{"id":9473,"date":"2016-09-01T12:20:17","date_gmt":"2016-09-01T10:20:17","guid":{"rendered":"https:\/\/v3.laroutedesgourmets.fr\/?p=9473"},"modified":"2024-07-02T10:56:37","modified_gmt":"2024-07-02T08:56:37","slug":"french-chefs-from-the-past-who-shaped-french-gastronomy","status":"publish","type":"post","link":"https:\/\/laroutedesgourmets.fr\/en\/blog\/french-chefs-from-the-past-who-shaped-french-gastronomy\/","title":{"rendered":"The French chefs from the past who shaped French gastronomy"},"content":{"rendered":"<div class='bn-categories'>\n\t\t\t<ul>\n\t\t<li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/culinary-arts-in-france\/'>Culinary arts in France<\/a> (1)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/culinary-dictionary\/'>Culinary Dictionary<\/a> (1)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/famous-products-of-french-gastronomy\/'>Famous products of French gastronomy<\/a> (6)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/food-addresses-in-paris\/'>Food addresses in Paris<\/a> (1)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/food-patrimony-in-france-by-region\/'>Food patrimony in France by region<\/a> (5)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/food-trends-in-france\/'>Food trends in France<\/a> (7)<\/li>\n<li class='sepa'>&bullet;<\/li><li  class='active'><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/french-gastronomy-personalities\/'>French gastronomy personalities<\/a> (3)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/our-food-tours-pictures\/'>Our food tours pictures<\/a> (2)<\/li>\n<\/ul>\n\t\t<\/div>\r\n<h2 class=\"wp-block-heading\" id=\"h-great-french-chefs-from-the-past\">Great French Chefs from the past<\/h2>\r\n\r\n\r\n\r\n<p>Cuisine is part of our heritage and culture. Here are the great names who have shaped French gastronomy and played a major role in our history..<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"320\" height=\"448\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-taillevent.jpg\" alt=\"\" class=\"wp-image-3353\" style=\"width:262px\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-taillevent.jpg 320w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-taillevent-186x260.jpg 186w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-taillevent-193x270.jpg 193w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-taillevent-214x300.jpg 214w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-guillaume-tirel-dit-taillevent\">Guillaume Tirel, dit Taillevent<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1310-1395-cook\">(1310-1395) Cook<\/h4>\r\n\r\n\r\n\r\n<p><strong>He was a cook for the French nobility in the Middle Ages<\/strong>, notably Charles V and Charles VI. He is best known as <strong>the author of <em>Le Viandier,<\/em> <\/strong>considered to be one of the first books on cooking, in which the term \u00ab&nbsp;Viande&nbsp;\u00bb (meat) is used in its original Latin meaning&nbsp; \u00ab&nbsp;food&nbsp;\u00bb. <strong>The book is a compilation of recipes from that era.<\/strong><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-0ebdc2a\" data-block-id=\"0ebdc2a\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"336\" height=\"448\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-pierre-de-la-varenne.jpg\" alt=\"\" class=\"wp-image-3356\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-pierre-de-la-varenne.jpg 336w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-pierre-de-la-varenne-195x260.jpg 195w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-pierre-de-la-varenne-203x270.jpg 203w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-pierre-de-la-varenne-225x300.jpg 225w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-francois-pierre-de-la-varenne\">Fran\u00e7ois Pierre de la Varenne<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1618-1678-cook\">(1618-1678) Cook<\/h4>\r\n\r\n\r\n\r\n<p>He was a cook for the French nobility, most notably the Marquis d&#8217;Uxelles. <strong>His book <em>\u201cLe cuisinier fran\u00e7ois<\/em><\/strong>\u201d made a lasting impression.&nbsp; Published in 1651, <strong>this book marked a break with medieval cuisine<\/strong>. He banished exotic spices to refocus on fine local herbs, and invented the bouquet garni.<strong> He eliminated sugar from dishes, reserving it for desserts,<\/strong> replaced lard with butter, and introduced vegetables such as cauliflower and peas. <\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-e7a853a\" data-block-id=\"e7a853a\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"336\" height=\"447\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-vatel.jpg\" alt=\"\" class=\"wp-image-3359\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-vatel.jpg 336w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-vatel-195x260.jpg 195w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-vatel-203x270.jpg 203w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-francois-vatel-226x300.jpg 226w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-francois-vatel\">Fran\u00e7ois Vatel<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1631-1671-cook-et-butler\">(1631-1671) Cook et butler<\/h4>\r\n\r\n\r\n\r\n<p><strong>He was successively in the service of Nicolas Fouquet<\/strong> (Louis XIV&#8217;s Superintendent of Finances) <strong>and Prince Louis II de Bourbon-Cond\u00e9<\/strong>. <strong>Vatel was an exceptional creator of sumptuous feasts and parties.