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Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine (film)
''Haute Cuisine'' is a 2012 French comedy-drama film based on the true story of Danièle Mazet-Delpeuch and how she was appointed as the private chef for François Mitterrand. The original French title is ''Les Saveurs du Palais''. Plot Hortense Laborie (Catherine Frot), a renowned chef from Périgord, is astonished when the President of the Republic ( Jean d'Ormesson) appoints her his personal cook, responsible for creating all his meals at the Élysée Palace. Despite jealous resentment from the other kitchen staff, Hortense quickly establishes herself, thanks to her indomitable spirit. The authenticity of her cooking soon seduces the President, but the corridors of power are littered with traps... The story is framed by Laborie's later role cooking at a French Antarctic research station. Cast * Catherine Frot as Hortense Laborie * Arthur Dupont as Nicolas Bauvois * Jean d'Ormesson as The Président * Hippolyte Girardot as David Azoulay * Jean-Marc Roulot as Jean-Marc Lu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Russe
The historical form of (; "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by the waiter (usually at a sideboard in the dining room) before being given to the diner. It became the norm in very formal dining in the Western world over the 19th century. It contrasts with the older (; "service in the French style") in which all the food (or at least several courses) is brought out simultaneously, in an impressive display of tureens and serving dishes, and the diners put it on their plates themselves. It had the advantage of the food being much hotter when reaching the diner, and reducing the number of dishes and condiments on the table at a given time. It ensured that everybody could taste everything they wanted, which in practice the old system often did not allow. On the other hand, the effect of magnificent profusion was reduced, and many more footmen and more tableware ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Oliver
Raymond Oliver (27 March 1909 – 5 November 1990) was a French chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested '' nouvelle cuisine'', preferring the rich ingredients favored by the chefs in his native Gascony. Oliver, who was born in Langon in the Bordeaux region of France, was the son and grandson of cooks. His maternal grandmother gave him his first instruction in cooking as a boy, and he began his apprenticeship as a chef under his father at the age of 15. For more than 35 years, he was the owner of ''Le Grand Vefour'' on the Rue de Beaujolais in the Palais-Royal district. His celebrity clientele ranged from statesmen like Winston Churchill and Andre Malraux, to writers including Albert Camus and Georges Simenon, to the industrialists and financiers Henry Ford and David Rockefeller. The Aga Khan, and Prince Rainier and Princess Grace of Monaco were among his appreciative clients, as were Jean Cocteau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roger Vergé
Roger Vergé (, 7 April 1930 – 5 June 2015) was a French chef and restaurateur. He is considered one of the greatest chefs of his time. The Gault Millau described him as "the very incarnation of the great French chef for foreigners". Personal life Roger Vergé was born 7 April 1930 in Commentry, which is a commune in the department of Allier in central France. His father was a blacksmith. He said he was inspired to learn cooking from his aunt Célestine, to whom he dedicated many of his books. He began work under Alexis Chanier at restaurant ''Le Bourbonnais'' in his aunt's hometown, and trained at the ''Tour d'Argent'' and the '' Plaza Athénée'', before leaving France to work in Africa. He worked in the restaurant of ''Mansour de Casablanca'' (in Morocco), ''L'Oasis'' (in Algeria) and in Kenya. Back in Europe, he worked in the restaurants of '' Hôtel de Paris Monte-Carlo'' (in Monaco) and ''Le Club de Cavalière'' (in Le Lavandou, France). He was a keen collector of art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel Guérard
Michel Guérard (; born 27 March 1933) is a French chef, author, one of the founders of ''nouvelle cuisine'', and the inventor of ''cuisine minceur''. Early life and education Michel Guérard was born in 1933 in the Paris suburb of Vétheuil. At age six, World War II broke out, and he was raised just outside Rouen with his grandmother and then his mother. In town, his mother ran the family butcher shop after his father was drafted. He had the "kind of French country childhood that involved wading into streams barefoot to catch slippery trout with his hands, but also Nazi interrogations regarding the location of his family’s cows." After liberation in 1944, he had an "Escoffier-style feast" at a family friend's home, helping inspire him to stop studying science in favor of apprenticing as a cook. He also learned cooking from his mother and grandmother. Career He related that "watching his grandmother bake pastry inspired him to become an apprentice, aged 14, at Kléber Alix's pat ... [...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 J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alain Chapel
Alain Chapel (; 30 December 1937 – 10 July 1990) was a French chef, credited with being one of the originators of Nouvelle Cuisine. He earned three Michelin stars. Early life Chapel was born in Lyon, the son of Maître d' Charles and his wife Eva. At the outbreak of World War II, the family moved to the village of Mionnay 12 miles outside the city, where his father opened a bistro called ''La Mere Charles'' in an old coaching inn surrounded by lush gardens. There Alain Chapel received his first training. Career In the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "disrupted restaurant culture... Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter." Alain Chapel eventually returned to the family bistro which was then upgraded to a restaurant. In 1967 it was awarded its first Michelin star. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Bocuse
Paul Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the ''nouvelle cuisine'', which is less opulent and calorific than the traditional '' cuisine classique'', and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, ''nouvelle cuisine'', to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. Contributions to French gastronomy Bocuse made many contributions to French gastronomy both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four ''Chefs of the Century'' and chef at the first German restaurant to receive three Mich ... [...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 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 & Chang 1986 * ''La Franc ... [...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 ...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] |
André Gayot
André Gayot was a French people, French journalist. After a career in journalism he moved into culinary criticism and produced restaurant guidebooks known as the "Gayot Guides." Career Journalist Gayot started his career in 1949 at the ORTF, producing a program for a young audience while pursuing his studies. He became a political columnist in 1957, working for the daily newspaper ''La Liberté du Massif Central'' and as an editor for ''Paris-Presse.'' He joined the weekly magazine ''Jours de France'' in 1958. Work in Africa, The Americas, and Asia In 1960, Gayot was appointed director of information of Niger, where he created the information services and the daily ''Le Temps du Niger''. After founding the daily ''Le Courrier de Madagascar'' in Antananarivo in 1962, he directed it until 1967. That same year, Gayot created the weekly ''France Antilles Spécial Dimanche'' while living in Martinique. In 1968, he was in Dakar, Senegal, leading the creation of the newspaper ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Lameloise DSCF6580
Ancient and noble French family names, Jacques, Jacq, or James are believed to originate from the Middle Ages in the historic northwest Brittany region in France, and have since spread around the world over the centuries. To date, there are over one hundred identified noble families related to the surname by the Nobility & Gentry of Great Britain & Ireland. Origins The origin of this surname ultimately originates from the Latin, Jacobus which belongs to an unknown progenitor. Jacobus comes from the Hebrew name, Yaakov, which translates as "one who follows" or "to follow after". Ancient history A French knight returning from the Crusades in the Holy Lands probably adopted the surname from "Saint Jacques" (or " James the Greater"). James the Greater was one of Jesus' Twelve Apostles, and is believed to be the first martyred apostle. Being endowed with this surname was an honor at the time and it is likely that the Church allowed it because of acts during the Crusades. Inde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
