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Au Revoir to All That: Food, Wine, and the End of France – Am J Psychiatry (subscription)
Tuesday, December 1st, 2009|
Au Revoir to All That: Food, Wine, and the End of France
Am J Psychiatry (subscription) … Red Guide in 1965 that heralded the work of chefs such as Paul Bocuse, Alain Chapel, the Troisgros, Michel Guérard, Roger Vergé, and Raymond Oliver. … |
Crab Meat Salad – Chef Daniel Boulud Restaurant Daniel, New York, NY
Wednesday, November 25th, 2009Crab Meat Salad – Chef Daniel Boulud Restaurant Daniel, New York, NY York. In Europe he worked with, among others, Roger Verge and Michel Guerard before coming to the US He was at Le Cirque in New York for six years then opened Daniel …
GaultMillau : le cuisinier de l'année 2010 est William Ledeuil …
Monday, October 26th, 2009William Ledeuil est élu cuisinier de l’année 2010 par le GaultMillau. il est chef du restaurant Ze Kitchen Galerie dans le 6ème arrondissement de Paris. … Vieux Puits à Fontjoncouse, Aude), Michel Guérard (Les Prés d’Eugénie, à Eugénie- les-Bains, Landes), Régis et Jacques Marcon (à Saint-Bonnet-le-Froid, Haute-Loire), Thierry Marx (Château Cordeillan-Bages à Pauillac, Gironde), Alain Passard (L’Arpège à Paris), Guy Savoy (à Paris) et Michel Troisgros (à Roanne, Loire). …
O Legado da Nouvelle Cuisine
Friday, October 16th, 2009Embora tenhamos o ano de 1972 como data de partida, sabemos que antes disso alguns chefs já praticavam as novas técnicas e apresentações, tais como Ferdinand Point, Alain Chapel, Alain Senderens, Michel Guérard, entre outros. …
Romano. Michael
Thursday, July 9th, 2009Michael RomanoUnion Square CafeNew York NYhttp://www.unionsquarecafe.com Many chefs believe that a foundation in classical French technique, far from being an impediment, instead liberates creativity and stimulates improvisation. The career of Michael Romano validates this maxim. Although Romano was born in the then-thriving Italian section of East Harlem in New York City and grew up on [...]
Richard, Michel
Thursday, July 9th, 2009Michel RichardCitronelle, Central Michel RichardWashington, D.C.http://www.citronelle.com Michel Richard is a rarity: a French chef in the United States who is as concerned about diet as he is about flavor. Of course, after working with Michel Guerard, the father of ‘cuisine minceur,’ at Eugenie-les-Bains, he’s convinced that the two concerns need not be mutually exclusive. “There [...]
Clark, Patrick
Thursday, July 9th, 2009Patrick Clark taped at Hay Adams Hotel Washington, D.C. When the Clintons were looking for a new chef for the White House, they set their sights on Patrick Clark, chef at the historic Hay Adams Hotel across Lafayette Square. Clark declined the White House job, explaining, among other reasons, that a government salary was inadequate [...]
O’Connell, Rick
Thursday, July 9th, 2009Rick O'Connelltaped at Rosalie'sSan Francisco CA While apprenticeships may last a decade in France, Rick O’Connell picked up the pace while working with great chefs from France teaching at the Mondavi Winery in the Napa Valley. “It was at those sessions assisting in the kitchen where I made the quantum leap to strive for perfection [...]
Roussel, Philippe
Thursday, July 9th, 2009Philippe RousselCafe d'Alsace, New York NYtaped at La Metairie, New Yorkhttp://www.cafedalsace.com Having worked in such grand kitchens as those of the three-star Restaurant Michel Guerard in France and the Hotel Plaza Athenee in New York, Philippe Roussel must have found the kitchen at La Metairie in the arty Greenwich Village section of New York almost [...]
Grangien, Patrick
Thursday, July 9th, 2009Patrick GrangienCafe Shelburne, Shelburne VThttp://www.cafeshelburne.com Although he claims he started cooking by “pure accident,” Patrick Grangien’s cuisine has evolved into world-class fare. Raised on the west coast of France, Grangien recalls going to market with his mother, who bought fish only if they were still “flapping on the table.” Little wonder that Grangien went on [...]
