Fredy girardet biography of mahatma king

During a wine-buying tour of Burgundy for his father's restaurant, a vintner took him to La Maison Troisgros in Roanne. Girardet describes the meal, his first at a renowned restaurant, as a spiritual experience that convinced him to become a chef. Cooking originally in a classic style, he began to experiment with lighter and more innovative style, joining with his contemporaries to develop the emerging nouvelle cuisine movement.

Girardet is known primarily for his nouvelle cuisine style. He avoids using flour in his sauces, thickening them instead with simmered meat stocks. He is a critic of molecular cuisine , in particular its use of non-natural ingredients. Unlike many acclaimed chefs from the era, Girardet personally spent most of his time in the kitchen supervising the cuisine, rarely traveled, [ 2 ] and avoided consultancies and endorsements.

Girardet sold his restaurant in , at age 60, to Philippe Rochat , who had worked under Girardet since , and Rochat's wife Franziska Rochat-Moser. Contents move to sidebar hide.

Fredy Girardet was born.

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