Statements (53)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:active_years |
1950s-present
|
| gptkbp:associated_with |
Gastronomy
|
| gptkbp:awards |
gptkb:Meilleur_Ouvrier_de_France
|
| gptkbp:birth_date |
1933-03-27
|
| gptkbp:birth_place |
gptkb:Grignols,_France
|
| gptkbp:children |
2
|
| gptkbp:cooking_method |
gptkb:École_de_Cuisine_de_Michel_Guérard
Sous-vide Balance of flavors Respect for ingredients Emphasis on presentation Health-conscious cooking Flavor layering Light and healthy dishes |
| gptkbp:cuisine |
gptkb:Michelin_stars
gptkb:Gault_&_Millau_awards gptkb:cuisine Fresh ingredients Sustainable cooking practices International acclaim Health and wellness trends |
| gptkbp:culinary_achievements |
Pioneering lighter French cuisine
|
| gptkbp:culinary_contribution |
Revolutionizing French cuisine
|
| gptkbp:culinary_impact |
Influencing restaurant trends
|
| gptkbp:famous_dish |
Turbot with a sauce of white wine
|
| gptkbp:famous_for |
Culinary education
Culinary books Innovative cooking techniques |
| gptkbp:has_dish |
Vegetable terrine
|
| https://www.w3.org/2000/01/rdf-schema#label |
Michel Guérard
|
| gptkbp:influenced |
Modern French cuisine
Chefs worldwide |
| gptkbp:influenced_by |
gptkb:Paul_Bocuse
|
| gptkbp:inspired_by |
Traditional French recipes
|
| gptkbp:known_for |
gptkb:Nouvelle_Cuisine
|
| gptkbp:local_cuisine |
Seasonal ingredients
Mentoring young chefs Creative use of herbs and spices Low-calorie gourmet dishes |
| gptkbp:notable_work |
Cuisine Minceur
|
| gptkbp:philosophy |
Simplicity in cooking
|
| gptkbp:restaurant |
gptkb:Les_Prés_d'_Eugénie
Farm-to-table dining Eugénie-les-Bains, France Gourmet restaurant |
| gptkbp:spouse |
gptkb:Christine_Guérard
|
| gptkbp:television_appearance |
gptkb:Master_Chef_France
|
| gptkbp:traditional_food |
Pioneering health-focused cuisine
|
| gptkbp:website |
http://www.michelguerard.com
|
| gptkbp:bfsParent |
gptkb:Fernand_Point
gptkb:Nouvelle_cuisine |
| gptkbp:bfsLayer |
6
|