<\/strong> He is remembered for the 3-day feast he organized for Louis XIV. <strong>It was this feast that prompted him to commit suicide.<\/strong> When his order of fish didn&#8217;t arrive, he thought his meal had been spoiled and his honor trampled. Ironically, the fish arrived just hours after his death.<\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-12ca0fd\" data-block-id=\"12ca0fd\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"336\" height=\"421\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-jean-anthelme-brillat-savarin.jpg\" alt=\"\" class=\"wp-image-3362\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-jean-anthelme-brillat-savarin.jpg 336w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-jean-anthelme-brillat-savarin-208x260.jpg 208w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-jean-anthelme-brillat-savarin-215x270.jpg 215w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-jean-anthelme-brillat-savarin-239x300.jpg 239w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-jean-anthelme-brillat-savarin\">Jean Anthelme Brillat Savarin<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1755-1826-gourmet-and-writer\">(1755-1826) Gourmet and writer<\/h4>\r\n\r\n\r\n\r\n<p>Although he was not a professional in the culinary arts, <strong>he was nevertheless an illustrious figure on the French gastronomic scene<\/strong>. His most famous publication is <strong><em>Physiology of Taste.<\/em><\/strong>&nbsp; The aim of this book was to turn the art of cooking into a genuine science, by providing an in-depth analysis of the mechanics of taste. <strong>A cheese and a pastry were named in his honor. <\/strong><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-40b18d9\" data-block-id=\"40b18d9\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"327\" height=\"448\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-grimod-de-la-reyniere.jpg\" alt=\"\" class=\"wp-image-3365\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-grimod-de-la-reyniere.jpg 327w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-grimod-de-la-reyniere-190x260.jpg 190w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-grimod-de-la-reyniere-197x270.jpg 197w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-grimod-de-la-reyniere-219x300.jpg 219w\" sizes=\"auto, (max-width: 327px) 100vw, 327px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-alexandre-baltazar-dit-grimod-de-la-reyniere\">Alexandre Baltazar dit Grimod de la Reyni\u00e8re<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1758-1837-food-journalist\">(1758-1837) Food journalist<\/h4>\r\n\r\n\r\n\r\n<p><strong>French lawyer, journalist, newspaper columnist and writer <\/strong>who gained fame under Napoleon I for his witty and sometimes acerbic criticism, his mystifications and his love of gastronomy. <strong>Considered to be one of the founding fathers of modern Western gastronomy<\/strong>. He had the idea of publishing a guide to caf\u00e9s, restaurants and stores. The result was <strong><em>the Almanach des gourmands,<\/em><\/strong> a huge success. <\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-bd3e7a0\" data-block-id=\"bd3e7a0\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"364\" height=\"336\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2016\/09\/Blog-french-chefs-marie-antoine-careme.jpg\" alt=\"\" class=\"wp-image-5322\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2016\/09\/Blog-french-chefs-marie-antoine-careme.jpg 364w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2016\/09\/Blog-french-chefs-marie-antoine-careme-300x277.jpg 300w\" sizes=\"auto, (max-width: 364px) 100vw, 364px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-marie-antoine-careme\">Marie Antoine Car\u00eame<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1784-1833-chef-and-pastry-chef\">(1784-1833) Chef and pastry chef <\/h4>\r\n\r\n\r\n\r\n<p>Nicknamed \u201c<strong>the king of chefs and the chef of kings<\/strong>\u201d, <strong>he was the first to bear the title of \u201cchef\u201d <\/strong>and to achieve international renown. Under the influence of Catherine de M\u00e9dicis and Talleyrand, he sought to return to more <strong>authentic flavors with lighter sauces<\/strong>. Convinced that culinary <strong>art is a branch of architecture<\/strong>, he was the creator of some formidable pi\u00e8ces mont\u00e9es. He was at the origin of a radiant new French cuisine.