France is widely believed to be the birthplace of contemporary food service, and with its mesmerizing haute cuisine and significant contribution in Gastro-tourism, that belief is difficult to argue against.
French cuisiniers basically built the foundation for the organized, systematic way that the modern western cookery system works. This involves people who, throughout the last two or three decades, have spearheaded new approaches for cookery, established foundational bistros that forever altered the feasting landscape, and trained many upcoming cooks.
Starting from Alain Ducasse to the founder of the Cronut, the following are the best French chefs who have taken this game to a whole new level.
A Monegasque-born culinary master, Alain Ducasse, is the most loved among the top chefs that the country has ever produced. He has also worked at different bistros such as Alain Ducasse at The Dorchester that holds three stars in the Michelin Guide. He held his first position as one of the chief cooks in 1980 at the kitchen at L'amandier in Mougins. The following year, he took up the position of the executive specialist at La Terrasse in Juan-les-Pins. Ducasse has a CV full of high-class hotels where he has worked. He also boasts many awards to his name. Owing to his glorious working experience, he stands as the most prominent chef the country has ever produced.
Dominique Ansel is pretty known for creating the Cronut. Regardless of whether you've not heard about Dominique Ansel before, you've certainly heard about his famous doughnut-croissant hybrid, the Cronut—which inspired scalpers, tears, violence, and brazen copycats. In any case, Ansel is about something beyond that. Following a 12-year service at Fauchon in the capital and a 6-year stint as Daniel’s pastry chef, he is a pâtissier who’s on a mission, conveying obscure joys to American shorelines and doing insane things to macarons.
Living in Lyon, Paul Bocuse is respected for his high standards and many commitments to French food throughout the course of his career. He boasts an illustrious history in gastronomy and is regarded as one of the innovators of Nouvelle Cuisine, which is commended for its healthy use of fresh ingredients. He has mentored a lot of cooks, most of which are well-known today, and he is also the creator of the Bocuse d'Or, broadly viewed as the most esteemed honor achievable with regards to gastronomy. Today his prevalent restaurant is the deluxe Auberge du Pont de Collonges, which serves traditional food and wine.
Alain Passard is a food expert and founder of the 3-star restaurant L'Arpège in Paris. The fountain of his perfect vegetables—in excess of 500 varieties—is a direct honor to Passard. In 2002, Alain acquired a property 138 miles away from the love city and conferred himself to discovering cultivation of food product, as an organic biological system. After massive success, he bought additional two plots in France. He uses healthy and fresh vegetable from his land for food preparation at his kitchen. His stuff never requires refrigeration; this means he serves healthy and fresh menu.
Anne-Sophie Pic is a daughter of a renowned cook Jacques Pic. She grew up in a family that has much affinity for food making, where she’s living over the family-run eatery Maison Pic in Valence. In spite of the fact that she had no formal catering training, she sees cookery as a part of her life. She couldn’t ignore her passion for gastronomy, so she was tutored by her father when she was 23 years old. In the realm of gastronomy led by men, she’s the fourth lady to accomplish three Michelin stars and has been bestowed with the award for the best female chef in the world.
Hélène Darroze, formally trained under Alain Ducasse in the wake of leaving college in 1990, owns restaurants in Paris and London. She’s originally from the Aquitaine in the southwestern part of the country, Hélène going back four generations, is from a family of cookery experts. Her blood overflows with the enthusiasm for catering, and her food is known for its rustic, rich, and healthy attributes.
Hubert Keller is known to be one of the first food experts to take the humble burger to an elevated status. It's not regularly you discover a French food expert whose most prevalent skill is an American burger. However, Hubert Keller is definitely not regular; even his vastly acclaimed modern catering is highlighted with Brazilian and Mediterranean flavors.
With his accommodating way and sprightly aura on top of his profession, and his own special Secrets of a Chef TV show, Huber welcomes the role of a celebrity chef. He has cooked for Bill Clinton and his family at the White House, and sometimes, he swaps his apron for a mean show at a certain club. It does not get more rock star than that. He serves the Fleur Burger 5000 in Vegas, a $5,000 high roller burger that includes black truffles and Chateau Petrus 1990.
After completing his training at Mantes-La-Jolie, Michel worked around the capital city for a while in different eateries, in the long run opening Le Pot-au-Feu in Paris. He is recognized for his introduction of the Minceur cooking style, which sets itself as a much lighter and healthier version than the Nouvelle. Moreover, this health-focus style is believed to have been enlivened by his wife Christine Barthelemy as well as her spa in Eugénie-le-Bains. Michel proceeds to effectively promote this new healthy way of food preparation and it has been adopted in various baking classes and other places across the country.
All the above-mentioned chefs are in one or two ways unique in their ways and have been appreciated all over the universe. These professionals have wonderful cooking experiences and a fountain of incredible inspiration for those who are just coming up in this profession.
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