16th century
- Lancelot de Casteau, author of L'Ouverture de cuisine (1604)
- Guillaume Fouquet de la Varenne
- Bartolomeo Scappi, author of Opera dell'Arte del Cucinare (1570)
This article is a list of notable chefs and food experts throughout history.
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.
Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.
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.
François Pierre de la Varenne, Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the traditions that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century.
The Lycée Condorcet is a school founded in 1803 in Paris, France, located at 8, rue du Havre, in the city's 9th arrondissement. It is one of the four oldest high schools in Paris and also one of the most prestigious. Since its inception, various political eras have seen it given a number of different names, but its identity today honors the memory of the Marquis de Condorcet. The school provides secondary education as part of the French education system. Henri Bergson, Horace Finaly, Claude Lévi-Strauss, Marcel Proust, Jean-Luc Marion, Francis Poulenc and Paul Verlaine are some of the students who attended the Lycée Condorcet.
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.
The 16th César Awards ceremony, presented by the Académie des Arts et Techniques du Cinéma, honoured the best French films of 1990 and took place on 9 March 1991 at the Théâtre des Champs-Élysées in Paris. The ceremony was chaired by Sophia Loren and hosted by Richard Bohringer. Cyrano de Bergerac won the award for Best Film.
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.
Molière Award for Best Supporting Actor. Winners and nominees.
Elena Arzak is a Basque chef. She is joint head chef of three Michelin starred restaurant Arzak alongside her father, Juan Mari Arzak, and was named best Female Chef in the World in 2012.
Jean-Robert de Cavel was a French-American chef active primarily in Cincinnati. He was chef de cuisine at The Maisonette from 1993 to 2002, executive chef at Jean-Robert at Pigall's from 2002 to 2009, and later operated Jean-Robert's Table, Le Bar a Boeuf, and French Crust Cafe. He and his wife founded the de Cavel Family SIDS Foundation, which runs Eat.Play.Give: Friends and Family SIDS Brunch, a culinary event that is the country's largest SIDS fundraiser.
Anne "Annette" Boutiaut Poulard, one of the Mères of France, was known as Mère Poulard, and was a cook and innkeeper in Mont-Saint-Michel, France. She was noted for her omelette creation, the Omelette de la mère Poulard, which became a specialty of the region, and for her hospitality. Paul Bocuse wrote of her, "Mother Poulard is France!"
The Omelette de la mère Poulard is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.
Mère is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries. Between 1759 and the end of the 20th century multiple women have been called Mère. Their work turned the city of Lyon and its environs into the gastronomic center of France and the world, and the most famous of them, Mère Brazier, is regarded as "the mother of modern French cooking".
Christopher Coutanceau is a French chef. He is the owner of the restaurant Christopher Coutanceau, three Michelin stars at La Rochelle. He defines himself as a "fisherman-chef" and is a proponent of sustainable fishing. He is the son of chef Richard Coutanceau and the brother of chef Grégory Coutanceau.
Édouard-Jules Corroyer was a French architect and restorer.