<\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-a29ee35\" data-block-id=\"a29ee35\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"175\" height=\"178\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-jules-gouffe.jpg\" alt=\"\" class=\"wp-image-3371\" style=\"width:262px;height:auto\"\/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-jules-gouffe\">Jules Gouff\u00e9<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1807-1877-chef-and-pastry-chef\">(1807-1877) Chef and pastry chef<\/h4>\r\n\r\n\r\n\r\n<p>He trained with Marie Antoine Car\u00eame and <strong>inspires many of today&#8217;s chefs<\/strong>. His work has also been used extensively in <strong>molecular gastronomy.<\/strong> In 1840, after some fifteen years in the shadow of Antonin Car\u00eame, Gouff\u00e9 opened a pastry shop on rue du Faubourg-Saint-Honor\u00e9. <strong>He was renowned for his pastry decorations<\/strong>.<\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-f36e673\" data-block-id=\"f36e673\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"333\" height=\"448\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-auguste-escoffier.jpg\" alt=\"\" class=\"wp-image-3374\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-auguste-escoffier.jpg 333w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-auguste-escoffier-193x260.jpg 193w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-auguste-escoffier-201x270.jpg 201w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-auguste-escoffier-223x300.jpg 223w\" sizes=\"auto, (max-width: 333px) 100vw, 333px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-georges-auguste-escoffier\">Georges Auguste Escoffier<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1846-1935-chef-and-culinary-author\">(1846-1935) Chef and culinary author<\/h4>\r\n\r\n\r\n\r\n<p>Auguste Escoffier <strong>modernized and codified the refined cuisine of Marie-Antoine<\/strong> and continued to <strong>spread the culture of French cuisine around the world<\/strong>. He established the image of a modern chef, calm and meticulous down to the smallest detail. He also pioneered<strong> the brigade organization of kitchens<\/strong>. This great chef was the first chef to be made an Officer of the Legion of Honor.<\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-4fdf76f\" data-block-id=\"4fdf76f\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"336\" height=\"435\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-curnonsky.jpg\" alt=\"\" class=\"wp-image-3377\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-curnonsky.jpg 336w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-curnonsky-201x260.jpg 201w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-curnonsky-209x270.jpg 209w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-curnonsky-232x300.jpg 232w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-maurice-edmont-dit-curnonsky\">Maurice Edmont dit Curnonsky<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1872-1956-gourmet-and-culinary-author\">(1872-1956) Gourmet and culinary author<\/h4>\r\n\r\n\r\n\r\n<p>After studying to become a journalist, he chose the pseudonym <strong>Curnonsky in honor of the Franco-Russian friendship<\/strong>. He sought to <strong>promote bourgeois and regional cuisine,<\/strong> as opposed to the over-sophisticated Parisian restaurant cuisine that was hardly representative of the French, notably through his magazine \u201c<strong><em>le bon g\u00eete et la bonne table\u201d<\/em><\/strong>. In 1930, he founded <strong>the Acad\u00e9mie des Gastronomes<\/strong>, which earned him the <strong>nickname \u201cthe Prince of Gastronomes&#8221;<em>.<\/em><\/strong><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-5d9e297\" data-block-id=\"5d9e297\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"336\" height=\"338\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier.jpg\" alt=\"\" class=\"wp-image-3380\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier.jpg 336w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier-100x100.jpg 100w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier-258x260.jpg 258w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier-150x150.jpg 150w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier-268x270.jpg 268w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-eugenie-brazier-298x300.jpg 298w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"h-eugene-brazier\">Eug\u00e8ne Brazier<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1895-1977-woman-cheffe-in-lyon\">(1895-1977) Woman cheffe in Lyon<\/h4>\r\n\r\n\r\n\r\n<p><strong>She was one of the first group of chefs to win 3 Michelin stars in 1933 for her two restaurants <\/strong>in Lyon and at Col de la Lu\u00e8re in Pollionnay. This made her the <strong>first woman to win 3 Michelin stars <\/strong>simultaneously. She is considered <strong>the boss of the <em>Bouchons Lyonnais<\/em><\/strong> restaurant types.