|
Frédéric Anton
Frédéric Anton (, born 15 October 1964) is a French chef, Meilleur Ouvrier de France and three stars at the Guide Michelin since 2007. He was the chef of the restaurant ''Le Pré Catelan'' in the 16th arrondissement of Paris. He is now the chef at ''Le Jules Verne'' restaurant located in the Eiffel Tower (since 2020). Life and career Frédéric Anton was born in Nancy, France, Nancy but grew up in Contrexéville in the department of Vosges. He started his training course at the high school of Gérardmer in the same department. His career began in 1984 with Gérard Veissiere at the ''Capucin Gourmand'', a famous restaurant located in Nancy, and then in 1986 in Lille, where he worked with Robert Bardot. He then worked with chef Gérard Boyer at the Château des Crayères in Reims. From 1988 to 1996, he worked for 7 years with chef Joël Robuchon at Jamin and avenue Raymond Poincaré in the 16th arrondissement of Paris, where he became the chef. In 1997, the group Lenôtre gave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nancy, Meurthe-et-Moselle
Nancy ; Lorraine Franconian: ''Nanzisch'' is the Prefectures in France, prefecture of the northeastern Departments of France, French department of Meurthe-et-Moselle. It was the capital of the Duchy of Lorraine, which was Lorraine and Barrois, annexed by France under King Louis XV in 1766 and replaced by a Provinces of France, province, with Nancy maintained as capital. Following its rise to prominence in the Age of Enlightenment, it was nicknamed the "capital of Eastern France" in the late 19th century. The metropolitan area of Nancy had a population of 511,257 inhabitants at the 2018 census, making it the 16th-largest functional area (France), functional urban area in France and Lorraine's largest. The population of the city of Nancy proper is 104,885. The motto of the city is , —a reference to the thistle, which is a symbol of Lorraine. Place Stanislas, a large square built between 1752 and 1756 by architect Emmanuel Héré under the direction of Stanislaus I of Poland to lin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaston Lenôtre
Gaston Lenôtre (, born 28 May 1920, died 8 January 2009) was a French pastry chef. He is known as a possible creator of the opera cake (''gâteau opéra''), the founder of Lenôtre a culinary empire, whose brand includes restaurants, catering services, retail concerns and cooking schools, as well as one of the three founders with Paul Bocuse and Roger Verge of Les Chefs de France at Epcot in Orlando, Florida, US. Biography Lenôtre was born on a small farm in Normandy, in the commune of Saint-Nicolas-du-Bosc. Both of his parents eventually moved the family to Paris and became restaurant workers. Eventually, his father's ill health forced them to move back to the province from which they came. Lenôtre then had to struggle to find a position in a kitchen in Normandy. Prior to the outbreak of World War II, he sold his homemade chocolate creations in Paris from a bicycle. Following the war, Lenôtre opened a small bakery in Normandy. The venture was a success and in 1957 he cam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knights Of The Legion Of Honour
A knight is a person granted an honorary title of knighthood by a head of state (including the Pope) or representative for service to the monarch, the church or the country, especially in a military capacity. Knighthood finds origins in the Greek ''hippeis'' and ''hoplite'' (ἱππεῖς) and Roman '' eques'' and ''centurion'' of classical antiquity. In the Early Middle Ages in Europe, knighthood was conferred upon mounted warriors. During the High Middle Ages, knighthood was considered a class of lower nobility. By the Late Middle Ages, the rank had become associated with the ideals of chivalry, a code of conduct for the perfect courtly Christian warrior. Often, a knight was a vassal who served as an elite fighter or a bodyguard for a lord, with payment in the form of land holdings. The lords trusted the knights, who were skilled in battle on horseback. Knighthood in the Middle Ages was closely linked with horsemanship (and especially the joust) from its origins in the 12 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Chefs Of Michelin Starred Restaurants
A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may not have a head, but many bilaterally symmetric forms do, regardless of size. Heads develop in animals by an evolutionary trend known as cephalization. In bilaterally symmetrical animals, nervous tissue concentrate at the anterior region, forming structures responsible for information processing. Through biological evolution, sense organs and feeding structures also concentrate into the anterior region; these collectively form the head. Human head The human head is an anatomical unit that consists of the skull, hyoid bone and cervical vertebrae. The term "skull" collectively denotes the mandible (lower jaw bone) and the cranium (upper portion of the skull that houses the brain). Sculptures of human heads are generally based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chefs From Paris
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] |
1964 Births
Events January * January 1 – The Federation of Rhodesia and Nyasaland is dissolved. * January 5 - In the first meeting between leaders of the Roman Catholic and Orthodox churches since the fifteenth century, Pope Paul VI and Patriarch Athenagoras I of Constantinople meet in Jerusalem. * January 6 – A British firm, the Leyland Motor Corp., announces the sale of 450 buses to the Cuban government, challenging the United States blockade of Cuba. * January 9 – ''Martyrs' Day'': Armed clashes between United States troops and Panamanian civilians in the Panama Canal Zone precipitate a major international crisis, resulting in the deaths of 21 Panamanians and 4 U.S. soldiers. * January 11 – United States Surgeon General Luther Terry reports that smoking may be hazardous to one's health (the first such statement from the U.S. government). * January 12 ** Zanzibar Revolution: The predominantly Arab government of Zanzibar is overthrown by African nationalist rebels; a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Michelin Starred Restaurants
Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were. The rating system was first introduced in 1926 as a single star, with the second and third stars introduced in 1933. According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once a year. Summary The 2021 Michelin Guides list 143 restaurants with 3 Michelin stars. List of Michelin 3-star restaurants by country in the latest version Austria Belgium China Denmark France and Monaco Germany Hong Kong and Macau Italy Japan Netherlands Norway Singapore South Korea Spain Sweden Switzerland Taiwan United Kingdom United States ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legion Of Honour
The National Order of the Legion of Honour (french: Ordre national de la Légion d'honneur), formerly the Royal Order of the Legion of Honour ('), is the highest French order of merit, both military and civil. Established in 1802 by Napoleon, Napoleon Bonaparte, it has been retained (with occasional slight alterations) by all later French governments and regimes. The order's motto is ' ("Honour and Fatherland"); its Seat (legal entity), seat is the Palais de la Légion d'Honneur next to the Musée d'Orsay, on the left bank of the Seine in Paris. The order is divided into five degrees of increasing distinction: ' (Knight), ' (Officer), ' (Commander (order), Commander), ' (Grand Officer) and ' (Grand Cross). History Consulate During the French Revolution, all of the French Order of chivalry, orders of chivalry were abolished and replaced with Weapons of Honour. It was the wish of Napoleon, Napoleon Bonaparte, the French Consulate, First Consul, to create a reward to commend c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amandine Chaignot
Amandine Chaignot (born 1 May 1979) is a French chef. Early life and education The daughter of a scientist, Amandine was an excellent student, first in her class, who obtained her high school final exam one year in advance. In 1996, she began studying in pharmacy at the Faculté de Pharmacie but quit in 1998 and reoriented herself in culinary training. Professional career She began working as a waitress in a pizzeria. She later opened a tearoom and then registered at the École Grégoire-Ferrandi. She did her training course at the Maison de l'Aubrac and then at Prune (one macaron at the Michelin), where she was chosen as a chef assistant to participate at the Bocuse d'Or. She worked for three years at the Plaza Athénée with Jean-François Piège and at The Ritz Hotel in London. She then worked for three years with Éric Fréchon. She pursued working at the Hôtel Meurice with Yannick Alléno and later at the Hôtel de Crillon for two years. She is currently the chef of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sébastien Demorand
Sébastien Demorand (August 4, 1969 – January 21, 2020) was a French journalist and food critic. Early life and career Sébastien Demorand was born in Harare, Zimbabwe, the son of diplomat Jacques Demorand, who worked in the United States, Belgium, Morocco and Japan. He was the brother of journalist and radio presenter Nicolas Demorand and sculptor Catherine Demorand. After studying at the Paris-Sorbonne University graduating with a degree in political science, and two years at the CFJ (Centre de Formation des Journalistes) in Paris, he joined Europe 1 and the food guide Gault et Millau. Independent since then, he collaborated for ''Régal'' and ''Fooding''. He was a columnist for RTL and the magazine ''L'Optimum''. MasterChef Since 2010, he was a member of the jury in the French version '' MasterChef'' on TF1. He was the only food critic among the chefs Frédéric Anton, Yves Camdeborde and Amandine Chaignot (since 2013). He was fluent in English English usual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yves Camdeborde
Yves Camdeborde (born 7 December 1964) is a French chef. He specializes in bistro cuisine. Journalists call him the chef of "bistronomy" (a portmanteau of the words ''bistro'' and ''gastronomy''). Professional career He left school at 14 to become a cooking assistant. After obtaining his CAP (Certificat d'Aptitude Professionnelle), he continued his training in Paris at the Ritz, the restaurant ''La Marée'', then the restaurant ''La Tour d'Argent'' and the Hôtel de Crillon.« Le renouveau du bistrot » , '''', June 22, 2006. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanity Fair (magazine)
''Vanity Fair'' is a monthly magazine of popular culture, fashion, and current affairs published by Condé Nast in the United States. The first version of ''Vanity Fair'' was published from 1913 to 1936. The imprint was revived in 1983 and currently includes five international editions of the magazine. As of 2018, the Editor-in-Chief is Radhika Jones. Vanity Fair is most recognized for its celebrity pictures and the occasional controversy that surrounds its more risqué images. Furthermore, the publication is known for its energetic writing, in-depth reporting, and social commentary. History ''Dress and Vanity Fair'' Condé Montrose Nast began his empire by purchasing the men's fashion magazine ''Dress'' in 1913. He renamed the magazine ''Dress and Vanity Fair'' and published four issues in 1913. It continued to thrive into the 1920s. However, it became a casualty of the Great Depression and declining advertising revenues, although its circulation, at 90,000 copies, was a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
