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.
Biography of Fredy Girardet: After completing his cooking studies in 1951, he took over his father's restaurant in Crissier in 1965. He quickly obtained several professional awards, such as the Clé d'or Gault-Millau in 1975, three stars at the Michelin , or the score of 19,5 at Gault Millau. In 1980, he received the medal of French Agricultural Merit, in 1986, when he also entered the Larousse.
In 1987, he was made a Knight of Arts and Letters. Still in 1986, an international panel of 40 gastronomic journalists gave him the status of "Best chef in the world". In 1989, Frédy Girardet was crowned "Cook of the Century" by Gault et Millau, at the same time as Paul Bocuse, Joel Robuchon et Eckart Witzigmann.
He also received the gold medal from the city of Lausanne and in 1996, he was decorated as an officer of the Legion of Honor.
In 1997, he handed over his restaurant to Philippe Rochat, his chef.
The creator: “Spontaneous cooking. No doubt it is necessary to have seen Fredy Girardet working in his kitchen to understand exactly the meaning of this expression and the title of this work. Girardet plays with a fascinating ease of products, flavors, sauces and garnishes, exactly as a painter plays with the colors of his palette according to the inspiration of the moment, with a kind of divinatory sense that puts him practically at the advances in the mouth the final taste of what he is inventing! It's a gift, of course, that we don't have. It is a gift to which this book could not do justice, because if we had suggested five or ten variants for each recipe, as soon as these variants were made and written, he would have invented others the next day…”
Catherine Michel, Spontaneous cooking, page 17, ed. Robert Laffont, 1982.
Some culinary creations by Frédy Giradet:
Casserole de scamss to cardoons
Foie gras with Pomerol and cute de Pepper
Net de red mullet en scales de zucchini
The kidneys Veal Bolo (his father's creation)
THEaile de volaille au grout de leek and scams
Souffle Asked passion fruit
Publications:
Spontaneous cooking, Robert Laffont editions, 1982
Gourmet emotions, Favre Editions
Co-written with Catherine Michel.
ABCDEFGHIJKLMNOPQRSTWXYZ Co-written with Joel Robuchon.
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