Misplaced Pages

Frédy Girardet: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editContent deleted Content addedVisualWikitext
Revision as of 12:10, 8 October 2013 editWikidemon (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers36,531 edits Undid revision 576269934 by The Banner (talk) WP:BRD — this is not spamTag: nowiki added← Previous edit Latest revision as of 20:37, 24 August 2024 edit undoJJMC89 bot III (talk | contribs)Bots, Administrators3,671,278 editsm Moving Category:Head chefs of Michelin starred restaurants to Category:Head chefs of Michelin-starred restaurants per Misplaced Pages:Categories for discussion/Speedy 
(34 intermediate revisions by 22 users not shown)
Line 1: Line 1:
{{short description|Swiss chef}}
] ]
'''Frédy Girardet''' (born 17 November 1936 in ]) is a ] chef who cooks in the ] tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant in ] (near ]) earned three ] and before Girardet's retirement in 1996 was often called the greatest restaurant in the world. '''Frédy Girardet''' (born 17 November 1936) is a ] chef who cooks in the ] tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant Chez Girardet (now Restaurant de l'Hôtel de Ville) in ] (near ]) earned three ] and before Girardet's retirement in 1996 was often called the greatest restaurant in the world.


==Biography== ==Biography==
Girardet was born to Benjamin and Georgette Girardet<ref name="after"/> in Lausanne, Switzerland.<ref name="rare"/> His father cooked for years in Hôtel Central Bellevue in Lausanne,<ref name="after"/> before opening a ] in Crissier, Switzerland, a small town nearby,.<ref name="rare"/> Girardet was an athletic child, playing amateur] (soccer). Although he apprenticed at Le Grand Chêne, a restaurant in Lausanne,<ref name="after"/> his ambition was to become ].<ref name="rare"/> Girardet was born to Benjamin and Georgette Girardet<ref name="after"/> in Lausanne, Switzerland.<ref name="rare"/> His father cooked for years in Hôtel Central Bellevue in Lausanne,<ref name="after"/> before opening a ] in Crissier, Switzerland, a small town nearby.<ref name="rare"/> Girardet was an athletic child, playing amateur ] (soccer). Although he apprenticed at Le Grand Chêne, a restaurant in Lausanne,<ref name="after"/> his ambition was to become a ] soccer player.<ref name="rare"/>


During a wine-buying tour of ] for his father's restaurant, a ] took him to ] in ]. Girardet describes the meal, his first at a renowned restaurant, as a spiritual experience that convinced him to become a chef.<ref name="rare"/> When his father died unexpectedly at age 56, he took over the bistro. Cooking originally in a classic style, he began to experiment with lighter and more innovative style, joining with his contemporaries to develop the emerging ] movement.<ref name="after"/> During a wine-buying tour of ] for his father's restaurant, a ] took him to ] in ]. Girardet describes the meal, his first at a renowned restaurant, as a spiritual experience that convinced him to become a chef.<ref name="rare"/> When his father died unexpectedly at age 56, he took over the bistro. Cooking originally in a classic style, he began to experiment with lighter and more innovative style, joining with his contemporaries to develop the emerging ] movement.<ref name="after"/>


==Cuisine== ==Cuisine==
Girardet is known primarily for his nouvelle cuisine style. He avoids using ] in his sauces, thickening them instead with simmered meat stocks.<ref name="rare"/> By more modern standards he is considered a traditionalist. He is a critic of ], in particular its use of non-natural ingredients.<ref>{{cite news|publisher=gayot.com|<!--url=http://www.gayot.com/restaurants/features/fredy_girardet.html-->|title=Is Modern Gastronomy Off Course?:Frédy Girardet's Critique of the Avant-Garde, see <nowiki>http://www.gayot.com/restaurants/features/fredy_girardet.html</nowiki>}}</ref> Girardet is known primarily for his nouvelle cuisine style. He avoids using ] in his sauces, thickening them instead with simmered meat stocks.<ref name="rare"/> By more modern standards he is considered a traditionalist. He is a critic of ], in particular its use of non-natural ingredients.<ref>{{cite news|title=Il faut arrêter avec les goûts brouillés et sucrés des plats d'avant-garde|publisher=Le Monde|url=http://www.lemonde.fr/vous/article/2007/09/05/fredy-girardet-il-faut-arreter-avec-les-gouts-brouilles-et-sucres-des-plats-d-avant-garde_951504_3238.html|date=2007-09-05|author=Jean-Claude Ribaut}}</ref><ref>{{cite news|publisher=AFP|date=September 6, 2007|title=Top chef pours cold water on 'chemical' cuisine|url=https://www.google.com/hostednews/afp/article/ALeqM5hHm3eAWaZblqviOUskThKHqdFu8A|archive-url=https://web.archive.org/web/20140305201419/http://www.google.com/hostednews/afp/article/ALeqM5hHm3eAWaZblqviOUskThKHqdFu8A|url-status=dead|archive-date=March 5, 2014}}</ref>
⚫ In 1982 he published ''Les recettes originales de Girardet: La cuisine spontanée''. In 1984 followed ''The Cuisine of Fredy Girardet'' (edited by food writer ]), in ] with English translation.<ref>{{cite news|url=https://news.google.com/newspapers?id=8g0vAAAAIBAJ&pg=1499,3984415&dq=the-cuisine-of+girardet&hl=en|publisher=Montreal Gazette|date=1984-12-19|title=World-famous chef shares his favorite recipes}}</ref>

