History of chef louis outhier
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Louis Outhier
French chef
Louis Outhier (French pronunciation:[lwiutje]) 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
[edit]Outhier trained under Fernand Point at La Pyramide, at the same time as Jean Troisgros and Paul Bocuse.[1]
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.[2] Working with then ProtégéJean-Georges Vongerichten,[3] 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.[1][2] He is credited with introducing Asian spices into Nouvelle Cuisine,[4] and for bringing American regionalism into American French restaurants through his use of local fresh ingredients.[5]
After Outhier retired h
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From his restaurant "La Pyramide" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.
The restaurant was founded shortly after World War I. From its kitchen came the modern lightly-thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the German invasion. When German officers began patronizing his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether.
His book Ma Gastronomie contains refined techniques rather than traditional full recipes.
In 1933, when the Michelin Guide first began to rank French restaurants in Paris and the provinces with its system of one, two and three stars, La Pyramide fell into the top three stars category. He insisted that his cooks begin each day with a naked kitchen and start all over again. Paul Bocuse, Point's favorite apprentice, remembered the great man doing his daily marketing, selecting his fish, flesh and fowl to be delivered to the cooks waiting in the kitchen.
Paul Bocuse (1926-2018) was recognized by the Culinary I
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A Comprehensive Manual to representation Jean-Georges Empire
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Coming admit America
Representation Alsace, Writer