2 Michelin starred chef Olivier Limousins Foie Gras with Peaches and Hazelnuts

Chef Olivier Limousins Foie Gras with Peaches and Hazelnuts Subscribe Todays World Kitchen: It was over 2 years ago now when I was in London and scheduling video shoots for my web site www.todaysworldkitchen.com The site at the time was really just a static page though the content was adding up quickly and there were some really positive signs. Being a new and unique web site I understood some chefs reluctance to participate in my project but I also understood that were we to get a few big names on board that the site would earn some credibility making it appealing to other chefs to contribute. When I received an email from Peggy Li at LAtelier in London that chef Olivier Limousin was willing to contribute to the site I was absolutely elated. I can remember quite clearly walking into LAtelier at our prearranged time and thinking to myself that it was like walking into a super cool temple or place of worship.
Everything about LAtelier was stylish and full of class the attention to detail phenomenal.
Of course I was nervous but once I was introduced to Olivier the nerves just disappeared.
Here was a guy who was just cool confidant totally relaxed and incredibly talented. The following are just a few snippets from the web Full Name: Olivier Limousin Restaurant: LAtelier de Joel Robuchon Resides: London Trained: Michelin Star Restaurants in Paris Favourite Chefs: Joel Robuchon Who would you be nervous cooking for? No one I like to treat everyone the same as if they were first-time diners Do you have a favorite ingredient? No but I like to try and find the best quality by working with small suppliers What inspires you? Robuchons style travel Hobbies: Motorcycling Philosophy: The best quality of product cooked simply -- not too many ingredients Award-winning chef Olivier Limousin has been with LAtelier de Joël Robuchon London since its launch in 2006.
Born and raised in Vendée France Olivier began his career as a trainee at Le Grand Turc in LOie.
To fine-tune his culinary skills Olivier moved to Paris and worked in several renowned Michelin-star restaurants including Le Bellecour and Le Taillevent. While working at LAmphyclès in Paris Olivier was mentored by head chef Philippe Groult.
He went on to perfect his craft at La Table de Joël Robuchon upon the recommendation of Philippe Groult who had worked with the great chef in previous years. Joël Robuchon born 7 April 1945 in Poitiers France is a French chef and restaurateur.
He was titled Chef of the Century by the guide Gault Millau in 19891 and also awarded the Meilleur Ouvrier de France Frances Best Craftsman in cuisine in 1976.
He has published several cookbooks in French two of which have been translated into English has chaired the committee for the current edition of the Larousse Gastronomique and has hosted culinary television shows in France.23 He operates a dozen restaurants in Hong Kong Las Vegas London Macau Monaco Paris Taipei and Tokyo with a total of 28 Michelin Guide stars among them -- the most of any chef in the world.45 His restaurant Robuchon au Dôme ranked 43rd in the Elite Traveler Worlds Top Restaurants Guide 20126 with Le Chateau de Joël Robuchon ranking 54th and LAtelier de Joël Robuchon 55th. Follow Cooking Playlists: 1 - 2 - 3 - 4 - 5 - OlivierLimousin foiegras foiegrascook cookingvideos

Источник: rutube.ru