François Pierre La Varenne
GPTKB entity
Properties (60)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:associatedWith |
gptkb:French_Revolution
Food presentation Cookbooks Gastronomy Culinary_tourism Culinary_traditions Culinary_exhibitions Culinary_history Culinary_influence Culinary_innovation Culinary_events Culinary_awards Culinary_education Culinary_festivals Culinary_demonstrations Culinary_competitions Culinary_diversity Culinary_heritage Culinary_schools Culinary_workshops Culinary_collaborations Culinary_storytelling Culinary_creativity Culinary_exploration Culinary_partnerships Culinary_organizations Culinary_techniques Culinary_experimentation Culinary_fusion Culinary_advocacy Culinary_arts_community Culinary_authenticity Culinary_history_preservation Culinary_initiatives Culinary_mentorship Culinary_networking Culinary_outreach Culinary_philanthropy Culinary_publications Culinary_research Culinary_societies Culinary_sustainability |
| gptkbp:birthDate |
1615
|
| gptkbp:contribution |
Codification_of_French_cooking_techniques
|
| gptkbp:cuisine |
gptkb:French_cuisine
|
| gptkbp:deathDate |
1678
|
| gptkbp:famousRival |
Pâté
Ragoût Sauce béchamel Potage |
| https://www.w3.org/2000/01/rdf-schema#label |
François Pierre La Varenne
|
| gptkbp:influence |
Culinary_arts
|
| gptkbp:influenced |
gptkb:Auguste_Escoffier
gptkb:Marie-Antoine_Carême |
| gptkbp:influencedBy |
gptkb:Italian_cuisine
|
| gptkbp:knownFor |
gptkb:Modern_French_cuisine
|
| gptkbp:nationality |
French
|
| gptkbp:notableWork |
Le_Cuisinier_François
|
| gptkbp:occupation |
Culinary_writer
|