endcurd.pages.dev

Biography of gaston len tre

          He was a chef-entrepreneur who rose from a country pâtissier to controlling an empire that encompassed pâtisseries and gourmet boutiques in a dozen countries, a chefs' school near Paris, Michelin three-star restaurants, a joint-venture with fellow celebrity chefs Paul Bocuse and Roger Vergé at Disney World in Florida..

          › world › jan › obituary-gaston-len-ocirc-tre.

        1. Gaston Lenotre was born May 28, and died January 8, He was born in Saint-Nicolas-du Bosc, Normandy, France.
        2. He was a chef-entrepreneur who rose from a country pâtissier to controlling an empire that encompassed pâtisseries and gourmet boutiques in a dozen countries, a chefs' school near Paris, Michelin three-star restaurants, a joint-venture with fellow celebrity chefs Paul Bocuse and Roger Vergé at Disney World in Florida.
        3. Gaston Lenotre was 12 years old when he made his first dessert, a rice pudding.
        4. Gaston Lenôtre, the founder of "Maison Lenôtre"​​ In , together with his wife Colette, Gaston Lenôtre bought a boutique in Paris, located at 44 rue d'Auteuil.

          5. Gaston Lenôtre

          French pastry chef

          Gaston Lenôtre (French pronunciation:[ɡastɔ̃lənotʁ], born 28 May 1920, died 8 January 2009) was a French pastry chef. He is known as a possible creator of the opera cake (gâteau opéra),[1][2] the founder of Lenôtre a culinary empire, whose brand includes restaurants, catering services, retail concerns and cooking schools, as well as one of the three founders with Paul Bocuse and Roger Verge of Les Chefs de France at Epcot in Orlando, Florida, US.

          Lenôtre compared the making of pastry to architecture, where structure, materials and precision are key for making great pastries.[3]

          Biography

          Lenôtre was born on a small farm in Normandy, in the commune of Saint-Nicolas-du-Bosc.

          Both of his parents eventually moved the family to Paris and became restaurant workers. Lenôtre's mother worked as a pastry and general cook for a French baron and his father was a chef at the Grand Hôtel in Paris.[3] E