On the evening of February 24 2003, an astounding story broke into French radio and TV news bulletins, then raced around the world: Bernard Loiseau, France's most famous chef, had committed suicide. More than a surprise, it was simply unbelievable, because he was a man who had everything: a super luxurious hotel and restaurant holding three stars, the highest rating of the Michelin guide; media star status at home and an enviable reputation worldwide for the daring cuisine des essences he had invented; a great staff, ...
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On the evening of February 24 2003, an astounding story broke into French radio and TV news bulletins, then raced around the world: Bernard Loiseau, France's most famous chef, had committed suicide. More than a surprise, it was simply unbelievable, because he was a man who had everything: a super luxurious hotel and restaurant holding three stars, the highest rating of the Michelin guide; media star status at home and an enviable reputation worldwide for the daring cuisine des essences he had invented; a great staff, entirely devoted to his cause; an attractive loyal wife and three beautiful young children. He was on top of the world, and yet he chose to end it all or was it was because he was on top of the world? Enigma.
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Add this copy of The Perfectionist: Life and Death in Haute Cuisine to cart. $59.00, new condition, Sold by Rose's Books rated 1.0 out of 5 stars, ships from Harwich Port, MA, UNITED STATES, published 2005 by Gotham Books.
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Illustrated. New in New jacket. Book. 8vo-over 7¾"-9¾" tall. First edition. 8vo. Hard cover binding, 354 pp. Remainder. Illustrated with black-and-white photographs. Bernard Loiseau was one of only 25 French chefs to hold Europe's highest culinary award, three stars in the Michelin Red Guide, and was personally awarded the Legion of Honor by the president of the republic. Nine out of every ten French citizens knew his name. Yet he shocked the culinary world by taking his own life in February 2003-the GaultMillau guidebook had recently dropped its ratings of Loiseau's restaurant, and he may have heard he was on the verge of losing a Michelin star (a rumor that proved to be untrue). Rudolph Chelminski, who befriended Loiseau in his youth and remained his close compatriot, offers this insider's account of the chef and of the intense world of gastronomic France. New in new dustjacket, protected with a mylar cover.
Add this copy of The Perfectionist: Life and Death in Haute Cuisine to cart. $72.93, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2005 by Gotham.
Add this copy of The Perfectionist: Life and Death in Haute Cuisine to cart. $78.42, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2005 by Gotham.
Add this copy of The Perfectionist: Life and Death in Haute Cuisine to cart. $99.98, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2006 by Gotham.
Lots of insightful information on the development and growth of French Haute Cuisine. Mr. Chelminski does a great job taking the history of French cuisine and ties it in with Bernard Loiseau, the French chef who reached a pinnacle of success but took his own life. Mr. Chelmenski relates the pressures, expectations and desires each chef looking to be recognized by Michelin experiences.
schermie
Jan 22, 2009
Ambition, success, tragedy, history
Bernard Loiseau began like most good French chefs, as the kitchen helper of the best chef who would hire him. Competition among chefs for good ratings in the Michelin Red Guide was fierce, with a three-star the most coveted.
Loiseau, coming into his own as a chef, successfully navigated the competition, becoming a national star, awarded the Legion of Honor, and appearing on television. His famous restaurant in Saulieu, transforming a decade hotel into a superb inn, was visited by the rich and famous, and cemented his reputation. But his reputation was built on a type of cuisine.
In time, when tastes changed and younger chefs made their names in new recipes, the trade began to lag. Despite a good business, Loiseau could not stand the humiliation of being reduced to only two Michelin stars, and comitted suicide. But his brilliant wife, Dominique, and his prize-winning chef, Patrick Bertron, carried on and operate the inn and restaurant today. An excellent read by a prominent American writer who has lived in France for thirty years.