⚫ In 1984 he published ''The Cuisine of Fredy Girardet'' (edited by food writer ]), in ] with English translation.<ref>{{cite news|url=http://news.google.com/newspapers?id=8g0vAAAAIBAJ&sjid=rqUFAAAAIBAJ&pg=1499,3984415&dq=the-cuisine-of+girardet&hl=en|publisher=Montreal Gazette|date=1984-12-19|title=World-famous chef shares his favorite recipes}}</ref>


==Restaurant== ==Restaurant==
Girardet's restaurant in Crissier opened in 1971. Unlike many acclaimed chefs from the era, Girardet personally spent most of his time in the kitchen supervising the cuisine, rarely traveled,<ref name="rare"/> and avoided consultancies and endorsements.<ref name="after"/> The restaurant was called by some the greatest restaurant in the world,<ref name="rare">{{cite news|publisher=New York Times|url=http://www.nytimes.com/1982/02/03/garden/a-rare-visit-by-girardet-the-swiss-3-star-chef.html?&pagewanted=all|date=1982-02-03|title=A Rare Visit by Girardet, the Swiss 3-star Chef|author=Craig Claiborne}}</ref> and for his work there, Girardet was often called the world's greatest chef.<ref>{{cite news|publisher=San Francisco Chronicle|author=Michael Bauer|url=http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=58857|title=My most memorable meal|date=2011-03-11}}</ref> Restaurant de l'Hôtel de Ville de Crissier was opened in 1971. Unlike many acclaimed chefs from the era, Girardet personally spent most of his time in the kitchen supervising the cuisine, rarely traveled,<ref name="rare"/> and avoided consultancies and endorsements.<ref name="after"/> The restaurant was called by some the greatest restaurant in the world,<ref name="rare">{{cite news|work=New York Times|url=https://www.nytimes.com/1982/02/03/garden/a-rare-visit-by-girardet-the-swiss-3-star-chef.html?&pagewanted=all|date=1982-02-03|title=A Rare Visit by Girardet, the Swiss 3-star Chef|author=Craig Claiborne}}</ref> and for his work there, Girardet was often called the world's greatest chef.<ref>{{cite news|publisher=San Francisco Chronicle|author=Michael Bauer|url=http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?entry_id=58857|title=My most memorable meal|date=2011-03-11}}</ref>

⚫ Girardet sold his restaurant in 1996, at age 60, to ], who had worked under Girardet since 1980, and Rochat's wife ]. He then retired to the town of ].<ref name="after">{{cite news|title=Girardet after Girardet|url=http://www.saveur.com/article.jsp?ID=4039|publisher=Saveur|author=Colman Andrews|year=1998|url-status=dead|archiveurl=https://web.archive.org/web/20110511084425/http://www.saveur.com/article.jsp?ID=4039|archivedate=2011-05-11}}</ref> Girardet grew bored after retiring, and had some friction with Rochat, who quickly regained the restaurant's three-star rating.<ref name="after"/> Food writer ] speculated that Girardet quit during the prime of his career after observing other chefs he knew, including his father, who were unable to sell when they wanted, and who eventually died early from the stress of running a restaurant.<ref name="after"/>


⚫ Among Girardet's other understudies is ].<ref>{{cite news|publisher=Wall Street Journal|title=Luxembourg's Cuisine Ambassador|author=Rhea Wessel|url=https://www.wsj.com/articles/SB126772290688155711?mod=googlenews_wsj | date=2010-03-12}}</ref>
⚫ Girardet sold his restaurant in 1996, at age 60, to ], who had worked under Girardet since 1980, and Rochat's wife ]. He then retired to the town of ].<ref name="after">{{cite news|title=Girardet after Girardet|url=http://www.saveur.com/article.jsp?ID=4039|publisher=Saveur|author=Colman Andrews|year=1998}}</ref> Girardet grew bored after retiring, and had some friction with Rochat, who quickly regained the restaurant's three-star rating.<ref name="after"/> Food writer ] speculated that Girardet quit during the prime of his career after observing other chefs he knew, including his father, who were unable to sell when they wanted, and who eventually died early from the stress of running a restaurant.<ref name="after"/>


