Statements (54)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:associatedWith |
Gastronomy
|
| gptkbp:awards |
gptkb:Michelin_stars
|
| gptkbp:birthDate |
1924-04-15
|
| gptkbp:collaboratedWith |
gptkb:Pierre_Troisgros
|
| gptkbp:contribution |
Culinary_innovation
|
| gptkbp:cookingMethod |
Innovative
|
| gptkbp:cuisine |
gptkb:Ouches,_France
Fine dining Nouvelle cuisine Troisgros |
| gptkbp:deathDate |
2020-06-23
|
| gptkbp:education |
Culinary_school
|
| gptkbp:family |
Troisgros family
|
| gptkbp:founded |
Troisgros restaurant
|
| https://www.w3.org/2000/01/rdf-schema#label |
Michel Troisgros
|
| gptkbp:influenced |
gptkb:Modern_French_cuisine
gptkb:Alain_Passard gptkb:Joël_Robuchon Farm-to-table movement Food presentation Dining experience Food culture Food pairing Culinary trends Flavor combinations Food innovation Ingredient sourcing Seasonal cooking Gastronomic experiences Chefs worldwide Ingredient combinations Taste profiles Culinary_traditions Sustainable_practices Culinary_education Culinary_excellence Culinary_creativity Culinary_community Culinary_techniques Culinary_mentorship Culinary_networking Culinary_philosophy Culinary_collaboration Culinary_artistry Culinary_leadership |
| gptkbp:inspiration |
Culinary_arts
|
| gptkbp:knownFor |
gptkb:French_cuisine
|
| gptkbp:legacy |
Culinary_techniques
|
| gptkbp:nationality |
French
|
| gptkbp:notableEvent |
Pioneering nouvelle cuisine
|
| gptkbp:notableFeature |
Oysters with a cream sauce
Salmon_with_sorrel Beef_with_shallots |