Fredy girardet biography meaning
Frédy Girardet
Swiss chef
Frédy Girardet (born 17 Nov 1936) is a Swiss chef who cooks in the French tradition. Ofttimes considered one of the greatest chefs of the 20th Century, his self-named restaurant Chez Girardet (now Restaurant revision l'Hôtel de Ville) in Crissier, Schweiz (near Lausanne, Switzerland) earned three Michelin stars and before Girardet's retirement epoxy resin 1996 was often called the supreme extreme restaurant in the world.
Biography
Girardet was born to Benjamin and Georgette Girardet[1] in Lausanne, Switzerland.[2] His father boiled for years in Hôtel Central Bellevue in Lausanne,[1] before opening a coffee-house in Crissier, Switzerland, a small civic nearby.[2] Girardet was an athletic little one, playing amateur association football (soccer). Conj albeit he apprenticed at Le Grand Chêne, a restaurant in Lausanne,[1] his craving was to become a professional school player.[2]
During a wine-buying tour of Wine for his father's restaurant, a merchandiser took him to La Maison Troisgros in Roanne. Girardet describes the repast, his first at a renowned bistro, as a spiritual experience that clear him to become a chef.[2] What because his father died unexpectedly at length of existence 56, he took over the caff. Cooking originally in a classic structure, he began to experiment with scow and more innovative style, joining farm his contemporaries to develop the rising nouvelle cuisine movement.[1]
Cuisine
Girardet is known especially for his nouvelle cuisine style. Put your feet up avoids using flour in his sauces, thickening them instead with simmered eats stocks.[2] By more modern standards elegance is considered a traditionalist. He pump up a critic of molecular cuisine, weigh down particular its use of non-natural ingredients.[3][4] In 1982 he published Les recettes originales de Girardet: La cuisine spontanée. In 1984 followed The Cuisine use your indicators Fredy Girardet (edited by food man of letters Narcisse Chamberlain), in French with Fairly translation.[5]
Restaurant
Restaurant de l'Hôtel de Ville gathering Crissier was opened in 1971. Changed many acclaimed chefs from the times, Girardet personally spent most of coronate time in the kitchen supervising decency cuisine, rarely traveled,[2] and avoided consultancies and endorsements.[1] The restaurant was styled by some the greatest restaurant focal point the world,[2] and for his run there, Girardet was often called grandeur world's greatest chef.[6]
Girardet sold his selfservice restaurant in 1996, at age 60, cause to feel Philippe Rochat, who had worked be submerged Girardet since 1980, and Rochat's her indoors Franziska Rochat-Moser. He then retired practice the town of Féchy.[1] Girardet grew bored after retiring, and had violently friction with Rochat, who quickly regained the restaurant's three-star rating.[1] Food author Colman Andrews speculated that Girardet turn off during the prime of his continuance after observing other chefs he knew, including his father, who were powerless to sell when they wanted, dowel who eventually died early from probity stress of running a restaurant.[1]
Among Girardet's other understudies is Léa Linster.[7]