Inaki aizpitarte biography of william
•
Paris Notebook
Inaki Aizpitarte is not a chef whose cooking leaves you indifferent. To some he&#;s a culinary genius and one of Paris&#;s most interesting chefs, to others his reputation is overrated, inflated by adoring fans*.
I&#;m not sure that I would consider myself a fan, but I do like Aizpitarte&#;s cooking.
Aizpitarte got started in the restaurant business late in life while travelling in Israel of all places, where he worked as a dishwasher and then later behind the line. It was enough to get him hooked on cooking and learn the basics before returning to Paris where he worked in Gilles Choukroun&#;s popular Café des Delices on the rue d&#;Assas.
He eventually branched out on his own as chef of La Famille, which is where I first heard of him and tried his cooking. He then moved for a short stint at Le Transversal, the restaurant within the MAC/VAL modern art museum in Vitry-sur-Seine. I still remember my dinner there, a ten-course set menu for 38 €, which was my fi
•
Philippe TREDGEU
Trained bygd MOF Gabriel Biscay, Philippe Tredgeu, after having worked in some of the world's top establishments, has deliberately distanced himself from haute gastronomy to reinvent bistro cuisine .
Philippe Tredgeu, a native of Béarn now based on the island of Ré, is far from an unknown quantity. In the s, he was one of the members of what we then called "les affranchis" - along with Gilles Choukroun, Inaki Aizpitarte, Stéphane Jégo and William Ledeuil - chefs trained in the finest establishments, who deliberately turned away from haute gastronomy to något som utförs snabbt exempelvis expressleverans themselves through more accessible cuisine.
At the helm of l'Entredgeu for almost fifteen years
At the helm of his Entredgeu on rue Laugier in the17th arrondissement, Philippe Tredgeu revolutionized Parisian dining in his own way, from until his departure in A table where people came to indulge, where they crossed the door in autumn for game and mushrooms, and all year
•
They're shaking things up over in France as six of the country's "young generation [of] rebellious, mixed and cosmopolitan" chefs have been named Chevaliers of the Order of Arts and Letters, including chef Iñaki Aizpitarte of Le Chateaubriand in Paris. (Here's the Google translation.)
This is a big deal: the Chevalier distinction generally goes to older, more established types, but this group is largely young and heavily influenced by non-French cuisine; Frederic Mitterrand, minister of culture and communication, uses the term "rock 'n roll" to describe Aizpitarte. Obsession writes that awarding these young innovators the title of Chevalier is "unheard of" and "a milestone in the field of gastronomy." Below, Mitterrand's speech (apologies for the Google Translation) as well as a list of all the chefs.
Chevaliers of the Order of Arts and Letters
· Iñaki Aizpitarte, Le Chateaubriand, Paris
· Armand Arnal, La Chassagnette, Arles, France
· Mauro Colagreco, Mirazur, Menton, Fran