Albert Bouley

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Albert Bouley (born September 16, 1949 in Ravensburg ; † April 23, 2013 there ) was a German chef .

Life

Hotel Waldhorn in Ravensburg

Albert Bouley was the second son of the French cook and butcher Henri Bouley (1920–1999), who came to Ravensburg as an occupation soldier in 1945, and his wife, Veronika Bouley-Dressel (1920–2013), a daughter of the Ravensburg “French horn” host Albert Dressel. Albert Bouley was born a French citizen and did not acquire German citizenship until he was a teenager.

After training from 1966 in Friedrichshafen , Bouley went to the “Grand Hotel” in Mürren in 1969, to Montreux to the “Eden au Lac Montreux” and to the “Etrier Hotel” in Crans-sur-Sierre ( Crans-Montana ). In 1971 he graduated from the hotel management school in Berlin with a degree in hotel management. In 1972 he moved to the “National Montreux”, in 1973 again to the “Etrier Hotel” in Crans-sur-Sierre and in 1974 to the “Excelsior Montreux”.

From 1975 Bouley was head chef and co-owner of his parents' hotel and restaurant "Waldhorn" in Ravensburg . In 1976 he married the hotel manager Brigitte Frommlet.

As head chef at the “Waldhorn”, Bouley was awarded 17 to 19 points in the Gault Millau and (until 2005) with one star in the Michelin Guide . In retrospect, Gault Millau 2013 raved about the beginnings of Bouley's fusion cuisine, which was inspired by French, Asian and German influences : "In the most beautiful old German restaurant in the republic, Albert Bouley, who was naturalized in Upper Swabia, invented the Euro-Asian kitchen miracle in its German form". Tim Raue called Bouley the European chef who “was the first to really cook Euro-Asian”.

He exerted influence on numerous young cooks who learned their trade in the "French horn" or who gained their first experience in star gastronomy. The three-star chef Juan Amador described the “French horn” as the most important station in his life. The food stylist and writer Stevan Paul was an apprentice cook at Bouley and immortalized him in several stories.

In 1991, in addition to the “Waldhorn”, the Bouley family opened the neighboring “Rebleutehaus” restaurant, which offers upscale home-style cuisine. In the last years of his life, Bouley increasingly withdrew from the work in the “French Horn” kitchen and gradually passed responsibility to Achim Schoch. After Bouley's death, Robert Heinzelmann temporarily took over the kitchen management in the "Waldhorn". A short time later the restaurant was closed.

As a member of the "Altentrommler", Bouley was active at the Rutenfest Ravensburg for years. As a tribute to him, the traditional rod theater in 2015 performed a free adaptation of the film “ Ratatouille ”, in which a young Swabian-French cook creates a European-Asian fusion cuisine with the help of two fabulous rats.

Awards

  • 1978: 1st prize Laurent Perrier
  • 1984: Honorary certificate from the Federal President for excellent performance
  • 1987: “Newcomer of the year”, Gault-Millau
  • 1990: “Chef of the Year”, Gault Millau

Publications

  • Flavor agars. The best recipes for the pressure cooker and cooking in the aromatic steam . Hädecke, Weil der Stadt 1988, ISBN 3-7750-0182-4
  • Cook. The new school of light cuisine . Zabert Sandmann, Steinhagen 1989, ISBN 3-924678-12-X (Licensed edition under the title Cooking - light kitchen. Seehamer, Weyarn 1996, ISBN 3-929626-60-8 )
  • Cooking with imagination. Compositions on your own stove. 160 recipes for gourmets . Heyne, Munich 1989, ISBN 3-453-03607-7
  • Culinary art . Hädecke, Weil der Stadt 1991, ISBN 3-7750-0216-2
  • with Alfred Klink, Johann Lafer, Harald Wohlfahrt, Andreas Doms: Star cuisine. Professional recipes for at home . Hädecke, Weil der Stadt 1992, ISBN 3-7750-0234-0 (Licensed edition: Bechtermünz, Augsburg 2000, ISBN 3-8289-1078-5 )
  • Delicacies from the pressure cooker . Hädecke, Weil der Stadt 1993, ISBN 3-7750-0239-1

literature

Web links

Individual evidence

  1. ↑ cf. Wolfram Frommlet: It was “good, strict, but fair” . In: Schwäbische Zeitung online, October 27, 2013
  2. ↑ Bouley-Dressel / Bernhardt, pp. 64–68
  3. ↑ Celebrity chef Bouley died , in: Schwäbisches Tagblatt, April 26, 2013
  4. ↑ gaultmillau.de
  5. ↑ Lars Reichardt, Andreas Bernard: "It took me a year and a half for Peking duck" . Interview with Tim Raue, Süddeutsche Zeitung Magazin, issue 48/2009
  6. ↑ Juan Amador - The search for the perfect taste ( Memento from July 13, 2013 in the Internet Archive )
  7. ↑ Stevan Paul: Monsieur, the lobster and me. Tales of cooking . mairisch Verlag, Hamburg 2009, ISBN 978-3-938539-12-5 ; from it the online story I cooked Wolfram Siebeck ; Stevan Paul: Land of plenty. A book about the comforting effects of warm rice pudding, the art of cooking a lentil dish and the imponderables of love . mairisch Verlag, Hamburg 2012, ISBN 978-3-938539-24-8 ; see. Interview at valentinas-kochbuch.de
  8. ↑ Rod Theater 2015: "Rattatouille" ( Memento from August 1, 2015 in the Internet Archive )
  9. ^ Catalog of the DNB
personal data
SURNAME Bouley, Albert
BRIEF DESCRIPTION German cook
DATE OF BIRTH September 16, 1949
PLACE OF BIRTH Ravensburg
DATE OF DEATH April 23, 2013
Place of death Ravensburg