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Laurent Petit
Laurent Petit (born 22 June 1963) is a French chef, three stars at the Guide Michelin and established in Annecy. Biography Laurent Petit was born in Bussières-lès-Belmont, a village of 700 habitants located in the department of Haute-Marne, where his father is butcher-charcutier. The smells of pâtés en croûte, dried sausages, and black blood sausage, are his first culinary emotions. A dissipated and rebel student, he was oriented, without great conviction, at the École Hôtelière Saint-Exupéry of Saint-Dizier where he obtained a Certificat d'Aptitude Professionnelle (CAP) in cooking in 1981. After his military service, he was hired in 1984 as a cooking assistant in the restaurant ''Pied de Cochon'', located in the Quartier des Halles of Paris, then by Nicolas de Rabaudy, at that time restaurant owner of the future ''Bistrot du sommelier'', where Laurent Petit worked alongside sommelier Philippe Faure-Brac. Nicolas de Rabaudy then sent him doing interships in Michelin- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Briançon
Briançon (, ) is the sole Subprefectures in France, subprefecture of the Hautes-Alpes Departments of France, department in the Provence-Alpes-Côte d'Azur Regions of France, region in Southeastern France. It is the highest city in France at an altitude of , based on the national definition as a community containing more than 2,000 inhabitants. Its most recent population estimate is 11,084 (as of 2018) for the Communes of France, commune. Briançon has been part of the Fortifications of Vauban UNESCO World Heritage Sites, Fortifications of Vauban UNESCO World Heritage Sites since they were established in 2008. History Briançon was the ''Brigantium'' of the Romans and formed part of the kingdom of Cottius, King Cottius. Brigantium was marked as the first place in Gaul, Gallia after Alpis Cottia (Mont Genèvre). At Brigantium the road branched, to the west through Grenoble to ''Vienna'' (modern Vienne), on the Rhone; to the south through ''Ebrodunum'' (modern Embrun, Hautes-Alpe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Michelin 3-star 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] |
L'Express
''L'Express'' () is a French weekly news magazine headquartered in Paris. The weekly stands at the political centre in the French media landscape, and has a lifestyle supplement, ''L'Express Styles'', and a job supplement, ''Réussir''. History and profile ''L'Express'' was co-founded in 1953 by Jean-Jacques Servan-Schreiber, future president of the Radical Party, and Françoise Giroud, who had earlier edited ''ELLE'' and went on to become France's first minister of women's affairs in 1974 and minister of culture in 1976. When founded during the First Indochina War, it was modelled on the US magazine ''Time'' and the German magazine ''Der Spiegel''. ''L'Express'' is published weekly. The magazine was supportive of the policies of Pierre Mendès-France in Indochina, and in general had a left-of-centre orientation. The magazine opposed the war in Algeria, and especially the use of torture. In March 1958, as a result of an article of Jean-Paul Sartre reviewing the book ''La Qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Point
''Le Point'' () is a French weekly political and news magazine published in Paris. History and profile ''Le Point'' was founded in September 1972 by a group of journalists who had, one year earlier, left the editorial team of '' L'Express'', which was then owned by Jean-Jacques Servan-Schreiber, a ''député'' (member of parliament) of the Parti Radical, a centrist party. The company operating ''Le Point'', ''Société d'exploitation de l'hebdomadaire Le Point'' (''SEBDO Le Point'') has its head office in the 14th arrondissement of Paris. The founders emphasize on readers' need and it became the aim of ''Le Point'' which is published weekly on Thursdays by Le Point Communication. After a fairly difficult start in September 1972, the magazine quickly challenged ''L'Express''. The editorial team of spring 1972 found financial backing with group Hachette and was then directed by Claude Imbert. Other journalists making up the team were: Jacques Duquesne, Henri Trinchet, Pierre B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Local Food
Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different from the large-scale supermarket system. Local food (or "locavore") movements aim to connect food producers and consumers in the same geographic region, to develop more self-reliant and resilient food networks; improve local economies; or to affect the health, environment, community, or society of a particular place. The term has also been extended to include not only the geographic location of supplier and consumer but can also be "defined in terms of social and supply chain characteristics." For example, local food initiatives often promote sustainable and organic farming practices, although these are not explicitly related to the geographic proximity of producer and consumer. Local food represents an alternative to the global food model, which often sees food traveling long distances before it reaches the consumer. H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joël Robuchon
