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Francois Bise
Francois Bise (, died 1983) was a French chef and restaurateur. His mother, Marguerite Bise was a chef and restaurateur at Auberge du Père Bise in Talloires, Haute-Savoie, and one of the first women to win three Michelin stars. Francois Bise trained under the father of modern French cuisine, Fernand Point Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur who is considered the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. Early life Point was born in Louhans, .... In 1968 he became head chef at Auberge du Père Bise, his mother having died in 1965. He once again won three stars for the restaurant during the 1970s. Bise died in 1983 of cancer. His wife, Charlyne, continues to run the restaurant and his daughter, Sophie Bise, won back their third Michelin star when she was only 21. References French chefs Head chefs of Michelin-starred restaurants French restaurateurs Year of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Template:Infobox Chef/doc
may be used to summarize information about a chef. Usage This infobox may be added by copying and pasting the following blank. Change parameters for the following fields: ''image'', ''birth_date'', ''ratings'', ''website'' and remove comment markers . The template's name parameter will be automatically extracted from the article title when you save the page if not specified. All fields are optional. Any unused parameter names can be left blank or omitted. Parameters This is a list of commonly-used parameters. For a complete list, see here. ; name : Insert name of the person. Use the common name, typically the name of the article, or if multiple names are used. If omitted or blank, it defaults to the name of the article. ; image : Insert image name. Use only the file name such as , , , etc. Do not use syntax such as or : Only free-content images are allowed for depicting living people. Non-free and "fair use" images, e.g. promo photos, CD/DVD covers, posters, screen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices 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 medieval France. In the 17th and 18th centuries, 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 ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Star
The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin stars for excellence to a select few restaurants in certain geographic areas. Michelin also publishes the ''Green Guides'', a series of general guides to cities, regions, and countries. History upright=1, The first ''Michelin Guide'', published in 1900 In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars, and accordingly car tyres, the car tyre manufacturers and brothers Édouard and André Michelin published a guide for French motorists, the ''Guide Michelin'' (Michelin Guide). Nearly 35,000 copies of this first, free edition were distributed. It provided information to motorists such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the brothers published a guide for Belgium, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms use the word ''chef'' in their titles and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, Double-breasted, double-breasted jacket, apron and sturdy shoes (that ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurateur
A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business. Etymology The French word comes from the Late Latin term ("restorer") and from the Latin term ''restaurare''. The word ''restaurateur'' is simply French for a person who owns or runs a restaurant. The feminine form of the French noun is ''restauratrice''. A less common variant spelling ''restauranteur'' is formed from the "more familiar" term ''restaurant'' with the French suffix ''-eur'' borrowed from ''restaurateur''. It is considered a misspelling by some. The ''Oxford English Dictionary'' gives examples of this variant (described as "originally American") going back to 1837. H. L. Mencken said that in using this form he was using an American, not a French, word. See also * Culinary arts * Foodser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marguerite Bise
Marguerite Valentine Bise (; ''née'' Sautureau; 8 August 1898 – 21 May 1965) was a French chef and restaurateur at her restaurant Auberge du Père Bise in Talloires, Haute-Savoie, France. In 1951, she became the third woman to win three Michelin stars. Biography Marguerite married Marius Bise, the son of Francois and Marie Bise. The couple had opened a guinguette in Talloires, Haute-Savoie, France. Under the management of Marguerite and Marius, it was expanded and renamed Auberge du Père Bise. Marguerite was the head chef, and created dishes such as crayfish gratin, and Bresse chicken served with tarragon. During the 1930s, Marguerite became one of the best known French chefs, alongside Alexandre Dumaine, Fernand Point and fellow female chef Eugénie Brazier. With both Brazier and Marie Bourgeois winning three Michelin stars in 1933, Bise would also win this acclaim in 1951 becoming the third woman to do so. The 1951 guide was the first one issued following the end of the Seco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auberge Du Père Bise
