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Jean Bardet |
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| Born |
1941-09-27 Born: Villiers le Morhier (Eure et Loir), FR |
| Apprenticeship/training |
1955: Relais Gastronomique, de la Gare de L'Est, Paris |
| Career |
1959: Military service as cook in the officers' mess
1962: Hotel Montana & Savoy, London (Saucier)
1972: Jean Bardet, Châteauroux (Patron & Chef de cuisine)
1979: ** Guide Rouge (Michelin)
1982: Versailles, G8 Conference
1987: Restaurant Jean Bardet, Château Belmont, Tours, (Patron & Chef de cuisine) |
| Philosophy |
Good gastronomy is a symphony of wine, spirits, food and cigars. |
| Membership |
Master Chefs of France
Member of the Chamber of Trade for Haute Cuisine |
| Awards |
1991: 19.5 points, Gault Millau |
| Interesting tidbits |
In 1958 Jean Bardet organised food for the UNESCO in Gabun. |
| Publications |
1: Ala decouverte des Saveurs du Potager. Edition Hachette, 1998
2: Le Bel Appetit de J Balzac. Edition du Chine, 1999 |
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