Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.
Roanne is a commune in the Loire department, central France.
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, Madrid, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2018 he held 32 Michelin Guide stars among them, the most any restaurateur has ever held. He is considered to be one of the greatest chefs of all time.
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 emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.
Pierre Gagnaire is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris. Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday'.
Claude Troisgros is a French chef who lives in Rio de Janeiro, Brazil. He is the son of the famous chef Pierre Troisgros, who with his brother Jean were among a group of French chefs who pioneered nouvelle cuisine in the 1970s, influenced by Fernand Point.
Cuisine minceur is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional nouvelle cuisine dishes. Contemporary critics acknowledged that the minceur versions by Guérard tasted better and were less filling than their nouvelle cuisine originals.
Gualtiero Marchesi was an Italian chef, unanimously considered the founder of the new Italian cuisine. In the opinion of many, he was the most famous Italian chef in the world and the one who has contributed most to the development of Italian cuisine, placing the Italian culinary culture among the most important around the world, with the creation of the Italian version of the French nouvelle cuisine.
Alain Chapel was a French chef, credited with being one of the originators of Nouvelle Cuisine. He earned three Michelin stars.
Michel Robert-Guérard, known as Michel Guérard, was a French chef, author, one of the founders of nouvelle cuisine and the inventor of cuisine minceur.
Pierre Troisgros was a French chef and restaurateur, best known for his restaurant Frères Troisgros. Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. At the time of his death, he had set a record by never losing his three Michelin stars once he was first awarded them. Stephen Harris for the Telegraph described him "the father of nouvelle cuisine."
Troisgros is a French restaurant and hotel with a primary location in Ouches and additional affiliated restaurants in Roanne and Iguerande, in France.
Frédy Girardet is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant Chez Girardet in Crissier, Switzerland earned three Michelin stars and before Girardet's retirement in 1996 was often called the greatest restaurant in the world.
Declan Ryan is a former chef, manager and hotel-owner in Cork, Ireland. In the period 1971-1999 he and his family were owners of the Michelin star winning Arbutus Lodge. From 1999 he is owner of Arbutus Breads.
Michael Ryan is an Irish Michelin star winning head chef and hotel-owner in Cork, Ireland. In the period 1971-1999 he and his family were owners of the Michelin star winning Arbutus Lodge.
Gérald Passedat is a French chef, owner of the restaurant Le Petit Nice in Marseille. He has three stars at the Guide Michelin since 2008.
Jean-Michel Lorain is a French chef. He is the owner of the restaurant La Côte Saint Jacques located in Joigny, department of Yonne in the region of Bourgogne. With his father Michel Lorain, he was rated 19.5/20 in the Gault et Millau and had three stars at the Guide Michelin from 1986 to 2001 and from 2004 to 2015. He has two Michelin stars since 2015.
Éric Pras is a French chef, Meilleur Ouvrier de France (2004), rated three stars by the Guide Michelin. He is the owner of the restaurant Lameloise located in Chagny, Saône-et-Loire.
Jean-Paul Jeunet is a French Michelin-starred former chef.
André Chiang is a Taiwanese chef and owner of five restaurants. He is the former head chef of the three Michelin star restaurant Le Jardin des Sens in France. He is known for his "Octo-philosophy" of eight elements which make up his dishes. In 2017, his Michelin 2-star eponymous Restaurant André was named the Best Restaurant in Singapore, and the second-best in Asia by Restaurant magazine.
