Properties (100)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:awards |
Meilleur Ouvrier de France
|
| gptkbp:birthDate |
1928-04-03
|
| gptkbp:collaboratedWith |
gptkb:Christian_Millau
gptkb:Henri_Gault |
| gptkbp:cookingMethod |
Baking
Grilling Braising Curing Molecular gastronomy Reduction Roasting Searing Smoking Stewing Frying Glazing Deconstruction Infusion Emulsification Innovative Marinating Poaching Clarification Sautéing Baking bread Steaming Blanching Making smoothies Pickling Fermenting Sous-vide Vacuum sealing Brining Spherification Pressure cooking Dry aging Sous-vide cooking Gelification Confit Making chutneys Making dressings Making emulsions Making essences Making extracts Making foams Making gels Making glazes Making infusions Making marinades Making powders Making reductions Making relishes Making sauces Making stocks Making syrups Making dips Making spreads Wet aging Making broths Making purees Making juices Making pastry Cold smoking Hot smoking Making bearnaise Making bitters Making cocktails Making coffees Making coulis Making decoctions Making hollandaise Making liqueurs Making mocktails Making pastes Making pestos Making salsas Making sodas Making tapenades Making teas Making tinctures Making vinaigrettes Making_aiolis |
| gptkbp:cuisine |
gptkb:French_cuisine
gptkb:Ouches,_France Fine dining |
| gptkbp:deathDate |
2020-03-23
|
| gptkbp:education |
Culinary_school
|
| gptkbp:family |
Troisgros family
|
| gptkbp:founded |
Restaurant Troisgros
|
| https://www.w3.org/2000/01/rdf-schema#label |
Pierre Troisgros
|
| gptkbp:influenced |
gptkb:Alain_Ducasse
gptkb:Michel_Guérard gptkb:Joël_Robuchon |
| gptkbp:inspiration |
Culinary_arts
|
| gptkbp:knownFor |
Nouvelle cuisine
|
| gptkbp:legacy |
Influence_on_modern_French_cuisine
|
| gptkbp:nationality |
French
|
| gptkbp:notableFeature |
Oysters with a Cream Sauce
Salmon_with_Sorrel |