The Culinary masters Of The Past
Introduction
For this assignment I have chosen to write about Michel Roux Snr and Guillaume Tirel. My reasons for choosing to write about these culinary masters of the past is because while carrying out my research I discovered interesting facts about both chefs which I found enjoyable to read and write about.
Michel Roux Snr
Michel Roux Snr born 19 April 1941 in Charolles, Saône-et-Loire , a French-born chef and restaurateur working in Britain. Following his brother Albert becoming a pastry chef and became an apprentice to Camille Loyal in Belleville.
In 1967 Michel and Albert opened their first restaurant, Le Gavroche Lower Sloane Street London. 1972 opened a second restaurant, The Waterside Inn, Bray Berkshire .
Le Gavroche 1982 became first restaurant in UK to be awarded three Michelin stars. The Waterside Inn in 1985, Le Gavroche went back to two stars 1993. 2010 The Waterside Inn became first restaurant outside France to hold three Michelin stars for a period of 25 years.
Guillaume Tirel
Guillaume Tirel, a popular French cook in the court of Valois kings and also during the Hundred Years War. Born 1310 in Pont-Audemer,
Guillaume Tirel wrote a very popular cookbook named Le Viandier. Today’s French cuisine derives from many culinary books written by Taillevent. At 16 became head Chef to Philip VI. Success promoted him to position of squire to the Dauphin de Viennois 1347 and head chef 1349. Also serving The Duke of Normandy in various capacities. Guillaume continued in the services of the Duke of Normandy till 1368 even after the Duke became Charles V. Over next 15 years, Charles VI continued using the services of Guillaume Tirel.
Guillaume died in 1395
Reflection
I found both chefs whom I chose to write about play a very important role in modern day cooking. Michel Roux along with his brother Albert Roux are responsible for raising the profile on restaurants as their restaurant The Waterside Inn being the first restaurant outside France to
For this assignment I have chosen to write about Michel Roux Snr and Guillaume Tirel. My reasons for choosing to write about these culinary masters of the past is because while carrying out my research I discovered interesting facts about both chefs which I found enjoyable to read and write about.
Michel Roux Snr
Michel Roux Snr born 19 April 1941 in Charolles, Saône-et-Loire , a French-born chef and restaurateur working in Britain. Following his brother Albert becoming a pastry chef and became an apprentice to Camille Loyal in Belleville.
In 1967 Michel and Albert opened their first restaurant, Le Gavroche Lower Sloane Street London. 1972 opened a second restaurant, The Waterside Inn, Bray Berkshire .
Le Gavroche 1982 became first restaurant in UK to be awarded three Michelin stars. The Waterside Inn in 1985, Le Gavroche went back to two stars 1993. 2010 The Waterside Inn became first restaurant outside France to hold three Michelin stars for a period of 25 years.
Guillaume Tirel
Guillaume Tirel, a popular French cook in the court of Valois kings and also during the Hundred Years War. Born 1310 in Pont-Audemer,
Guillaume Tirel wrote a very popular cookbook named Le Viandier. Today’s French cuisine derives from many culinary books written by Taillevent. At 16 became head Chef to Philip VI. Success promoted him to position of squire to the Dauphin de Viennois 1347 and head chef 1349. Also serving The Duke of Normandy in various capacities. Guillaume continued in the services of the Duke of Normandy till 1368 even after the Duke became Charles V. Over next 15 years, Charles VI continued using the services of Guillaume Tirel.
Guillaume died in 1395
Reflection
I found both chefs whom I chose to write about play a very important role in modern day cooking. Michel Roux along with his brother Albert Roux are responsible for raising the profile on restaurants as their restaurant The Waterside Inn being the first restaurant outside France to