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.
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 coined the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault Millau, or Le Nouveau Guide.
Maurice Edmond Sailland, better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, was one of the most celebrated writers on gastronomy in France in the 20th century. He wrote or ghost-wrote many books in diverse genres and many newspaper columns. He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive. He was a student of Henri-Paul Pellaprat.
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'.
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He is best known for his eponymous restaurant Daniel, opened in New York City in 1993, which currently holds one Michelin star.
Kilien Stengel is a French gastronomic author, restaurateur, and cookbook writer. He has worked at Gidleigh Park, Nikko Hotels, Georges V Hotel in Paris, and in a number of Relais & Châteaux restaurants.
Renaison is a commune in the Loire department of central France.
Alain Chapel was a French chef, credited with being one of the originators of Nouvelle Cuisine. He earned three Michelin stars.
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.
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions.
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".
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.
Arnaud Donckele is a French chef. He currently runs two Michelin 3-star restaurants, La Vague d'Or at Cheval Blanc St-Tropez and "Plénitude" at Cheval Blanc Paris. His Saint-Tropez restaurant was awarded 3 Michelin stars in 2013, his Parisian restaurant in 2022.
Antoine Westermann is a French chef.
Victoire Loup is a food writer, culinary consultant, and cookbook author. She is the former marketing director of Le Fooding, and lives between Paris and Los Angeles where she advises chefs and F&B brands.