<\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider stk-block stk-11fc43d\" data-block-id=\"11fc43d\"><hr class=\"stk-block-divider__hr\"\/><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\r\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:300px\"><div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"336\" height=\"416\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-raymond-olivier.jpg\" alt=\"\" class=\"wp-image-3383\" style=\"width:262px;height:auto\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-raymond-olivier.jpg 336w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-raymond-olivier-210x260.jpg 210w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-raymond-olivier-218x270.jpg 218w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2022\/05\/blog-french-chefs-raymond-olivier-242x300.jpg 242w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/figure>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\r\n<h3 class=\"wp-block-heading\" id=\"h-raymond-olivier\">Raymond Olivier<\/h3>\r\n\r\n\r\n\r\n<h4 class=\"wp-block-heading\" id=\"h-1909-1990-chef-and-tv-host\">(1909-1990) Chef and TV host<\/h4>\r\n\r\n\r\n\r\n<p>Raymond Olivier began his career as a commis garde-manger at the H\u00f4tel Chambord in Paris, where he learned the basics of the trade. He went on to become <strong>owner and chef of the Paris institution <em>Le Grand V\u00e9four<\/em>.<\/strong> The Michelin guide awarded him three stars, which he kept for thirty years. From 1953, he hosted the TV show \u201c<strong><em>Art et Magie de la cuisine\u201d<\/em><\/strong> (Arts and magic of the cuisine).<\/p>\r\n<\/div>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>They were the ones who revolutionized cooking through culinary innovation and passion. Discover these great chefs who still have an influence on today&#8217;s chefs and gourmets.<\/p>\n","protected":false},"author":2,"featured_media":9426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[1593],"tags":[],"class_list":["post-9473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french-gastronomy-personalities"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The French chefs from the past who shaped French gastronomy - La Route des Gourmets<\/title>\n<meta name=\"description\" content=\"Famous French Chefs who changed French gastronomy were the ones who revolutionized cooking through culinary innovation and passion. 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Discover them\" \/>\n<meta property=\"og:url\" content=\"https:\/\/laroutedesgourmets.fr\/en\/blog\/french-chefs-from-the-past-who-shaped-french-gastronomy\/\" \/>\n<meta property=\"og:site_name\" content=\"La Route des Gourmets\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/laroutedesgourmets\" \/>\n<meta property=\"article:published_time\" content=\"2016-09-01T10:20:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-02T08:56:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2016\/09\/marie-antoine-careme.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"464\" \/>\n\t<meta property=\"og:image:height\" content=\"309\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carole Metayer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Routedesgourmet\" \/>\n<meta name=\"twitter:site\" content=\"@Routedesgourmet\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carole Metayer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/\"},\"author\":{\"name\":\"Carole Metayer\",\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/#\\\/schema\\\/person\\\/5f49833d035f0b49a7c2ec0cbdfad62d\"},\"headline\":\"The French chefs from the past who shaped French gastronomy\",\"datePublished\":\"2016-09-01T10:20:17+00:00\",\"dateModified\":\"2024-07-02T08:56:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/\"},\"wordCount\":861,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/marie-antoine-careme.jpg\",\"articleSection\":[\"French gastronomy personalities\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/\",\"url\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/\",\"name\":\"The French chefs from the past who shaped French gastronomy - La Route des Gourmets\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/en\\\/blog\\\/french-chefs-from-the-past-who-shaped-french-gastronomy\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/laroutedesgourmets.fr\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/marie-antoine-careme.jpg\",\"datePublished\":\"2016-09-01T10:20:17+00:00\",\"dateModified\":\"2024-07-02T08:56:37+00:00\",\"description\":\"Famous French Chefs who changed French gastronomy were the ones who revolutionized cooking through culinary innovation and passion. 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