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Le Club des Chefs des Chefs (C.C.C.), founded by Gilles Bragard in 1977, is an international culinary organisation of chefs to world leaders. [1]The main purposes of this official gathering are to promote the national kitchen, and act as diplomatic representatives.
La Chaîne des Rôtisseurs organizes a cooking competition for young chefs under 27, the Jeunes Chefs Rôtisseurs, sponsored by a professional Chaîne member. The competition is a "black box" competition, where the competitors do not know ahead of time the ingredients they will use.
He spent his formative years of technical training in France in the Michelin-starred kitchens of Christian Willer (of Le Palme d'Or Restaurant), twin brothers Jacques and Lourent Pourcel (of Le Jardin des Sens) and Jacques Chibois (of La Bastilde Saint-Antoine). [1] Lefebvre has been chef for former President of France, Jacques Chirac. [2]
Les Marmitons is a gastronomic and social club of gentlemen who have a common interest in fine food, wine and the culinary arts. Through regular gatherings, members gain knowledge and experience in the preparation and presentation of various fine cuisines under the direction a recognized chef invited to lead the event.
The Club des Chefs des Chefs annual meeting in London (2014) At the summit of culinary diplomacy is Le Club des Chefs des Chefs , [ 58 ] or the Leaders' Chefs' Club. Created in 1977 by Gilles Bragard , former CEO of Bragard Uniforms , the club annually brings together more than 25 chefs of heads of state to meet and discuss their work.
Since 1980, the Union Interalliée houses on its 3rd and 4th floor a separate club, the Nouveau Cercle de l'Union. While all the members of that club are necessarily members of the Union Interalliée, this strictly social club has its own identity and holds separate events.
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Bernard Daniel Jacques Loiseau (French pronunciation: [bɛʁnaʁ danjɛl ʒak lwazo]; 13 January 1951 – 24 February 2003) was a French chef at Le Relais Bernard Loiseau in Saulieu, Côte-d'Or.