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Ducasse came to the United States and in June 2000 opened the Alain Ducasse restaurant in New York City's Essex hotel at 160 Central Park South, receiving the Red Guide's three stars in December 2005, in the first Red Guide for NYC. Ducasse became the first chef to have three restaurants awarded three Michelin stars at the same time. [3]
She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. [citation needed]After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the Le Cercle des Gourmettes culinary club and the two began to develop the concept further, collecting recipes and testing them.
Le Louis XV is Ducasse's flagship restaurant. It is located inside the Hôtel de Paris Monte-Carlo in Monte Carlo. [4] He opened the restaurant in May 1987, having been challenged by Prince Rainier III of Monaco and the Société des bains de mer de Monaco to win three Michelin stars there within four years, becoming the first hotel-based restaurant to win that level of the award.
Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.
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He then learned "palace cuisine" at Paris's Hôtel de Crillon, later going on to become the establishment's head pastry chef [3] at the age of 25. [1] He also cooked at Le Lido and Maxim's , [ 3 ] and in 1958 won the Meilleur Ouvrier de France Patisserie, while working as a pastry chef at the Hôtel de Crillon .
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[25] Similarly, Nancy Ross of The Washington Post and Times-Herald argued that many of the recipes in Volume 2 would be far too time-consuming, difficult, and expensive for the American home cook, pointing out that the recipe for French bread provided in the book was nineteen pages long, took seven hours to complete, and required the use of "a ...
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