Louis Outhier is a
French
French (french: français(e), link=no) may refer to:
* Something of, from, or related to France
** French language, which originated in France, and its various dialects and accents
** French people, a nation and ethnic group identified with Franc ...
chef best known for Restaurant L'Oasis, a restaurant he ran in
La Napoule, a village near
Cannes
Cannes ( , , ; oc, Canas) is a city located on the French Riviera. It is a communes of France, commune located in the Alpes-Maritimes departments of France, department, and host city of the annual Cannes Film Festival, Midem, and Cannes Lions I ...
on the
French Riviera
The French Riviera (known in French as the ; oc, Còsta d'Azur ; literal translation " Azure Coast") is the Mediterranean coastline of the southeast corner of France. There is no official boundary, but it is usually considered to extend fro ...
, from 1954 to 1988.
Career
Outhier trained under
Fernand Point
Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur and is considered to be the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon.
Early life
He was born in Louhans, ...
at
La Pyramide
Restaurant De La Pyramide, popularly known as La Pyramide, was a Michelin Guide 3-star restaurant located in Vienne, Isère, France. It was widely regarded as the greatest restaurant in France while its owner Fernand Point (1897–1955) was alive ...
, at the same time as
Jean Troisgros and
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 prominen ...
.
He is one of the few chefs in history to simultaneously earn three
Michelin stars
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 stars for excellence to a select few establishments. The acquisition or loss of a ...
(from 1969 to 1988) and four "toques" in the
Gault Millau
Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.
Points system
Gault Millau rates on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points ...
guide.
Working with then
Protégé
Mentorship is the influence, guidance, or direction given by a mentor. A mentor is someone who teaches or gives help and advice to a less experienced and often younger person. In an organizational setting, a mentor influences the personal and p ...
, he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore,
Bangkok
Bangkok, officially known in Thai language, Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estima ...
, and
Osaka
is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...
) as a consulting executive chef. In America he oversaw Le Marquis de Lafayette in Boston for its owners,
Swissotel, directing (along with
chef de cuisine
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is ...
Vongerichten) and Stephane Chousineau, Alain DiTomaso, Laurent Poulain 'Diarmuid O'Callaghan,
Ken Oringer Ken Oringer (born 1965 in Paramus, New Jersey) is a Boston-based chef who is a business partner of Jamie Bissonnette.
Education
Oringer studied restaurant management at Bryant College in Rhode Island (class of 1987) followed by a degree from the Cu ...
the menu, staffing, and sourcing of ingredients.
He is credited with introducing Asian spices into
Nouvelle Cuisine
''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased e ...
, and for bringing American
regionalism into American French restaurants through his use of local fresh ingredients.
After Outhier retired his restaurant was vacant for several years. Chef Stephane Raimbault, a former protégé of Outhier,
purchased it in 1999, after which it was awarded two Michelin stars.
Outhier was described, during his career, as thin, passionate, and "dapper". His cuisine attempts to recreate smells and tastes from his childhood, particularly the cooking of his grandmother, who along with his grandfather owned a mill in France.
References
{{DEFAULTSORT:Outhier, Louis
Living people
Head chefs of Michelin starred restaurants
Year of birth missing (living people)