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Club Des Cent
The Club des Cent ("Club of One Hundred") brings together distinguished gastronomes such as Curnonsky, Henri Gault, Christian Millau and Doyon. This club is also known as the Compagnons de Cocagne. As its name indicates, the Club has exactly one hundred official members. In addition, there are a few trainees, as well as foreign and honorary members. Founded in 1912 by Louis Forest, the club engages in various activities focused on gastronomy. The members meet weekly, every Thursday from 12:30pm to 2:30pm precisely, usually at Maxim's on rue Royale in Paris. In addition to the weekly meals, foreign trips are also organized. Around 2011, the Club des Cent (club of 100) club decided to move its general assembly to another restaurant than Maxim's, shocking the press, as they'd been at Maxim's for a long time.https://www.independent.co.uk/news/maxim-s-decline-leaves-cardin-with-food-for-thought-1296145.html access date 8 June 2021 Description Tradition dictates that a "Brigadier" take ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Henri Gault
Henri Gault (, 4 November 1929 - 9 July 2000) was a French food journalist. He was co-founder of the Gault Millau guides with Christian Millau, and invented the phrase "nouvelle cuisine", though later he claimed to regret it.The Guardian ''The Guardian'' is a British daily newspaper. It was founded in 1821 as ''The Manchester Guardian'', and changed its name in 1959. Along with its sister papers ''The Observer'' and ''The Guardian Weekly'', ''The Guardian'' is part of the Gu ...br>Obituary/ref> References 1929 births 2000 deaths French male writers 20th-century French male writers French food writers {{France-nonfiction-writer-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian Millau
Christian Dubois-Millot, pen name Christian Millau (, 30 December 1928 – 5 August 2017), was a French food critic and author. Born in Paris, he began his career as a journalist in the "interior policy" department of ''Le Monde'' newspaper. In 1965 he founded the Gault Millau restaurant guide ''Le Nouveau Guide'' with Henri Gault and André Gayot. He launched the famed Gault & Millau guide in 1969 with Henri Gault, which helped galvanise the movement of young French chefs developing lighter, more inventive and beautiful looking dishes. Some 100,000 copies of the guide were sold that year. He was originally slated to be one of the judges at the historic Judgment of Paris (wine), Judgment of Paris wine tasting event of 1976 but was replaced by his brother Claude Dubois-Millot. His friends announced his death on 7 August 2017 at the age of 88. Published works * (with Marianne Rufenacht) ''La Belle Époque à table'', Gault-Millau, 1981 * ''Dining in France'' Stewart, Tabori & Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maxim's Paris
Maxim's is a restaurant in Paris, France, located at No. 3 rue Royale in the 8th . It is known for its Art Nouveau interior decor. In the mid 20th century Maxim's was regarded as the most famous restaurant in the world. History Early history Maxim's was founded as a bistro in 1893 by Maxime Gaillard, formerly a waiter, at 3 Rue Royale in Paris.https://www.maxims-shop.com/en/content/The-Maxims-Restaurant.html access date 8 June 2021 The location had previously been an ice-cream parlor. In 1899, it was given the decor it became known for, in preparation for the 1900 Paris Exposition. Ceilings were done in stained-glass, and there are murals of nymphs.https://www.smh.com.au/business/companies/from-the-archives-1987-maxim-s-icon-of-la-belle-epoque-20201230-p56qsy.html access date 8 June 2021 In that era, it became known as a "place to take ladies but never one's wife," as said in Franz Lehar's music about the location. At the end of the 19th century, in la belle époque, Maxi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rue Royale, Paris
The rue Royale () is a short street in Paris, France, running between the Place de la Concorde and the Place de la Madeleine (site of the Church of the Madeleine). The rue Royale is in the city's 8th arrondissement. Among the well-known addresses on this street is that of Maxim's restaurant, at number 3. On 12 August 1843, the rue Royale was the scene for a bizarre phenomenon, when tens of thousands of butterflies landed, causing chaos and swarming the shops and restaurants. The pillars of the Madeleine were, reportedly, "covered". See also *Rue Royale, the city of Lyon *Rue Royale, the city of Brussels Brussels (french: Bruxelles or ; nl, Brussel ), officially the Brussels-Capital Region (All text and all but one graphic show the English name as Brussels-Capital Region.) (french: link=no, Région de Bruxelles-Capitale; nl, link=no, Bruss ... References {{Paris-road-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris
Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called the capital of the world. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the region France's primate city. The Paris Region had a GDP of €739 billion ($743 billion) in 2019, which is the highest in Europe. According to the Economist Intelli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippe Bouvard
Philippe Bouvard (; born 6 December 1929 in Coulommiers) is a French television and radio presenter. From 1977 to 2014 he hosted the French radio program ''Les Grosses Têtes'' on Radio Luxemburg RTL, from 1982 to 1986 he hosted the television program ''Le Petit Théâtre de Bouvard'', and since 2014 he has hosted the radio program Allo Bouvard on RTL. Honours 2014 : Commander in the Order of the Crown. Filmography * '' Vacances explosives'' (1957) .... François Morel * ''The Dirty Game'' (1965, dialogues) * ''A Slightly Pregnant Man ''A Slightly Pregnant Man'' (french: L'Événement le plus important depuis que l'homme a marché sur la Lune, lit=The Most Important Event Since Man Walked on the Moon; it, Niente di grave, suo marito è incinto, lit=No Big Deal, Your Husband I ...'' (1973) .... Himself * '' L'aile ou la cuisse'' (1976) .... himself as TV presenter Books *Un homme libre, 1995 References External links * 1929 births Living people People from C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Tulard
Jean Tulard (born 22 December 1933, Paris) is a French academic and historian, specialising in the history of cinema, of the French Consulate and the First French Empire. He is a member of the Académie des sciences morales et politiques since 1994. Career Tulard was one of the experts involved in verifying the heart believed to be that of Louis XVII of France, actually the Dauphin of France as the heir apparent to the throne, who died in 1795 in imprisonment. Scientists using DNA samples from Queen Anne of Romania, and her brother Andre de Bourbon-Parme, maternal relatives of Louis XVII, and from a strand of Marie-Antoinette's hair, proved the young royal's identity. Historic evidence as to the location of the heart over the decades was also considered. In a summary of the investigation in 2004, Tulard wrote: "This heart is ... almost certainly that of Louis XVII. We can never be 100 per cent sure but this is about as sure as it gets". In April 2010, he became Commander of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Barre
Raymond Octave Joseph Barre (; 12 April 192425 August 2007) was a French centre-right politician and economist. He was a Vice President of the European Commission and Commissioner for Economic and Financial Affairs under three presidents ( Rey, Malfatti and Mansholt) and later served as Prime Minister under Valéry Giscard d'Estaing from 1976 until 1981. As a candidate for the presidency in 1988, he came in third and was eliminated in the first round. He was born in Saint-Denis, in the French island of Réunion, then still a colony (it became an overseas department in 1946). Career Professional life After his education, Raymond Barre was professor of economics at the ''Institut d'Etudes Politiques de Paris (Sciences Po)'' as well as ''École Centrale Paris''. From 1959 to 1962, he was director of Jean-Marcel Jeanneney's staff, in the ministry of Industry and Trade. Then, in 1967, President Charles de Gaulle chose him as Vice-President of the European Commission for Econom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
