GRAND CHEF - RECETTES
ACCORDS METS & VINS
SOUMETTEZ VOTRE VIN
SOIRÉE GASTRONOMIQUE & VIN
*** Michelin
Restaurant L’Epicurien
35, Boulevard Malherbes – Paris – France
Tel : +33 (0) 145 568 899
contact@lepicurien.com
https://www.lepicurien.com
Cooking school: Diploma in culinary arts obtained from a recognized cooking school
Internship: Practical experience in renowned restaurants
Kitchen assistant: Start of career by learning the basics
Chef de partie: Specialization in a specific section of the kitchen (pastry, meat, fish)
Sous Chef: Second-in-command position, assisting the executive chef and supervising the other cooks
Chef: Responsible for the entire kitchen, menu creation
Culinary technique: Mastery of preparation and cooking techniques
Creativity: Innovation and creation of new dishes
Leadership: Leader of a team of 30 chefs
Michelin Starred: Prestigious awards
Culinary competitions: Participation in several international culinary competitions
Culinary consultant: Advice for creating restaurants or improving existing ones
Author: Cookbook writing, “Food and wine pairing”
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