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Victoire Loup
Victoire Loup is a food critic, culinary consultant, and cookbook author. She is the former marketing director of Le Fooding, and lives between Paris and Los Angeles where she advises chefs and F&B brands. Biography Born in Cannes in a family of perfumers, Victoire Loup grew up in Paris and began her studies in England. During her Masters at SciencesPo, she did an internship at Le Fooding and became their marketing director the following year. She worked on events in Paris and New York City with chefs such as Yotam Ottolenghi, Alain Passard, Cyril Lignac, Enrique Olvera, Christina Tosi… In 2015, she moved to California while keeping her position at Le Fooding, and continued writing restaurant reviews in France and the United States. She appeared as a guest judge on Gordon Ramsay’s 24 Hours to Hell and Back and Viceland’s Bong Appetit. With her consulting agency , she advises chefs and brands such as Ludo Lefebvre, Pommery, Poilâne, Mokonuts, Cartier, or Airbnb. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University College London
, mottoeng = Let all come who by merit deserve the most reward , established = , type = Public research university , endowment = £143 million (2020) , budget = £1.544 billion (2019/20) , chancellor = Anne, Princess Royal(as Chancellor of the University of London) , provost = Michael Spence , head_label = Chair of the council , head = Victor L. L. Chu , free_label = Visitor , free = Sir Geoffrey Vos , academic_staff = 9,100 (2020/21) , administrative_staff = 5,855 (2020/21) , students = () , undergrad = () , postgrad = () , coordinates = , campus = Urban , city = London, England , affiliations = , colours = Purple and blue celeste , nickname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ludo Lefebvre
Ludovic Lefebvre (; born 18 April 1971) is a Michelin-star French chef, restaurateur, author, and television personality. He trained in France for 12 years before moving to Los Angeles. He was awarded the prestigious Forbes Travel Guide Five Star Award at two different restaurants, ''L'Orangerie'' in 1999 and 2000 and ''Bastide'' in 2006. He then went on to create LudoBites, a multi-city restaurant tour, followed by opening two restaurants in Los Angeles, Trois Mec and Petit Trois.''Celebrity Living'' (May 2005) LA Weekly named Trois Mec Best New Restaurant Los Angeles in 2013, Los Angeles' Best Restaurant in 2014 and 2016, and named Ludo Best Chef 2015. Early life and training Lefebvre was born in Auxerre, Burgundy and grew up in a small village called Charbuy. In his early teens he expressed his desire to be a chef. His father took him to a local restaurant named ''Maxime'' and asked them to give Lefebvre some menial job in order to discourage him, but contrary to his father' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hachette Book Group
Hachette Book Group (HBG) is a publishing company owned by Hachette Livre, the largest publishing company in France, and the third largest trade and educational publisher in the world. Hachette Livre is a wholly owned subsidiary of Lagardère Group. HBG was formed when Hachette Livre purchased the Time Warner Book Group from Time Warner on March 31, 2006. Its headquarters are located at 1290 Avenue of the Americas, Midtown Manhattan, New York City. Hachette is considered one of the big-five publishing companies, along with Holtzbrinck/ Macmillan, Penguin Random House, HarperCollins, and Simon & Schuster. In one year, HBG publishes approximately 1400+ adult books (including 50-100 digital-only titles), 300 books for young readers, and 450 audio book titles (including both physical and downloadable-only titles). In 2017, the company had 167 books on the ''New York Times'' bestseller list, 34 of which reached No. 1. History The earliest publisher to eventually become part of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mory Sacko
Mory Sacko (born 1991 or 1992) is a French chef. Biography Mory Sacko is from Senegalese and Malian descent. He earned a Michelin star with his first restaurant, MoSuke. Sacko opened the 35-seat restaurant in Paris in September 2020 with a mix of French, West African, and Japanese cuisine. Dishes include beef filet cured in shea butter with mafé (peanuts), and " Breton lobster with tomato miso, lacto-fermented chilies, and charred watermelon". It is one of the few restaurants using West African ingredients to receive a Michelin star, and one of only six Michelin star restaurants to have a black executive chef, as of 2023. Sacko opened a restaurant with Louis Vuitton in Saint-Tropez , INSEE = 83119 , postal code = 83990 , image coat of arms = Blason ville fr Saint-Tropez-A (Var).svg , image flag=Flag of Saint-Tropez.svg Saint-Tropez (; oc, Sant Tropetz, ; ) is a commune in the Var department and the region of Provence-Al ... in June 2022, named Mory Sacko at Louis V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistro
A bistro or bistrot , is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods like cassoulet, a bean stew, are typical. History Bistros likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board. Landlords could supplement their income by opening their kitchen to the paying public. Menus were built around foods that were simple, could be prepared in quantity and would keep over time. Wine and coffee were also served. Today, bistros are mostly still part of the hospitality industry. They are often connected with hotels, bars, and pubs. They still often serve cheaper, simplified menus or menus that are not tied to a specific cultural cuisine. Etymology The etymology is unclear, and is presumed to come from a regional word: bistraud, bistingo, bistouille, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meilleur Ouvrier De France
