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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]
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.
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.
Bocuse claimed that Henri Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. [ 5 ] Bocuse inspired the character of chef Auguste Gusteau in the 2007 animated film Ratatouille , directed by Brad Bird , [ 6 ] the plot line of which was also influenced by fellow ...
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The legendary French chef does it again! Jacques Pépin chicken salad. We're big fans of Jacques Pépin for a multitude of reasons: his classic recipes are solid and foolproof; his calm, soothing ...
Hélène Darroze (born 23 February 1967) is a French chef.She has 6 Michelin stars and three restaurants, Hélène Darroze at The Connaught in London with 3 stars, Marsan par Hélène Darroze in Paris with 2 stars and Hélène Darroze à Villa La Coste in Provence with 1 star.
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