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List Of French Restaurants
This is a list of notable French restaurants. French cuisine consists of cooking traditions and practices from France, famous for the rich tastes and subtle nuances with long and rich history. France, a country famous for its agriculture and independently minded peasants, was long a creative powerbase for delicious recipes, that are both healthy and refined. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". French restaurants * Alain Ducasse at the Dorchester * Alex * Les Amis * An Xuyên Bakery * Aviary, Portland, Oregon * L'Arpège * Atelier Crenn * L'Atelier de Joël Robuchon * L'Atelier de Joël Robuchon (Bangkok) * L'Atelier de Joël Robuchon (London) * Aubergine * Bagatelle restaurant * Balthazar * Baumé Restaurant * Beast, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of France in the Middle Ages, medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Atelier De Joël Robuchon (London)
''L'Atelier de Joël Robuchon'' was a Michelin-starred restaurant in West Street, Covent Garden, in the City of Westminster, London. The restaurant spanned three floors, with the counter on the ground floor, the tables and restaurant on the first floor, and the salon bar and terrace on the upper floor. The restaurant was run by French celebrity chef, Joël Robuchon, while the executive chef was Jeremy Page. Description The restaurant was northwest of Covent Garden, two doors from restaurant The Ivy. It was opened in 2006, with the L'Atelier ground floor promising no-reservations required outside of 5pm to 7pm, which at the time caused some consternation for food critics who wished to review it. As with the other L'Atelier restaurants, the seating is laid out around an open kitchen, with the entire floor of the building decorated in black and red. La Cuisine is on the second floor, which is a formal sit down restaurant, and there is a bar on the third floor. It is one of twelve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouley
Bouley was a contemporary French restaurant located at 163 Duane Street (between Greenwich Street and Hudson Street), in Tribeca in Manhattan, in New York City. The high-profile four-star chef David Bouley was its owner and chef. It initially opened in 1987 at 154 Duane Street and was closed in 1996. It reopened at its second location in October 2008 and was there just short of nine years before closing in July 2017. Jackets were required for men, at both lunch and dinner. Menu The menu was modern French, and included dishes such as porcini flan with Dungeness crab and black truffle broth, wild salmon, and organic duckling. Decor The romantic, candle-lit restaurant had vaulted ceilings brushed with gold leaf, an ancient French fireplace, and Impressionist paintings. A circular stone staircase led to a cellar for private parties. Reviews In 2013, ''Zagats'' gave it a food rating of 28, and ranked it the best of 111 restaurants in Tribeca, and the 3rd-best restaurant in New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouchon (restaurant)
Bouchon (also known as Bouchon Bistro) is a French-style restaurant with locations in Yountville, California and Las Vegas Las Vegas (; Spanish for "The Meadows"), often known simply as Vegas, is the 25th-most populous city in the United States, the most populous city in the state of Nevada, and the county seat of Clark County. The city anchors the Las Veg .... The restaurant was founded by Thomas Keller in 1998. Menu Bouchon serves French bistro-style food customarily found in Europe. The food served has been described as informal with minimalist elements. Bouchon Bakery Keller started and expanded Bouchon Bakery, a casual café which offers lower priced pastries. In 2012, Keller wrote a cookbook, '' Bouchon Bakery'', based on recipes from the café. References External links *Pancho Villas Restaurant Restaurants in California French restaurants in California Napa Valley Restaurants in the Las Vegas Valley Restaurants in the San Francisco Bay Are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Damien Pignolet
Damien Pignolet (born c. 1948) is an Australian chef who created the Josephine Pignolet Young Chef of the Year Award. Pignolet was born in Melbourne, Victoria. He is a second-generation Australian of French descent. He studied at the William Angliss College of Catering from 1966. Early years and adversity Pignolet has overcome adversity in his life. Going into hospital at the age of 5, he came out when he was eight, spending almost four years lying flat in a full-body cast because of a rare hip disease. Pignolet says the experience made him inward-looking and shy and couldn't play sport for years. "I was always the odd person out," he remembers. "I lived in a complete fantasy world." Pignolet found comfort in cooking and started out utilising ''Women's Weekly'' cookbooks but soon went to the local library and discovered the great chef, Escoffier. In 1966 Pignolet began a four-year course in catering and hotel management at William Angliss College. His career began in catering a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistro Agnes
