Carisey (Regis) : Régis Carisey is a writer and encyclopedist (*) gastronomic French, born 28 March 1962 to Marnay (department of Haute-Saône, region of Bourgogne-Franche-Comté) in a family franc-comtoise having for several generations its activity in the building.
He will not follow this path: after having spent 4 years at theSavoie Léman Hotel School de Thonon-les-Bains (Haute-Savoie), he becomes the holder of a Hotel Technical Bac from this school. Then he works in the canton of Geneva en Switzerland neighbor in institutions de restoration and D'hôtellerie de Luxury of which Geneva has the discreet secret, institutions in which he scrupulously scrutinizes and notes, as a true collector of words, the terminology and vocabulary used in these sectors which are thehôtellerie, restoration and food (See in this regard his Dictionary of Utensils and Technical Vocabulary of the Kitchen).
He took the opportunity to pass the Geneva diploma of coffee maker, restaurateur and D'innkeeper nearby Commerce Department de Geneva.
He also seizes a rare opportunity that is offered to him: Swiss nationality.
But beyond the green mountain pastures, snowy and frozen mountains and valleys of Helvetia, it is the trade international (and his obligatory trips) which attract him. In a major Geneva bank in trading first of all internationally, where he is involved in the trade international of various marchandises like raw cotton and oil, then he was appointed executive for several years in a large firm American international trading food Cargill SA à Geneva that he will represent as a commercial agent for the negotiation and signature of substantial cereals with large private and public sellers and buyers based in different country and continents of export and import of these staple foods.
In 1990, it is the departure for the France as general manager, still in an American company of cereals Thionville Company, whose European subsidiary is based in Paris.
Like many other international companies dealing with products agrifood, the headquarters of the American company that it represents, is, by long traditional diet of the capital, in the first district Parisian, and more precisely in the Halles district right next to the Commerce Bourse, formerly the Halle au wheat, because we traded there from the XNUMXth to the XNUMXth century wheat disembarked from the Its Close. The Commerce Bourse is located Rue de Viarmes, named after the provost of the merchants of Paris, Jean-Baptiste de Pontcarré de Viarmes, who had this wheat market built in 1763.
For the record, rue de Viarmes is the shortest street in Paris : it has only one number and it is outlined in a circle under the benevolent eye of the Medici column erected in 1574 by Catherine (1519-1589) in honor of her personal doctor Nostradamus, also grand-master ès jams if there is one, author of a work entitled Exquisite recipes.
Much, much closer to us, in 2021, under its immense and wonderful glass dome dating from 1783, the Commerce Bourse now houses the aptly named Granary, the superb restaurant-café at Chef Michel Bras.
It is in this historic Parisian district, always strong in the mouth (see the cries of Paris), even if the Halles of Paris have deserted "the belly of Paris" (Émile Zola, 1873) since 1969 for Rungis, that Régis Carisey begins his dictionary Mouth slang (**). This earthy dictionary covers exhaustively all the slang and colloquial terms related to food and drink, many words of which are still loose in the banter in the still bubbling streets of Halles district : Montmartre street (where, all the way down to theSaint-Eustache church and Coquillère Street, we always taste the invigorating au gratin halls, Tete De Veau bitch, Caen-style tripe and pig's feet), Montorgueil street (and his market secular, where was created the toothsome rum baba at the confectioner Stohrer, whose pastry (which was visited in 2004 by Her Majesty the Queen of England, Herself), is located opposite the Rock of CancaleWhere Honoré de Balzac had his napkin ring), Saint-Denis street, Blondel Street (sung by the poet George Brassens), rue Tiquetonne (baker famous XNUMXth century), ironwork street (the king Henri IV was assassinated there in 1610 by François Ravaillac who was immediately quartered on Place de Grève for this crime of lese-majesté), Quincampoix Street, Rue de la Grande Truanderie (where there is still a broth normand which was assiduously frequented by President Mitterrand until his death in 1996), Rue du Pont Neuf (The copious Pont-Neuf apples are not far), rue Saint-Honoré, (street at the origin of the very famous Saint-Honoré cake and also famous Chiboust cream ; the confectioner Chibout was honored to have a storefront).
Finally, the rue de Beaujolais located on the edge of Palais Royal where the bourgeois who lived there asked at the time that celebrate the arrival popular and rowdy Beaujolais Nouveau. Rue de Beaujolais also housed the famous cabaret Milord l'Arsouille which closed in 1965.
The many, distant and wonderful trips that Régis Carisey made abroad as part of his international trading activities allowed him to visit more than 100 countries in the world, especially those exporting and importing cereals and other by-products agrifood.
