Guy Martin (cook)

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Guy Martin (born February 3, 1957 in Bourg-Saint-Maurice ) is a French chef . He has been head chef at the Le Grand Véfour restaurant in the Palais Royal in Paris since 1991 . In 2008 he opened the Atelier Guy Martin cooking school in Paris .

Life

Guy Martin worked for the Relais & Châteaux group from 1981 to 1991 , including the Château de Coudrée in Sciez and the Château de Divonne in Divonne-les-Bains . There he received his first Michelin star in 1985 and his second in 1990 . In 1991 he received an offer to work at Le Grand Véfour .

Awards

Works

  • with Guillaume Lecasble, Michel Denance: Guy Martin. Un artist au Grand Véfour. Biography. Seuil, Paris 2000, ISBN 2020384272 .
  • Legumes. Chêne, Paris 2000, ISBN 2842772199 . New edition: 2008, ISBN 978-2842778842 .
  • Cuisiner les fromages. Chêne, Paris 2001, ISBN 2842773209 .
  • with Monique Lansard: Toute la Cuisine. Seuil, Paris 2003, ISBN 2020485265 .
  • with Henri Gougaud, Hervé Tullet: Contes et recettes du monde. Seuil, Paris 2003, ISBN 2020485419 .
  • C'est le Sud: 100 recettes. Éditions du Chêne, Paris 2004, ISBN 2-84277-493-0 .
  • Petits gourmands: 50 recettes sucrées à cuisiner, à colorier, à dévorer. Seuil, Paris 2006, ISBN 2-02-086424-X .
  • Noodles, pasta, pâtes. Translated from the French by Barbara Holle. Gerstenberg, Hildesheim 2006, ISBN 3-8067-2951-4 .
  • À la carte. Translated from the French by Franziska Meyer. Werd, Zurich 2009, ISBN 978-3-85932-626-2 .

Web links

Individual evidence

  1. http://www.qype.com/place/159107-Atelier-Guy-Martin-Paris