À discuter
English edition First 2009
1200 pages
GASTRONOMIC COMMITTEE
PRESIDENT Joel Robuchon
MEMBERS OF THE COMMITTEE
Pascal Barbot Cbefde cuisine, Astrance restaurant, Pari.
Philippe Conticini Culinary and events consultant, tbe Exceptions gourmands Society, Paris
Hélène Darroze Chef Helene Darvoze restaurant
Claude Fischler Researcb Director at GNRS (National Centre for Scientific Research), co-director of tbe Centre d'études transdisciplinaire (Centre for transdisciplinary studies) - Sociology, Antbropology, Histon
Philippe Gobet Head Ecole Lenôtre, Meillieur Ouvrier de France (Best Craftworker in France) Cuisine
Bruno Goussault Ricattific Director of CREA (Centre of Food and Nutrition Srudies), cbief scientist at Cuisine
Pierre Hermé Confectioner and chocolate-maker, Pierre Hermé, Paris
Alain Le Courtois Forme: Tecbnical Director of the Ferrandi Grande École of French
Jean-Paul Lespinasse President of Lenitre, General Commissioner for tbe tabie at tbe Club des Cen,
Anne-Sophie Pic Cbef and proprietor of Maison Pic, Valenc
Jean-François Piège Cbef de Cuisine, Les Ambassadeurs restaurant at tbe Hotel de Crillon, Pari:
budol oos inld oriogai
Georges Pouvel Professor of Cuisine, tecbntcai consulant in gastronom)
Gilles Pudlowski Gastronomic journalist
Christophe Quantin Head of works at tbe Hotel and Tourism College at Blots, Val de Loire, Meillieur Ourier de France (Best Craftworber in France) Guisine
Pierre Troisgros Maison Troisgros, Roanne
Gérard Vié Founder of Les Trots Marcbes restaurant and co-proprietor of tbe Potager du Roy restaurant, Versailles