Properties (47)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Restaurant
|
| gptkbp:awards |
Meilleur Ouvrier de France
|
| gptkbp:birthDate |
1939-03-02
|
| gptkbp:birthPlace |
gptkb:Paris,_France
|
| gptkbp:collaboratedWith |
gptkb:Michel_Guérard
|
| gptkbp:cookingMethod |
grilling
fermentation sautéing innovative smoking sous-vide fusion cuisine molecular gastronomy artistic presentation respect for ingredients elegant dining rustic cuisine traditional_French |
| gptkbp:cuisine |
gptkb:Italian_cuisine
gptkb:Senderens gptkb:Lucas_Carton French Le Bernardin L'Atelier de Joël Robuchon Le Meurice Nouvelle cuisine Le Grand Véfour L'Astrance L'Archestrate Asian_cuisine |
| gptkbp:deathDate |
2017-09-01
|
| gptkbp:education |
Culinary_school
|
| gptkbp:famousFor |
wine pairing
deconstructing traditional dishes |
| https://www.w3.org/2000/01/rdf-schema#label |
Alain Senderens
|
| gptkbp:influenced |
many contemporary chefs
|
| gptkbp:influences |
gptkb:Paul_Bocuse
|
| gptkbp:inspiration |
seasonal ingredients
|
| gptkbp:knownFor |
gptkb:modern_French_cuisine
|
| gptkbp:legacy |
pioneering_modern_cuisine_in_France
|
| gptkbp:notableEvent |
three Michelin stars
|
| gptkbp:notableFeature |
Duck confit
Foie gras Bouillabaisse Crème brûlée Truffle risotto |
| gptkbp:philosophy |
simplicity in presentation
|