Auberge is a French word for an inn or hostel, and is also sometimes used to refer to a restaurant (as a result of the historical association between inns and restaurants). Inns *Auberge Ravoux, historic landmark in French village of Auvers-sur-Oise *Auberge (restaurant), former Michelin-starred restaurant in Amsterdam, Netherlands. *Auberge du Soleil, restaurant and resort in California, with interiors designed by Michael Taylor. * Auberges built by the Knights Hospitaller, the headquarters of the Knights Hospitaller's administrative divisions, located in Rhodes and then Malta Music *''Auberge'', folk album by Le Rêve du Diable, 1982 * ''Auberge'' (album), a 1991 album by Chris Rea ** "Auberge" (song), a song by Chris Rea from the album of the same name See also * L'Auberge (other) L'Auberge (French for "the inn") may refer to: Restaurants * L'Auberge (restaurant), former Dutch restaurant with two Michelin stars * L'Auberge de Cendrillon, restaurant in Disneyland Pari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Talloires
Talloires (; ) is a former commune in the Haute-Savoie department in the Auvergne-Rhône-Alpes region in south-eastern France. On 1 January 2016, it was merged into the new commune of Talloires-Montmin. Due to its setting on Lake Annecy Talloires has become a popular resort town, not only since it has been rediscovered by a privileged society of artists and writers but also since the start of the 20th century when the place became a destination. Geography Talloires is located south of Geneva, Switzerland, on Lake Annecy and south of the local prefecture in Annecy, about 50 km from Switzerland and about 90 km from Italy. The town is situated in the French Alps, along a bay on the east side of the lake. History The area of Talloires has been settled since Neolithic times. In Roman times, Talloires was a stage on the consular road leading from Milan to Strasbourg; the town is however mentioned for the first time in the 9th century AD. In 1016, an abbey was founded here by Kin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute-Savoie
Haute-Savoie () is a Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region of Southeastern France, bordering both Switzerland and Italy. Its Prefectures in France, prefecture is Annecy. To the north is Lake Geneva; to the south and southeast are Mont Blanc and the Aravis Range, Aravis mountain range. It holds its name from the Savoy historical region, as does the department of Savoie, located south of Haute-Savoie. In 2019, it had a population of 826,094.Populations légales 2019: 74 Haute-Savoie INSEE Its Subprefectures in France, subprefectures are Bonneville, Haute-Savoie, Bonneville, Saint-Julien-en-Genevois and Thonon-les-Bains. The French entrance to the Mont Blanc Tunnel into Italy is in Haute-Savoie. It is noted for winter sports; the first Winter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernand Point
Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur who is considered the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. Early life Point was born in Louhans, Saône-et-Loire, France. His family kept an inn where he started cooking when he was ten. He moved to Paris and worked at some of its best restaurants before working with Paul Bocuse's father at the in Évian-les-Bains. Career He had received his training with Foyot in Paris, the Bristol Hotel, Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. In 1922, he and his family moved to Vienne, a city in southeast France near Lyon, and opened a restaurant. Two years later his father left the restaurant to Fernand, who renamed it La Pyramide. Point opened Restaurant de la Pyramide when he was 24, about south of Lyon Lyon (Franco-Provençal: ''Liyon'') is a city in France. It is located at the confluence of the riv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sophie Bise
Sophie Bise () is a French chef in France at Auberge du Père Bise. Career Sophie Bise trained with Pique Pierre in Grenoble, Outhier in La Napoule, La Maree in Paris, and Gaertner in Ammerschwihr. She worked around the world in many kitchens in New York, Venezuela and Brazil, among others, and then returned to Auberge du Père Bise in 1987 to the restaurant started by her parents, grandparents and great grandparents. In 1985, Sophie enabled the restaurant to earn back one of the Michelin stars lost while her father, Francois Bise Francois Bise (, died 1983) was a French chef and restaurateur. His mother, Marguerite Bise was a chef and restaurateur at Auberge du Père Bise in Talloires, Haute-Savoie, and one of the first women to win three Michelin stars. Francois Bise ..., was dying. As a result of her work, Auberge was reinstated as one of 19 top establishments in France. Publications Her book,''The Auberge du Père Bise'', was published in 2013 by Carre Blanc Editions. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Chefs
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