''Meilleur Ouvrier de France'' (shortened to MOF) is a competition for craftsmen held in France every four years. The winning candidates receive a medal. Description The title of ''Meilleur Ouvrier de France'' is a unique and prestigious award in France, according to category of trades in a contest among professionals. This contest is organized and recognized as a third-level degree by the French Ministry of Labour. The President of the French Republic is granted honorary membership with the title MOF honoris causa. The awarding of medals occurs at the Sorbonne, in Paris, during a large reunion followed by a ceremony at the Élysée in the presence of the President of the French Republic. This award for special abilities is unique in the world. Created in 1924, initially between the best workers of the era aged 23 and over, this contest was given the title of Meilleur Ouvrier de France (Best Craftsman of France). Today, by the diversity of specialities, the list of which is re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel Roth
Michel Roth (born 7 November 1959) is a French chef who has been awarded two stars by the Michelin Guide. He has also received other famous titles, such as the Bocuse d'Or and Meilleur Ouvrier de France, both in 1991. Training and career Michel Roth began his training course at the ''Auberge de la Charrue d'Or'' in Sarreguemines, following at the ''Auberge de L'Ill'' in Illhaeusern and at ''Le Crocodile'' in Strasbourg, and at the restaurant Ledoyen in Paris. In 1981, he was hired as a chef assistant at the Hôtel Ritz Paris located at place Vendôme. In 1992, he became the chef of the restaurant ''L'Espadon''. He left ''L'Espadon'' on 10 June 1999 for the restaurant '' Lasserre''. In 2001, the Hôtel Ritz contacted him again to become the head chef and he accepted the opportunity. In 2009, he and the restaurant ''L'Espadon'' received a second Michelin star. He was the executive chef of the restaurant until it closed on 1 August 2012 for a complete renovation. During that pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippe Conticini
Philippe Conticini, a French chef and pastry chef, was born 16 August 1963 in Choisy-le-Roi, Val-de-Marne. Having worked in France, in the U.S. and in Japan, he conceived four innovations including verrines in 1994, which present dishes traditionally served on plates in a vertical, transparent container. After receiving several awards and working in Michelin-starred restaurants including''La Table d'Anvers'' and ''Petrossian''), he cofounded and became head pastry chef of the ''Pâtisserie des Rêves'', a patisserie with outlets in France, Japan and the UK. In 2012 Conticini appeared in the show '' Le Meilleur Pâtissier'' on French TV Channel M6. Biography Youth and apprenticeship Conticini was born on 16 August 1963 in Choisy-le-Roi. He spent his childhood in his parents’ kitchens at the Restaurant du Rocher in Vitry (Val-de-Marne), then at the Michelin-starred Restaurant du Parc in Villemomble (Seine-Saint-Denis). His apprenticeship began in 1980 at Alain Dutournier's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Hermé
Pierre Hermé (; born 20 November 1961) is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by '' Vanity Fair''. Hermé created his own brand in 1998 with Charles Znaty. Life and career Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé arrived in Paris at the age of 14 to start his first apprenticeship with Gaston Lenôtre, called by ''Vogue'' "the Picasso of Pastry" and who revolutionized pastry-making with regard to taste and modernity. He created the Maison Pierre Hermé Paris in 1998 with his associate Charles Znaty. The first Pierre Hermé Paris boutique opened in Tokyo in 1998, followed in 2001 by a boutique in Paris, located in the fashion district of Saint-Germain-des-Prés at 72 rue Bonaparte. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christophe Michalak
Christophe Michalak (; born 22 July 1973) is a French Master Pâtissier (pastry chef), author and television presenter. Biography Michalak was born in Senlis, France. Michalak has stated that as a young child, he originally wanted to become an architect. However, at the age of 15, Michalak started his journey to becoming a pastry master. Michalak studied for his certificate of professional excellence in pâtisserie at the trade school of Angers. In August 2013, Michalak married actress Delphine McCarty. Career After achieving his certificate of professional competence, at the age of 16, Michalak decided to learn his trade across the world. Michalak has studied and worked in many well-known restaurants and pâtisserie across the world. Michalak currently works with world-renowned chef Alain Ducasse at the Michelin three-starred Plaza Athénée in Paris. 1991 - 1993 , Hilton London and Brussels 1993 - 1995 , Hotel Negresco, Nice (Michelin ) 1995 - 1997 , Fauchon, Paris 1997 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne-Sophie Pic
Anne-Sophie Pic (, born 12 July 1969) is a French chef best known for regaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011. She currently holds 10 Michelin stars. Biography Anne-Sophie Pic was born in Valence, Drôme, in France on 12 July 1969. She is the daughter of chef Jacques Pic, and grew up at her family's restaurant, Maison Pic. Her grandfather, Andre Pic, was also a chef, who was particularly known for a crayfish gratin dish, and who first gained the restaurant three Michelin stars in 1934. She initially decided not to follow in their footsteps, and instead travelled overseas to train in management. She worked in Japan and the United States as an intern for various companies, including Cartier and Moët & Chandon, but found herself drawn back to the restaurant for her "passion". In 1992, at the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Gagnaire
Pierre Gagnaire (born 9 April 1950 in Apinac, Loire) is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday' (''"tourné vers demain mais soucieux d'hier"''). In Europe The restaurant, Pierre Gagnaire, specializes in modern French cuisine and has garnered three Michelin stars. Gagnaire is also head chef of Sketch in London. In 2005, both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants by industry magazine '' Restaurant,'' with Pierre Gagn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
