|
gptkbp:instance_of
|
gptkb:Chef
|
|
gptkbp:awards
|
gptkb:Meilleur_Ouvrier_de_France
|
|
gptkbp:birth_date
|
1924-08-03
|
|
gptkbp:collaborated_with
|
gptkb:Michel_Troisgros
|
|
gptkbp:cooking_award
|
gptkb:James_Beard_Award
|
|
gptkbp:cooking_method
|
gptkb:École_de_Gastronomie_Francaise_Ritz_Escoffier
gptkb:Nouvelle_cuisine
Emulsification
Sous-vide
Simplicity and quality
|
|
gptkbp:cuisine
|
gptkb:French
gptkb:cuisine
Asian cuisine
Food presentation
Mediterranean cuisine
Molecular gastronomy
Vegetarian cuisine
Fusion cuisine
Farm-to-table
Artisanal methods
Culinary heritage
Culinary art
Flavor pairing
Ingredient sourcing
Local sourcing
Sustainable cooking
Gastronomic tourism
Traditional French techniques
Culinary storytelling
|
|
gptkbp:culinary_movement
|
gptkb:Nouvelle_cuisine
|
|
gptkbp:death_date
|
2020-09-23
|
|
gptkbp:family
|
Troisgros family
|
|
gptkbp:famous_dish
|
Oysters with Cream
|
|
gptkbp:famous_for
|
Culinary innovation
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Jean Troisgros
|
|
gptkbp:influenced
|
Modern French chefs
|
|
gptkbp:influenced_by
|
gptkb:Auguste_Escoffier
|
|
gptkbp:influenced_by_chef
|
gptkb:Paul_Bocuse
|
|
gptkbp:inspiration
|
Seasonal ingredients
|
|
gptkbp:known_for
|
gptkb:cuisine
|
|
gptkbp:legacy
|
Innovator in French gastronomy
|
|
gptkbp:local_cuisine
|
gptkb:Culinary_Institute_of_America
Gastronomy festival
|
|
gptkbp:nationality
|
gptkb:French
|
|
gptkbp:published_work
|
gptkb:cooking
|
|
gptkbp:restaurant
|
gptkb:Troisgros
gptkb:Ouches,_France
Fine dining
Open kitchen
|
|
gptkbp:training
|
Lycée Hôtelier de Thonon-les-Bains
|
|
gptkbp:bfsParent
|
gptkb:Fernand_Point
|
|
gptkbp:bfsLayer
|
6
|