==See also==
⚫ Among Girardet's other understudies is ].<ref>{{cite news|publisher=Wall Street Journal|title=Luxembourg's Cuisine Ambassador|author=Rhea Wessel|url=http://online.wsj.com/article/SB126772290688155711.html?mod=googlenews_wsj | date=2010-03-12}}</ref>
*]


==References== ==References==
{{reflist}} {{reflist}}


{{Authority control|VIAF=64125084}} {{Authority control}}
{{Persondata <!-- Metadata: see ]. -->
| NAME = Girardet, Fredy
| ALTERNATIVE NAMES =
| SHORT DESCRIPTION =
| DATE OF BIRTH = 1936-11-17
| PLACE OF BIRTH =
| DATE OF DEATH =
| PLACE OF DEATH =
}}
{{DEFAULTSORT:Girardet, Fredy}} {{DEFAULTSORT:Girardet, Fredy}}
] ]
Line 37: Line 31:
] ]
] ]
] ]

Latest revision as of 20:37, 24 August 2024

Swiss chef
1982

Frédy Girardet (born 17 November 1936) is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant Chez Girardet (now Restaurant de l'Hôtel de Ville) in Crissier, Switzerland (near Lausanne, Switzerland) earned three Michelin stars and before Girardet's retirement in 1996 was often called the greatest restaurant in the world.

Biography

Girardet was born to Benjamin and Georgette Girardet in Lausanne, Switzerland. His father cooked for years in Hôtel Central Bellevue in Lausanne, before opening a bistro in Crissier, Switzerland, a small town nearby. Girardet was an athletic child, playing amateur association football (soccer). Although he apprenticed at Le Grand Chêne, a restaurant in Lausanne, his ambition was to become a professional soccer player.

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. When his father died unexpectedly at age 56, he took over the bistro. 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.

Cuisine

Girardet is known primarily for his nouvelle cuisine style. He avoids using flour in his sauces, thickening them instead with simmered meat stocks. By more modern standards he is considered a traditionalist. He is a critic of molecular cuisine, in particular its use of non-natural ingredients. In 1982 he published Les recettes originales de Girardet: La cuisine spontanée. In 1984 followed The Cuisine of Fredy Girardet (edited by food writer Narcisse Chamberlain), in French with English translation.

Restaurant

Restaurant de l'Hôtel de Ville de Crissier was opened in 1971. Unlike many acclaimed chefs from the era, Girardet personally spent most of his time in the kitchen supervising the cuisine, rarely traveled, and avoided consultancies and endorsements. The restaurant was called by some the greatest restaurant in the world, and for his work there, Girardet was often called the world's greatest chef.

Girardet sold his restaurant in 1996, at age 60, to Philippe Rochat, who had worked under Girardet since 1980, and Rochat's wife Franziska Rochat-Moser. He then retired to the town of Féchy. Girardet grew bored after retiring, and had some friction with Rochat, who quickly regained the restaurant's three-star rating. Food writer Colman Andrews speculated that Girardet quit during the prime of his career after observing other chefs he knew, including his father, who were unable to sell when they wanted, and who eventually died early from the stress of running a restaurant.

Among Girardet's other understudies is Léa Linster.

See also

References

  1. ^ Colman Andrews (1998). "Girardet after Girardet". Saveur. Archived from the original on 2011-05-11.
  2. ^ Craig Claiborne (1982-02-03). "A Rare Visit by Girardet, the Swiss 3-star Chef". New York Times.
  3. Jean-Claude Ribaut (2007-09-05). "Il faut arrêter avec les goûts brouillés et sucrés des plats d'avant-garde". Le Monde.
  4. "Top chef pours cold water on 'chemical' cuisine". AFP. September 6, 2007. Archived from the original on March 5, 2014.
  5. "World-famous chef shares his favorite recipes". Montreal Gazette. 1984-12-19.
  6. Michael Bauer (2011-03-11). "My most memorable meal". San Francisco Chronicle.
  7. Rhea Wessel (2010-03-12). "Luxembourg's Cuisine Ambassador". Wall Street Journal.
Categories: