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Pierre Wynants
Pierre Wynants (born 5 March 1939) is a Belgian chef. He owned and led the ''Comme chez Soi'' restaurant in Brussels. Under his ownership, the restaurant held three Michelin stars from 1979 until 2006. In 2004, he created the menu of the '' Ostend Queen'' establishment. This restaurant received a rather good review in the 2005 Benelux edition Michelin restaurant guide (or ''Benelux Michelin Guide''), although the restaurant had not opened at the time of publication of the guide. This breach of the renowned guide's rules created quite a stir in the Belgian press, particularly in ''Le Soir''. Shortly after this scandal, the managers of the France-based restaurant guide recalled all fifty thousand copies of the newly published guide. In 2007 he passed over control of Comme chez Soi to his son-in-law Lionel Rigolet. See also * Belgian cuisine Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Wynants
Pierre Wynants (born 5 March 1939) is a Belgian chef. He owned and led the ''Comme chez Soi'' restaurant in Brussels. Under his ownership, the restaurant held three Michelin stars from 1979 until 2006. In 2004, he created the menu of the '' Ostend Queen'' establishment. This restaurant received a rather good review in the 2005 Benelux edition Michelin restaurant guide (or ''Benelux Michelin Guide''), although the restaurant had not opened at the time of publication of the guide. This breach of the renowned guide's rules created quite a stir in the Belgian press, particularly in ''Le Soir''. Shortly after this scandal, the managers of the France-based restaurant guide recalled all fifty thousand copies of the newly published guide. In 2007 he passed over control of Comme chez Soi to his son-in-law Lionel Rigolet. See also * Belgian cuisine Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France ... [...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] |
Comme Chez Soi
Comme Chez Soi is a restaurant in Brussels, Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to th .... The chef is Lionel Rigolet, Gault Millau's Belgian Chef of the Year 2007. For 27 years (as of 1979), it was rated with 3 stars by the Michelin Red Guide. In 2006 it was downgraded to two stars after chef and owner Pierre Wynants announced he would step down in favour of his son-in-law Rigolet. In 2022, Comme chez Soi lost another star, currently rated with one Michelin star. The restaurant was founded in 1926 by Georges Cuvelier, originally a coal miner from the Belgian Borinage region. In the 1930s, it moved to its present location, an art nouveau house at Place Rouppe in Brussels, where it obtained its first Michelin star in 1953. Generations of chefs * Georges Cuvelie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...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] |
Menu
In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on a large poster or display board inside the establishment, displayed outside the restaurant, or put on a digital screen. Since the late 1990s, some restaurants have put their menus online. Menus are also often a feature of very formal meals other than in restaurants, for example at weddings. In the 19th and 20th centuries printed menus were often used for society dinner-parties in homes; indeed this was their original use in Europe. History Menus, as lists of prepared foods, have been discovered dating back to the Song dynasty in China. In the larger cities of the time, merchants found a way to cater to busy customers who had little time or ene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ostend Queen
Ostend ( nl, Oostende, ; french: link=no, Ostende ; german: link=no, Ostende ; vls, Ostende) is a coastal city and municipality, located in the province of West Flanders in the Flemish Region of Belgium. It comprises the boroughs of Mariakerke, Raversijde, Stene and Zandvoorde, and the city of Ostend proper – the largest on the Belgian coast. History Origin to Middle Ages In the Early Middle Ages, Ostend was a small village built on the east-end () of an island (originally called Testerep) between the North Sea and a beach lake. Although small, the village rose to the status of "town" around 1265, when the inhabitants were allowed to hold a market and to build a market hall. The major source of income for the inhabitants was fishing. The North Sea coastline has always been rather unstable due to the power of the water. In 1395 the inhabitants decided to build a new Ostend behind large dikes and further away from the always-threatening sea. 15th to 18th century The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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