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Frédy Girardet (born 17 November 1936) is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant in Crissier, Switzerland (near Lausanne, Switzerland ) earned three Michelin stars and before Girardet's retirement in 1996 was often called the greatest ...
Alfred Girardet, dit Frédy Girardet, né le 17 novembre 1936 à Lausanne, est un chef cuisinier. Il fut le chef du Restaurant de l’Hôtel de Ville à Crissier ( Suisse ). Il est considéré par ses pairs (comme Joël Robuchon) et les amateurs, comme l'un des plus grands noms de la gastronomie mondiale.
The legend of Crissier was born. Aile de volaille with leek and truffle coulis, canard in Brouilly wine, cassolette of truffle cardoons, Frédy Girardet was designated « Chef of the century » in 1990 by the Gault-Millau guide.
Frédy Girardet si lancia e riesce ad iscrire il ristorante del Municipio di Crissier nella cerchia molto chiusa delle grandi tavole gastronomiche del mondo. Il successo dello Chef è premiato negli anni: 1975: chiave d'oro Gault-Millau; 1986: 19.5 / 20 Gault-Millau; 1994: 3 stelle nella Guida Michelin, ancora conservate fino ad ora.
Trois recettes d’une simplicité magique et d’une gourmandise absolue, tirées de son livre – une perle! – La cuisine spontanée, paru chez Robert Laffont en 1982. Des apprêts qui tiennent de ce génie unique qui a valu au chef vaudois des louanges de tous côtés.
23 nov 2002 · Firmato Fredy Girardet & Joel Robuchon. Ovvero i cuochi del secolo. La loro conferenza-lezione questa mattina al Salone del Vino si è trasformata in un manifesto del buon gusto, in un elogio della naturalità, in una denuncia dei “cattivi maestri” della creatività ad ogni costo.
Girardet (Fredy): Fredy Girardet is a Chef Swiss, born November 17, 1936 in Lausanne (Swiss). He was the chef of the restaurant at the Hôtel de Ville in Crissier city located in the Canton of Vaud in Swiss. He is considered by his peers as Joel Robuchon, and connoisseurs, as one of the biggest names in world gastronomy.
