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Help remembering Famous restaurant and chef. Going Crazy!

post #1 of 4
Thread Starter 

I apologize if this is in the wrong section, couldn't really find one that fit exactly. I am trying to remember the name of a famous French restaurant and chef and it is driving me crazy. I've searched online and couldn't come up with anything based on what I remember and the parameters I put in, Here is what I know:

 

Its a well known French restaurant by a well know chef both of which are very old(The chef may even be dead now but recently,last decade or so)

 

It may or may not still be open but it was still open in the early 2000's

 

I am pretty sure it is in France, if not its in the UK.

 

I feel like the building was either yellow(most likely) or pink and is atleast two stories if not three and is old.

 

The Chef and his cooks harvest a lot of the produce from a garden on site, some of the cooks(in training) live on site. They get up early to work in the garden/ with the animals before service)

 

I feel like the name may have had something to do with a chicken or rooster or possible another animal.

 

I know this isn't a lot to go on but he is a super famous and influential chef from the previous generation or so(probably Bocuse's generation) and the restaurant is well know as well but any search I do just pulls up the new chefs and new top French restaurants. Thanks in advance for any help you might provide.

post #2 of 4

You may be thinking of Fernand Point, La Pyramide

post #3 of 4

Or maybe the Cote d'Or, Bernard Loiseau committed suicide a few years ago. The restaurant is pink and 2 stories. However he is not a contemporary of Bocuse, he was at least 30 years younger at his death. He is the chef that committed suicide when he found out he was losing a Micheline star. He studied with the Troigros brothers. 

post #4 of 4


Yes built his own showplace. Killed himself with shotgun in his room. Can't think of name

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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