The book "Veaux, vaches, cochons et compagnie"
Crossed glances of two lovers of the cooking and the quality products: the leader of it's two starred restaurant La Rotonde, Philippe Gauvreau, and one of the best butchers of the Halle Lyonnaises, the best worker of France in 1986, Maurice Trolliet. Know how to choose and indeed cook all the fragments of meat.
The collection of the excellence, the love of quality products and work well done, here is indispensable ingredients which make that a meeting more than another marks the spirits and establishes (constitutes) a real source(spring) of wealth. The meeting between Philippe Gauvreau and Maurice Trolliet is of that one.
The Restaurant Philippe Gauvreau, The creation of a great Restaurant
The Leader Philippe Gauvreau, entered in La Rotonde in 1993, was greeted for a long time by the Guide Michelin, the reference of the gastronomy, which awarded him the second star in 2000. Today by creating a Restaurant in his name, Le Pavillon de Rotonde offers to this large-scale leader a new prestigious place as high as his talents, where everything is implemented for a cooking which aims at excellence. Under the direction of Philippe Gauvreau and Frédéric Fass, the hotel business is so transformed into a real lifestyle.After have worked in the prestigious houses Grand Véfour in Paris, it is with Jacques Maximin, (in Négresco, then at Ledoyen in Paris) that Philippe Gauvreau is going to assert his vocation and his personality.
In 1993, he sees confided by Hubert Benhamou and Isidore Partouche the kitchens of La Rotonde, always in narrow collaboration with Jacques Maximin. In 1994, he will obtain a first star Michelin. With his accomplices Frédéric Fass and Alain Gousse, he works then to make La Rotonde a place excellence, in agreement with the ambitions of prestigious Casino Lyon Vert. Professionalism, sensibility and justice will conjugate to offer, of the cooking, to the reception, by way of the service, a moment of exception.
In 2000, a second star Michelin comes to reward the talents of the Leader and his team. Today, Philippe Gauvreau is so esteemed by his pairs and recognized by a wide clientele of all nationalities.
By leaving the restaurant La Rotonde for the quite new restaurant in his name, he intends to offer a new dimension to his services. A man of challenges, he wishes to continue to seduce, to surprise and to surpass himself.
THE CHEF - The Making of a great name
Head Chef Philippe Gauvreau started at the Rotonde in 1993 and has long received outstanding reviews by the Guide Michelin, the last word in French gastronomy. The Guide Michelin awarded him the prestigious second star in 2000.
Today, by creating a restaurant in his name, the Pavillon de la Rotonde offers this renowned chef a setting as prestigious as his talent, where every effort is made to achieve excellence in French cuisine.
After working in restaurants like the famous Grand Véfour in Paris, it is with French cooking icon Jacques Maximin that Philippe Gauvreau asserted his vocation and his personality. In 1993, Hubert Benahmou and Isidore Partouche confided him the kitchens of the Rotonde, always in close collaboration with Jacques Maximin.
Professionalism, refinement and balance coalesce to offer a moment of exception both in terms of service and cooking.
In 2000, the second star of the Guide Michelin rewarded the talents of this Chef and his team.
Today, Philippe Gauvreau has won the esteem of his peers and a wide clientele of all nationalities.
A man of challenges, he wishes to continue to appeal, to surprise and to surpass.
New cookbook for child of the chef Philippe Gauvreau
Philippe GAUVREAU is the chef of the restaurant "Phillipe GAUVREAU" a two stars in the Michelin Guide (belonging to the Group Partouche), to Charbonnières les-Bains, near Lyon.
Father of two children, he was very fast made sensitive in the food for children and in the phenomenon of the "malbouffe".
It is quite naturally that he decided to create workshops of cooking which he animates, and where the children are the actors of their cooking: picking of vegetables, preparation, cooking and especially tasting...
The essential ingredients to discover the taste to cook and especially the pleasure to eat well.
He delivers to us in his book "L'atelier des Petits Chefs" 40 salty sweet recipes, easy to realize with our children according to their envy. And also thematic recipes to be served during the specials occasions: birthday, Mother's Day, Halloween, Christmas...
A playful and indispensable book for all the future little chef.
Price of the book: 15 euros
