten. He moved to Paris and worked at some of the capital's best restaurants before working with Paul Bocuse's father at the in Évian-les-Bains. Career He had received his training with Foyot in Paris, the Bristol Hotel, Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. In 1922, he and his family moved to Vienne, a city in southeast France near Lyon, and opened a restaurant. Two years later his father left the restaurant to Fernand, who renamed it La Pyramide. La Pyramide Point opened Restaurant de la Pyramide when he was 24, about south of Lyon in the town of Vienne. The restaurant was awarded three Michelin stars. Ma Gastronom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loire (department)
Loire (; ; frp, Lêre; oc, Léger or ''Leir'') is a landlocked department in the Auvergne-Rhône-Alpes region of France occupying the river Loire's upper reaches. Its prefecture is Saint-Étienne. It had a population of 765,634 in 2019.Populations légales 2019: 42 Loire INSEE History Loire was created in 1793 when the Rhône-et-Loire department was split into two, about 3½ years after it was created. This was a response to counter-revolutionary activities in |
Nouvelle Cuisine
''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or ''Le Nouveau Guide''. History The term "nouvelle cuisine" has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his ''Cuisinier moderne'' in 1733–1735. The first volumes of Menon's ''Nouveau traité de la cuisine'' was published in 1739. And it was in 1742 that Menon introduced the term ''nouvelle cuisine'' as the title of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Troisgros
Pierre Troisgros (3 September 1928 – 23 September 2020) was a French chef and restaurateur, best known for his restaurant Frères Troisgros. Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. At the time of his death, he had set a record by never losing his three Michelin stars once he was first awarded them. Stephen Harris for the ''Telegraph'' described him "the father of nouvelle cuisine." Career His brother Jean Troisgros was two years older than him. He and his brother received their first cooking lessons from their mother. Pierre Troisgros and his brother completed an apprenticeship with renowned top chefs in Paris. In Paris, he refined his skills along with his brother at the restaurant Lucas Carton. When they were called back to take over the family business in 1953, Pierre was in charge of cooking, and Jea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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