He then takes the opportunity to refine (...) and above all to note down, in significant detail, his knowledge offood and the gastronomy global, both in terms of national dishes and specialties local, that on products and ingredients used and therefore, by extension, flavors, aromas and taste (See on this subject his Dictionary of organoleptic terms), as well as on the many varieties byfoodstuffs and food he discovers, tasted and lists according to the countries traveled.
During his stays in these countries, the discovery of many hotels et restaurants also inspires him notes and precise descriptions on the Palaces and on Great Restaurants, far removed from the often subjective considerations, because limited in time and in finance, of the inspectors of gastronomic guides.
In 1992, Régis Carisey set up his trading company, creating in the wake and as a forerunner of the net, the own website of his trading company, which deals with many countries ofNorth America and D'Amerique du Sud, ofAsia, ofAfrica and Middle-East.
In 2008, it is the return to Switzerland where he created the encyclopedic site Gastronomic.com. It will take several years for the site to come to life (some gourmets would say so that the mayonnaise take).
Well supplied in terms culinary et gastronomic, Glossary of products and ingredients and Culinary glossary are immediately put online.
During the years 2009 to 2013, The Drinks from all countries (with ou without alcohol and cocktails), The Dictionary of French charcuterie and other countries and the Catalog of cheeses from around the world emerge.
Between 2014 and 2016, three gastronomic dictionaries added to the site: The Wine and vineyard dictionary (assorted Grape varieties from A to Z), Edible Flowers (section completed with two indexes: Botanical terms and The Botanical families) and Edible Mushrooms (section completed with an index: the Mycological vocabulary).
During these years, the event and societal aspect of gastronomy was discussed with the Gastronomic events, completed with two interesting calendars for diary and travel greedy et folk : The Gastronomic festivals by French region and Gastronomic events by country. These two calendars will not cease to grow richer as the discoveries of Party local an patented diet most often very popular.
In 2017 and 2018, these are the French cuisine and flavors and Cuisine and flavors of the world who begin to describe the cuisines by French region and the cuisines by country. But the editing task is substantial, and according to Régis Carisey's forecasts, these two major culinary corpora will not be completed until the end of 2023, at best.
A great reader and passionate about literary books, Régis Carisey immediately publishes a section on his website. Writers' hotels, where hotels with a cozy atmosphere, in an idyllic or romantic setting have housed in their cozy "feathers" very beautiful feathers like Fitzgerald, Kipling, Maugham, Nabokov, Proust, Wilde, etc.
The Luxury hotels and Fabulous hotels of the world will follow, with Great Restaurants, sometimes luxuriously housed in these same hotels.
In October 2020, most of the major sections and articles of its site are published and can only be accessed by a (modest) subscription, in order to financially ensure the hosting, maintenance, security and especially the permanent writing and many updates to the site (See Gastronomium subscription).
After several months of gastronomy incessant, there are some 3000 daily visitors from all walks of life and countries, in search of relevant and even in-depth culinary and gastronomic information (such as a paring knife), which browse exclusive, well-illustrated and regularly updated content on the site Gastronomic.com.
In September 2021, the Large menu of dishes and dishes is edited taking up as a carte of a big restaurant, the arrangement of spot and dishes of a great menu. A lot of chefs known (and unknown) are at the origin of many spot classics or trend of this Large Map. Régis Carisey is also the creator of some spot mentioned (and simmered) in this carte.
Finally in the course of 2022, Régis Carisey will take to the celestial height and will see the stars, the real ones this time, the astronomical stars, with the publication in the hotel firmament of a section entitled Hotels and restaurants in the stars, who will identify and praise the best hotels and the best restaurants nestled atop the tallest towers and skyscrapers in the world. And to quote the first three tallest towers which will be the first to be climbed (by elevator) from a hotel and gastronomic perspective: Burj Khalifa (828 m) to Emirats arabes unis, Merkeda 118 (644 m) to Kuala Lumpur en Malaysia et Shanghai Tower (632 m) in China.
Two culinary currencies favorites by Régis Carisey:
- God invented meat and the devil cooks.
- Cooking, unlike politics, puts everyone in agreement.
And a quote from Daniel Prévost, French comedian and humorist: “Time flies and eggs last”.
(*) Encyclopedia: An encyclopedia is a reference work aimed at synthesizing all the knowledge to build knowledge and to show the organization so as to make it accessible to the public, for the purpose of education, information or support for cultural memory.
(**) Slang: Colloquial language containing slang words passed into the common language.
Language specific to a profession, to a group of people, to a closed environment.