Alain Senderens
CV and info
Date of birth
02.12.1939
in
Hyères (Var), FR
Training
1957 - 1959: L'Hôtel des Ambassadeurs, Lourdes
CV
1963: La Tour D'Argent, Paris (Commis garde-manger & Chef rôtisseur)
1964: Lucas Carton, Paris (Chef tournant & Chef saucier & Sous-chef)
1965: Berkeley, Paris (Chef poissonnier & Chef saucier)
1966: Orly Hilton Hotel, Paris (Chef saucier & Sous-chef de cuisine)
1968: L'Archestrate, Paris (Patron & Chef de cuisine)
1978: *** Guide Rouge (Michelin)
1985 - 2005: Lucas Carton, Paris (Patron & Chef de cuisine)
*** Guide Rouge
2006 - 2017: Senderens, Paris
April 2017, dead
1964: Lucas Carton, Paris (Chef tournant & Chef saucier & Sous-chef)
1965: Berkeley, Paris (Chef poissonnier & Chef saucier)
1966: Orly Hilton Hotel, Paris (Chef saucier & Sous-chef de cuisine)
1968: L'Archestrate, Paris (Patron & Chef de cuisine)
1978: *** Guide Rouge (Michelin)
1985 - 2005: Lucas Carton, Paris (Patron & Chef de cuisine)
*** Guide Rouge
2006 - 2017: Senderens, Paris
April 2017, dead
Philosophy
A meal at Lucas Carton is and always will be "a gastronomic adventure"
Member of
Secretary general of the Union of French Haute Cuisinier
1990: President of the National Council of Culinary Arts
2004: Commissioner in charge of public relations between the press and the catering trade in the name of the Academy of the Wines of France
1990: President of the National Council of Culinary Arts
2004: Commissioner in charge of public relations between the press and the catering trade in the name of the Academy of the Wines of France
Awards
1978: Chevalier de l'Ordre National du Mérite
1988: Médaille Vermeil de la Ville de Paris
1993: Chevalier de la Légion d'Honneur & dans l'ordre des Palmes Académiques
2004: Officier dans l'ordre National de la Légion d'Honneur
1988: Médaille Vermeil de la Ville de Paris
1993: Chevalier de la Légion d'Honneur & dans l'ordre des Palmes Académiques
2004: Officier dans l'ordre National de la Légion d'Honneur
Special aspects
Right from the start, Alain Senderens imposed his style and passion for wine on the work done by his kitchens. And being a firm believer in true gastronomy being a marriage of food and drink, he created menus which he calls "plats et vins".
