Search Results
bestofbridgestone: The Greatest Accidental Chef…
Thursday, December 10th, 2009Being the pioneer makes you the greatest. We could say, for instance, “Myrtle Allen is the greatest cook in the history of Ireland”, and we would be dead right. France? Fernand Point. Spain? Ferran Adria. USA? Alice Waters. UK? …
Carre d'agneau en croute d'amandes et romarin, accompagne de …
Wednesday, October 21st, 2009Les carottes facon “Patrick Henriroux“. Patrick henriroux est le chef d’un grand lieu de la cuisine francaise, La Pyramide restaurant de feu Fernand Point. 5 carottes, 20 gr de miel, 0,5 l de bouillon de boeuf, QS de beurre. …
°°popote de véro°°
Wednesday, October 14th, 2009Les carottes facon “Patrick Henriroux“. Patrick henriroux est le chef d’un grand lieu de la cuisine francaise, La Pyramide restaurant de feu Fernand Point. 5 carottes, 20 gr de miel, 0,5 l de bouillon de boeuf, QS de beurre. …
Henriroux, Patrick
Thursday, July 9th, 2009Patrick HenrirouxLa PyramideVienne, Francehttp://www.lapyramide.com The legendary restaurant La Pyramide was established in 1923 by the equally legendary Fernand Point. The name comes from a nearby pyramid, a relic from Roman days in the region. After being run by the Point family until 1986, it fell to the group which bought the famous restaurant in 1987, [...]
Gutierrez, Jose
Tuesday, June 30th, 2009Jose Gutierrez taped at – The Peabody Hotel, Memphis now at Encore, Memphis http://www.encore-memphis.com Convincing diners that some of America´s finest French cuisine is served in the city that is also home to Elvis´ Graceland and barbecue has never been easy. But in a grande dame southern hotel most famous for its daily parade of [...]
stop 1 – vienne
Monday, January 23rd, 2012last year, being the fiftieth year since chef fernand point passed away, they celebrated him and his life. who are they? today’s owner and chef of la pyramide, mr. patrick henriroux, organized a gathering of the top names in french …
Carre d'agneau en croute d'amandes et – °°popote de véro°°
Monday, January 23rd, 2012Les carottes facon “Patrick Henriroux“. Patrick henriroux est le chef d’un grand lieu de la cuisine francaise, La Pyramide restaurant de feu Fernand Point. 5 carottes, 20 gr de miel, 0,5 l de bouillon de boeuf, QS de beurre. …
La Pyramide, Vienne « The Wandering Epicures
Monday, January 23rd, 2012La Pyramide was a legend in its day, as was Fernand Point, its chef from 1925 until his death in 1955. His widow, Mado, kept it going for thirty more years. I remember her sitting with her dog in her loge by the front door when I first … It was brought back to life by Patrick Henriroux, who joined twenty years ago in June, 1989. We had first enjoyed his cooking at La Ferme du Mougins. He achieved his second Michelin star in 1992; he became full owner in 1998 and joined …
NOODLEBRAINS: 'ma gastronomie' fernand point
Monday, January 23rd, 2012for christmas i gave myself an inspiration of thomas keller. a book. on how the infamously famous chef fernand point made food. of course not simply food, but celebrations in dining. his creations became legendary so that the cuisine of …
