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Jean Sulpice
Jean Sulpice (; born 27 July 1978) is a French chef from Aix-les-Bains. He is best known for being the youngest French chef to ever receive a Michelin Star; he was 26 years old at the time. His first restaurant was called Restaurant de Jean Sulpice (The Oxalys before 2014) and was located in Val Thorens in the French Alps. Biography Jean Sulpice was born on 27 July 1978 in Aix-Les-Bains, Savoie. He comes from a family of restaurant owners and he spent his childhood in his hometown. His vocation for cooking started at a very young age when he spent time in his parents' restaurant... At the age of 16, Jean Sulpice obtained an apprenticeship at the Auberge Lamartine and started learning gastronomy alongside the renowned French chefs Jean and Pierre Marin. In 1998, Jean Sulpice met Marc Veyrat and was offered a second in command position at La Ferme de Mon Père, in Megève. Wanting to learn more, Jean Sulpice left Marc Veyrat's kitchen and entered the kitchen of the Arnsbourg res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aix-les-Bains
Aix-les-Bains (, ; frp, Èx-los-Bens; la, Aquae Gratianae), locally simply Aix, is a commune in the southeastern French department of Savoie.Commune d'Aix-les-Bains (73008) INSEE Situated on the shore of the largest natural lake of glacial origin in France, the , this is a major ; it has the largest freshwater |
Jaune D'oeuf
{{disambiguation, surname, given name ...
Jaune may refer to: * ''Jaune'' (album), a 1970 album by Jean-Pierre Ferland * Jewna or , Lithuanian Grand Duchess *Carte Jaune, an international certificate of vaccination *Vin jaune, a type of wine People with the name *Jaune Quick-To-See Smith, Native American artist *Oda Jaune, Bulgarian painter *Tête Jaune, Iroquois-Métis trapper, fur trader, and explorer See also * Yellow Yellow is the color between green and orange on the spectrum of light. It is evoked by light with a dominant wavelength of roughly 575585 nm. It is a primary color in subtractive color systems, used in painting or color printing. In the R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stéphane Rotenberg
Stéphane Rotenberg (born 21 September 1967) is a French journalist and television presenter. Background and early life Stéphane Rotenberg's grandparents are from Polish families who settled in the Nord-Pas de Calais Mining Basin of Lens. His paternal grandparents, Polish Jews, fled oppression, while his maternal grandparents, Polish Catholics, came to France looking for work. One of his grandfathers is a miner, the other is a furniture manufacturer. Stéphane Rotenberg was born in Lens (Pas-de-Calais), Lens, but when he was two and a half years old, his parents left Pas-de-Calais to find work in Paris. In 1985, he ceased studying for the baccalauréat, France's secondary schooling qualification, three months before the exams, preferring to immediately start a career as a journalist A journalist is an individual that collects/gathers information in form of text, audio, or pictures, processes them into a news-worthy form, and disseminates it to the public. The act or proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
M6 (TV Channel)
M6 (), also known as , is the most profitable private national French public television channel and the third most watched television network in the French-speaking world. M6 is the head channel of the M6 Group media empire that owns several TV channels, magazines, publications, movie production and media-related firms etc. It is owned by RTL Group. On 20 May 2021 it was announced that M6 Group, owners of the channel, has proposed a merger with TF1 Group, which owns TF1. On September 16, 2022, it was announced that the merger was officially abandoned. History M6 launched on 1 March 1987 at 11:15 am CET taking the place of TV6 (French TV channel), TV6. M6's current on-air brand image, introduced in May 2020 suggests that it tailors its service to teenagers and young-adult demographics. Its current programs lineup include: * French TV shows: ''Les Bleus (TV show), Les Bleus'', ''Scènes de Ménages'', ''Vous les femmmes (TV series), Vous les femmes'' * French TV programs : ... [...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] |
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] |
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] |
MasterChef France
''MasterChef France'' is a French television series broadcast on TF1 in France. It premiered on August 19, 2010. It is produced by Shine France and TF1 and has run for four seasons. The original presenter, Carole Rousseau, was controversially removed from the programme in 2013. Michel Roux Jr, a judge in the original British series, has stated that he believes the British ''MasterChef'' should be more ambitious and emulate some of the content of the French version. (Nov 4 2013) Digital Spy (Accessed 3 March 2014) Plot A large number of amateur chefs compete in the ''MasterChef France'' kitchen to im ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savoy
Savoy (; frp, Savouè ; french: Savoie ) is a cultural-historical region in the Western Alps. Situated on the cultural boundary between Occitania and Piedmont, the area extends from Lake Geneva in the north to the Dauphiné in the south. Savoy emerged as the feudal County of Savoy ruled by the House of Savoy during the 11th to 14th centuries. The original territory, also known as "ducal Savoy" or "Savoy proper", is largely co-terminous with the modern French Savoie and Haute-Savoie ''départements'', but the historical expansion of Savoyard territories, as the Duchy of Savoy (1416–1860) included parts of what is now western Italy and southwestern Switzerland. The current border between France and Italy is due to the Plombières Agreement of 1858, which in preparation for the unification of Italy ceded western Savoy to France, while the eastern territories in Piedmont and Liguria were retained by the House of Savoy, which was to become the ruling dynasty of Italy. Geogr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulis
A coulis ( ) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie. Older uses The term originally referred to the released juices of cooked meats, then usually to puréed meat-based soups, and today can sometimes refer to a puréed soup of shellfish. See also * Dessert sauce * List of dessert sauces This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts. Dessert sauces may be cooked or uncooked. Dessert sauces * Butterscotch * Caramel sauce * Chancaca * Chocolate g ... References Sauces {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beaufort Cheese
Beaufort () is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Varieties There are three varieties of Beaufort: *Beaufort d'été (or summer Beaufort) *Beaufort d'alpage (made in chalets in the Alps on high pastures) *Beaufort d'hiver (winter Beaufort) AOC Status Beaufort was first certified as an appellation d'origine contrôlée in 1968. Preparation and production Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region. The cheese is prepared using of milk for every of cheese desired. The milk used in one variety comes from the Tarine or Abondance cows that graze in the Alps. To make Beaufort, the milk is first heated and then cast into a beechwood hoop or mold which gives the cheese its distinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
