Statements (94)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:awards |
gptkb:Meilleur_Ouvrier_de_France
|
| gptkbp:birth_date |
1897-01-04
|
| gptkbp:contribution |
gptkb:Modern_French_Cuisine
|
| gptkbp:cooking_method |
Baking
Folding Grilling Layering Presentation Braising Churning Cooling Curing Fermentation Freezing Roasting Rolling Searing Smoking Sifting Blending Frying Glazing Tempering Scoring Clarifying Emulsification Gluten Development Poaching Whipping Crimping Emulsifying Sautéing Straining Proofing Steaming Blanching Chopping Pickling Fermenting Piping Dicing Mincing Chilling Caramelizing Deglazing Filleting Flavor Balancing Garnishing Sous-vide Zesting Thawing Brining Docking Pureeing Basting Grating Scooping Stuffing Wrapping Infusing Macerating Reducing Confit Larding Deboning Color Balancing Barding Trussing Baking Blind Baking Powder Activation Crust Forming Dough Shaping Sourdough Culturing Texture Balancing Yeast Activation |
| gptkbp:death_date |
1955-12-04
|
| gptkbp:famous_dish |
gptkb:Pigeon_en_Cocotte
|
| https://www.w3.org/2000/01/rdf-schema#label |
Fernand Point
|
| gptkbp:influence |
gptkb:Paul_Bocuse
|
| gptkbp:influenced |
gptkb:Jean_Troisgros
gptkb:Michel_Guérard |
| gptkbp:influenced_by |
gptkb:Auguste_Escoffier
|
| gptkbp:known_for |
Culinary Arts
|
| gptkbp:local_cuisine |
gptkb:Nouvelle_Cuisine
|
| gptkbp:nationality |
gptkb:French
|
| gptkbp:notable_work |
Culinary Techniques
|
| gptkbp:place_of_birth |
gptkb:Lyon,_France
|
| gptkbp:place_of_death |
gptkb:Vienne,_Isère,_France
|
| gptkbp:restaurant |
Fine Dining
La Pyramide |
| gptkbp:bfsParent |
gptkb:Jacques_Pepin
gptkb:Marco_Pierre_White |
| gptkbp:bfsLayer |
5
|