Bistro Agnes was a French restaurant in Portland, Oregon, in the United States. Owned by chefs Greg Denton and Gabrielle Quiñónez Denton, the bistro opened in January 2018 and garnered a positive reception. ''The Oregonian'' and the ''Portland Mercury'' included Bistro Agnes in lists of the city's best news restaurants, and ''Condé Nast Traveler'' included the restaurant in a list of Portland's 21 best. After closing temporarily during the COVID-19 pandemic, the couple confirmed plans to close permanently in January 2022. Description Described as a "classic Paris bistro" and a "French comfort food spot", Bistro Agnes operated at the intersection of Southwest 12th Avenue and Alder Street in downtown Portland's West End. The interior featured blue walls, brass railings, mirrors, and vintage French posters. ''Eater Portland'''s Tim Forster called the restaurant a "French-style brasserie with classics like cassoulet and chicken liver mousse, and some American crossovers such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistro 990
Bistro 990 was a restaurant in Toronto, Ontario, Canada. It closed on March 17, 2012. The bistro served Provençal style French cuisine in an informal atmosphere. Throughout its run the restaurant had been owned by Tom Kristenbrun. History Its chef at opening was Chris Klugman who was responsible for several notable Toronto restaurants. The most recent chef was Christopher Hounsell. The restaurant was a popular Toronto eatery for actors and other celebrities. It was located on Bay Street near Wellesley, just opposite the elite Sutton Place Hotel, and near most of Toronto's other luxury hotels. This district was also the centre of the annual Toronto International Film Festival The Toronto International Film Festival (TIFF, often stylized as tiff) is one of the largest publicly attended film festivals in the world, attracting over 480,000 people annually. Since its founding in 1976, TIFF has grown to become a permane ... for years. The Bistro had thus become popular amon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berowra Waters Inn
Berowra Waters Inn is a restaurant, owned and run by Head Chef Brian Geraghty, located at Berowra Waters along Berowra Creek (a tributary of the Hawkesbury River), near Ku-ring-gai Chase National Park, 50 minutes from downtown Sydney, Australia. It is unique due to its being accessed only by private ferry or airplane, as well as being one of Pritzker Prize winning Australian architect Glenn Murcutt's only venues regularly open to the public. For many years Berowra Waters Inn represented the cutting edge of both Australian design and cuisine. The menu changed frequently but was a 'mix of classic French and Modern Australian'. Originally, Berowra Waters Inn was a guest house dating to the 1930s CE. In 1975, the Inn was purchased by Tony and Gay Bilson. The Edwardian style teahouse had major engineering flaws however and a decision was made to close and redesign the venue. Between 1976 and 1983, the architect Glenn Murcutt redesigned the property using a "distinctive Australian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Bernardin
Le Bernardin is a French seafood restaurant in Midtown Manhattan in New York City. Gilbert Le Coze and his sister Maguy Le Coze started the restaurant in Paris in 1972, where it was called Les Moines de St. Bernardin. They restarted the restaurant in New York in 1986, not long after receiving a third Michelin star. Gilbert le Coze died of a heart attack in 1994, and Éric Ripert succeeded him as '' chef de cuisine''. Signature dishes include ''kindai maguro'' (farmed Pacific bluefin tuna) and wagyu beef. In 2016, investigative journalists from the US news program '' Inside Edition'' found that Le Bernardin, among other restaurants, was falsely marketing their beef as Kobe beef. After the report, the restaurant reworded their menu to read '' wagyu beef''. Awards and accolades In 2009, Le Bernardin ranked 15th in " The World's 50 Best Restaurants" published by '' Restaurant'' magazine. The list is compiled by polling chefs, restaurateurs, food critics, and gourmands. L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beast (restaurant)
Beast was a restaurant in Portland, Oregon. The business earned chef and owner Naomi Pomeroy a James Beard Foundation Award for Best Chef: Northwest in 2014. Description The restaurant served French and Pacific Northwest cuisine in a 600-square-foot dining room with two tables for communal dining. The restaurant served prix fixe dinners as well as brunch. History Pomeroy opened Beast in 2007 with business partner Micah Camden and sous chef Mika Paredes. Pomeroy was negotiating a lease to relocate the business as of 2012. The restaurant closed in March 2020, during the COVID-19 pandemic. The space was converted into a market called Ripe Cooperative. Reception Beast and Le Pigeon were named co-2008 Restaurants of the Year by ''The Oregonian''. Beast won in the Best Prix Fixe Menu category of ''Willamette Week'''s annual Best of Portland readers' poll in 2016. See also * Impact of the COVID-19 pandemic on the restaurant industry in the United States * James Beard Founda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baumé Restaurant
Baume or Baumé may refer to: Places in France * Baume-les-Dames, a commune in the Doubs department * Baume-les-Messieurs, formerly Baume-les-Moines, a commune in the Jura department ** Baume Abbey, near Baume-les-Messieurs * Saint-Maximin-la-Sainte-Baume, a commune in the Var department Other * Baume (surname) * Baume et Mercier, Swiss watchmaker company * Baume (watch), Swiss watch brand, subsidiary of Baume & Mercier * Baumé scale The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as ''degrees Baumé'', ''B°'', ''Bé°'' and simpl ... * Baumé Restaurant, French restaurant in California, US {{disambiguation, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
