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| '''Louis Outhier''' is a ] chef best known for Restaurant L'Oasis, a restaurant he ran in ], a village near ] on the ], from 1954 to 1988. | '''Louis Outhier''' is a ] chef best known for Restaurant L'Oasis, a restaurant he ran in ], a village near ] on the ], from 1954 to 1988. | ||
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| Outhier trained under ] at ], at the same time as ] and ].<ref name="trained">{{cite news|work=New York Times |url=http://www.nytimes.com/1986/01/08/garden/boston-restaurant-inspires-devotion-despite-its-setting.html|date=8 January 1986|author=Fox Butterfield|title=Boston restaurant inspires devotion despite its setting}}</ref> | Outhier trained under ] at ], at the same time as ] and ].<ref name="trained">{{cite news|work=New York Times |url=http://www.nytimes.com/1986/01/08/garden/boston-restaurant-inspires-devotion-despite-its-setting.html|date=8 January 1986|author=Fox Butterfield|title=Boston restaurant inspires devotion despite its setting}}</ref> | ||
| He is one of the few chefs in history to simultaneously earn three ] (from 1969 to 1988) and four "toques" in the ] guide.<ref name="boston">{{cite news|url=http://news.google.com/newspapers?id=FmQtAAAAIBAJ&sjid=BokFAAAAIBAJ&pg=1673,9709587&dq=louis-outhier&hl=en|publisher=Boston Phoenix|title=An Outhier Kind of Cook|date=15 December 1985|author=Robert Nadeau}}</ref> Working with then ] ],<ref>{{cite book|url=http://books.google.com/books?id=tikeIbvq4P0C|title=Appetite City: A Culinary History of New York|author=William Grimes|page=302|publisher=Macmillan|year=2009|isbn=978-0-86547-692-9}}</ref> he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, ], and ]) as a consulting executive chef. In America he oversaw Le Marquis de Lafayette in Boston for its owners, ], directing (along with ] Vongerichten) and Stephane Chousineau, Alain DiTomaso, Laurent Poulain 'Diarmuid O'Callaghan, Ken Oringer the menu, staffing, and sourcing of ingredients.<ref name="trained"/><ref name="boston"/> He is credited with introducing Asian spices into ],<ref>{{cite web|publisher=Gayot.com|title=Of Stars and Tripes: The True Story of Nouvelle Cuisine|author=André Gayot}}</ref> and for bringing American ] into American French restaurants through his use of local fresh ingredients.<ref>{{cite news|url=http://findarticles.com/p/articles/mi_m3190/is_v20/ai_4479631/|publisher=Nation's Restaurant News|title=French star lights N.Y.|date=20 October 1986|author=Peter Romeo}}{{dead link|date=October 2013}}</ref> | He is one of the few chefs in history to simultaneously earn three ] (from 1969 to 1988) and four "toques" in the ] guide.<ref name="boston">{{cite news|url=http://news.google.com/newspapers?id=FmQtAAAAIBAJ&sjid=BokFAAAAIBAJ&pg=1673,9709587&dq=louis-outhier&hl=en|publisher=Boston Phoenix|title=An Outhier Kind of Cook|date=15 December 1985|author=Robert Nadeau}}</ref> Working with then ] ],<ref>{{cite book|url=http://books.google.com/books?id=tikeIbvq4P0C|title=Appetite City: A Culinary History of New York|author=William Grimes|page=302|publisher=Macmillan|year=2009|isbn=978-0-86547-692-9}}</ref> he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, ], and ]) as a consulting executive chef. In America he oversaw Le Marquis de Lafayette in Boston for its owners, ], directing (along with ] Vongerichten) and Stephane Chousineau, Alain DiTomaso, Laurent Poulain 'Diarmuid O'Callaghan, Ken Oringer the menu, staffing, and sourcing of ingredients.<ref name="trained"/><ref name="boston"/> He is credited with introducing Asian spices into ],<ref>{{cite web|publisher=Gayot.com|title=Of Stars and Tripes: The True Story of Nouvelle Cuisine|author=André Gayot}}, available at <nowiki>http://www.gayot.com/restaurants/features/nouvellecuisine.html</nowiki></ref> and for bringing American ] into American French restaurants through his use of local fresh ingredients.<ref>{{cite news|url=http://findarticles.com/p/articles/mi_m3190/is_v20/ai_4479631/|publisher=Nation's Restaurant News|title=French star lights N.Y.|date=20 October 1986|author=Peter Romeo}}{{dead link|date=October 2013}}</ref> | ||
| After Outhier retired his restaurant was vacant for several years. Chef Stephane Raimbault, a former protégé of Outhier,<ref>{{cite web|publisher=Frommers.com|url=http://www.frommers.com/destinations/lanapoule-plage/D42184.html|url=http://www.frommers.com/destinations/lanapoule-plage/D42184.html|title=L'Oasis}}</ref> purchased it in 1999, after which it was awarded two Michelin stars. | After Outhier retired his restaurant was vacant for several years. Chef Stephane Raimbault, a former protégé of Outhier,<ref>{{cite web|publisher=Frommers.com|url=http://www.frommers.com/destinations/lanapoule-plage/D42184.html|url=http://www.frommers.com/destinations/lanapoule-plage/D42184.html|title=L'Oasis}}</ref> purchased it in 1999, after which it was awarded two Michelin stars. | ||
Revision as of 19:16, 21 December 2013
Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.
Career
Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul Bocuse.
He is one of the few chefs in history to simultaneously earn three Michelin stars (from 1969 to 1988) and four "toques" in the Gault Millau guide. Working with then Protégé Jean-Georges Vongerichten, he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, Bangkok, and Osaka) as a consulting executive chef. In America he oversaw Le Marquis de Lafayette in Boston for its owners, Swissotel, directing (along with chef de cuisine Vongerichten) and Stephane Chousineau, Alain DiTomaso, Laurent Poulain 'Diarmuid O'Callaghan, Ken Oringer the menu, staffing, and sourcing of ingredients. He is credited with introducing Asian spices into Nouvelle Cuisine, and for bringing American regionalism into American French restaurants through his use of local fresh ingredients.
After Outhier retired his restaurant was vacant for several years. Chef Stephane Raimbault, a former protégé of Outhier, purchased it in 1999, after which it was awarded two Michelin stars.
Outhier was described, during his career, as thin, passionate, and "dapper". His cuisine attempts to recreate smells and tastes from his childhood, particularly the cooking of his grandmother, who along with his grandfather owned a mill in France.
References
- ^ Fox Butterfield (8 January 1986). "Boston restaurant inspires devotion despite its setting". New York Times.
- ^ Robert Nadeau (15 December 1985). "An Outhier Kind of Cook". Boston Phoenix.
- William Grimes (2009). Appetite City: A Culinary History of New York. Macmillan. p. 302. ISBN 978-0-86547-692-9.
- André Gayot. "Of Stars and Tripes: The True Story of Nouvelle Cuisine". Gayot.com.
{{cite web}}: Missing or empty|url=(help), available at http://www.gayot.com/restaurants/features/nouvellecuisine.html - Peter Romeo (20 October 1986). "French star lights N.Y." Nation's Restaurant News.
- "L'Oasis". Frommers.com.