Joël Robuchon (, 7 April 1945 – 6 August 2018) was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France (France's best worker) in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the ''Larousse Gastronomique'', and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 32 ''Michelin Guide'' stars among them, the most any restaurateur has ever held. Biography Robuchon was born in 1945 in Poitiers, France, one of four children of a bricklayer. He attended the seminary in Châtillon-sur-Sèvre (now Mauléon), Deux-Sèvres, briefly considering a clerical career. In 1960, at the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alain Ducasse
Alain Ducasse (; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top rating) in the Michelin Guide. Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard's restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known. In 2012 he held 21 Michelin stars, making him the second ranked chef worldwide in terms of total Michelin stars - Joël Robuchon had 31 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Relais & Châteaux
Relais & Châteaux is an association of individually owned and operated luxury hotels and restaurants. The group currently has about 580 members in 68 countries on five continents. Predominantly represented in Europe, the association is growing in North America, Asia and Africa. The current president is Philippe Gombert. History and attributes The association was established in France in 1954. The group is known for its strict admission standards. In addition to luxurious facilities, members must have special features distinguishing them from chain hotels. Most of them are historic landmarks such as castles, manor houses, or townhouses in idyllic settings and offering exquisite haute cuisine. Prospective and current members are evaluated by the group's traditional "five C" motto A motto (derived from the Latin , 'mutter', by way of Italian , 'word' or 'sentence') is a sentence or phrase expressing a belief or purpose, or the general motivation or intention of an in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palace (hotel)
In the French hotel industry, the term ''palace'' is particularly reserved for certain establishments, in a strict sense, specifically being used to describe a luxury hotel. Since 2010, the title has been officially designated by Atout France as a grade classification of certain French hotels, around half of which are located in Paris. It is exclusively awarded to five-star hotels offering the highest level of service to their customers. At the end of August 2017, only 24 hotels out of 343 have been admitted to this category. The term is used sometimes by other French hotels (at least in their commercial name; for example, the former in Paris) that do not yet meet the criteria defined by law. List of French official Palace hotels Notes References * Sous la direction d'Alain Rey, ''Dictionnaire historique de la langue française'' deuxième édition, tome II F-PR, Dictionnaires le Robert, Paris 1998, 4.302 p. ainsi que Centre National de Ressources Textuelles et Lexical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Second French Empire
The Second French Empire (; officially the French Empire, ), was the 18-year Empire, Imperial Bonapartist regime of Napoleon III from 14 January 1852 to 27 October 1870, between the French Second Republic, Second and the French Third Republic, Third Republic of France. Historians in the 1930s and 1940s often disparaged the Second Empire as a precursor of fascism. That interpretation is no longer widely held, and by the late 20th century they were giving it as an example of a modernising regime. Historians have generally given the Empire negative evaluations on its foreign policy, and somewhat more positive evaluations of domestic policies, especially after Napoleon III liberalised his rule after 1858. He promoted French business and exports. The greatest achievements included a grand History of rail transport in France#Success under the Second Empire, railway network that facilitated commerce and tied the nation together with Paris as its hub. This stimulated economic growth a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffeehouse
A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-caffeinated beverages. In continental Europe, cafés serve alcoholic drinks. A coffeehouse may also serve food, such as light snacks, sandwiches, muffins, fruit, or pastries. Coffeehouses range from owner-operated small businesses to large multinational corporations. Some coffeehouse chains operate on a franchise business model, with numerous branches across various countries around the world. While ''café'' may refer to a coffeehouse, the term "café" generally refers to a diner, British café (colloquially called a "caff"), "greasy spoon" (a small and inexpensive restaurant), transport café, teahouse or tea room, or other casual eating and drinking place. A coffeehouse may share some of the same characteristics of a bar or restaurant, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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