Christian Constant | |
|---|---|
| Born | 18 May 1950 (age 71) |
| Culinary career | |
Rating(s) | |
Current restaurant(s)
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Television show(s)
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| Website | www.maisonconstant.com |
Christian Constant (born 18 May 1950) is a French chef and entrepreneur. [1]
Christian Constant | |
|---|---|
| Born | 18 May 1950 (age 71) |
| Culinary career | |
Rating(s) | |
Current restaurant(s)
| |
Television show(s)
| |
| Website | www.maisonconstant.com |
Christian Constant (born 18 May 1950) is a French chef and entrepreneur. [1]
Christian Constant was born in Montauban, Tarn-et-Garonne in the region of Midi-Pyrénées. He began his career as a chef in 1988 at the Hôtel Crillon in Paris. Afterwards he was appointed chef at the Hôtel Ritz. In 1996 he founded his first restaurant Le Violon d'Ingres which received one Michelin star.
Today he owns six restaurants, each with its own style and chef : Le Violon d'Ingres, Le Café Constant, Les Cocottes Tour Eiffel, Les Cocottes Arc-de-Triomphe, restaurants offering traditional recipes cooked in Staub Dutch ovens. All of these are in Paris. Since 8 June 2011, he has also owned Le Bibent, a brasserie located in Toulouse, and near his hometown, since 2014, Le Bistrot Constant. All of his restaurants are open 7 days a week.
From 2010 to 2014, he was a member of the jury in the French version of Top Chef on M6. He also presented on the same channel a similar short program titled Astuce de Chef alternatively with the other members of the jury, where he shows some cooking tips while preparing a dish.
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Joël Robuchon 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 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.
Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.
Albert Henri Roux was a French-British restaurateur and chef. He and his brother Michel operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars, and his son, Michel Roux, Jr., continues to run Le Gavroche.
Prosper Montagné was a French chef and author of many books and articles on food, cooking, and gastronomy, notably the Larousse Gastronomique.
Georges Dufrénoy was a French post-Impressionist painter associated with Fauvism.
Michel Guérard is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur.
Troisgros is a French restaurant and hotel with a primary location in Ouches and additional affiliated restaurants in Roanne and Iguerande, in France.
Yannick Alléno is a French chef who operates the restaurants Pavillon Ledoyen and L'Abysse in Paris and Le 1947 in Courchevel. He has been awarded six Michelin stars in his career.
Christophe Aribert is a French chef with two Michelin stars and 4 toques Gault Millau. He runs the kitchen of the restaurant at the Grand Hotel Les Terrasses at Uriage-les-Bains.
Georges Blanc is a French chef and restaurateur, with three Michelin stars and four toques from the guide Gault et Millau.
Yves Camdeborde is a French chef. He specializes in bistro cuisine. Journalists call him the chef of "bistronomy".
Frédéric Anton is a French chef, Meilleur Ouvrier de France and three stars at the Guide Michelin since 2007. He was the chef of the restaurant Le Pré Catelan in Paris. He is now the chef at Le Jules Verne restaurant located in the Eiffel Tower.
Jean-François Piège is a French chef, two stars at the Guide Michelin.
Emmanuel Renaut is a French chef, three Michelin stars and Meilleur Ouvrier de France in 2004. A former sous-chef of Marc Veyrat, he then founded his own restaurant Flocons de sel at Mégève.
Christian Le Squer is a French three-star Michelin chef at Restaurant Le Cinq, Paris.
Michel Sarran, born on 18 April 1961, in Nogaro, in Gers (France), is a chef from Toulouse whose restaurant, which bears his name, has been awarded two Michelin stars.
Le Violon d'Ingres is a black and white photograph created by American visual artist Man Ray in 1924. It became one of his most known photographs and of surrealist photography. The picture was first published at the Surrealist magazine Littérature, in June 1924.
Jérôme Banctel is a French chef. He is the chef of the two starred restaurant Le Gabriel at the hotel La Réserve Paris.
Simone Zanoni is an Italian chef. He is the chef at the George, one of the three restaurants of the Four Seasons Hotel George V, one star at the Michelin guide. He was before a chef at the restaurants of Gordon Ramsay, two and three Michelin stars.
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