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89:. Girardet describes the meal, his first at a renowned restaurant, as a spiritual experience that convinced him to become a chef. When his father died unexpectedly at age 56, he took over the bistro. Cooking originally in a classic style, he began to experiment with lighter and more innovative style, joining with his contemporaries to develop the emerging
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Restaurant de l'Hôtel de Ville de
Crissier was opened in 1971. Unlike many acclaimed chefs from the era, Girardet personally spent most of his time in the kitchen supervising the cuisine, rarely traveled, and avoided consultancies and endorsements. The restaurant was called by some the greatest
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speculated that
Girardet quit during the prime of his career after observing other chefs he knew, including his father, who were unable to sell when they wanted, and who eventually died early from the stress of running a restaurant.
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Girardet was born to
Benjamin and Georgette Girardet in Lausanne, Switzerland. His father cooked for years in Hôtel Central Bellevue in Lausanne, before opening a
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tradition. Often considered one of the greatest chefs of the 20th
Century, his self-named restaurant Chez Girardet (now Restaurant de l'Hôtel de Ville) in
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in his sauces, thickening them instead with simmered meat stocks. By more modern standards he is considered a traditionalist. He is a critic of
149:. Girardet grew bored after retiring, and had some friction with Rochat, who quickly regained the restaurant's three-star rating. Food writer
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66:(soccer). Although he apprenticed at Le Grand Chêne, a restaurant in Lausanne, his ambition was to become a
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restaurant in the world, and for his work there, Girardet was often called the world's greatest chef.
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and before
Girardet's retirement in 1996 was often called the greatest restaurant in the world.
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in
Crissier, Switzerland, a small town nearby. Girardet was an athletic child, playing amateur
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258:"Il faut arrêter avec les goûts brouillés et sucrés des plats d'avant-garde"
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Girardet is known primarily for his nouvelle cuisine style. He avoids using
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141:, who had worked under Girardet since 1980, and Rochat's wife
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Les recettes originales de
Girardet: La cuisine spontanée
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Girardet sold his restaurant in 1996, at age 60, to
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272:"Top chef pours cold water on 'chemical' cuisine"
239:"A Rare Visit by Girardet, the Swiss 3-star Chef"
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290:"World-famous chef shares his favorite recipes"
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360:Head chefs of Michelin-starred restaurants
274:. AFP. September 6, 2007. Archived from
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157:Among Girardet's other understudies is
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320:"Luxembourg's Cuisine Ambassador"
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145:. He then retired to the town of
292:. Montreal Gazette. 1984-12-19.
77:for his father's restaurant, a
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237:Craig Claiborne (1982-02-03).
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115:The Cuisine of Fredy Girardet
73:During a wine-buying tour of
30:(born 17 November 1936) is a
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318:Rhea Wessel (2010-03-12).
307:. San Francisco Chronicle.
125:with English translation.
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207:"Girardet after Girardet"
305:"My most memorable meal"
209:. Saveur. Archived from
205:Colman Andrews (1998).
117:(edited by food writer
322:. Wall Street Journal.
143:Franziska Rochat-Moser
34:chef who cooks in the
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44:Lausanne, Switzerland
40:Crissier, Switzerland
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355:People from Lausanne
119:Narcisse Chamberlain
64:association football
113:. In 1984 followed
83:La Maison Troisgros
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278:on March 5, 2014.
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345:1936 births
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260:. Le Monde.
159:Léa Linster
334:Categories
177:References
129:Restaurant
93:movement.
16:Swiss chef
54:Biography
165:See also
75:Burgundy
97:Cuisine
79:vintner
123:French
121:), in
87:Roanne
60:bistro
42:(near
36:French
147:Féchy
103:flour
32:Swiss
23:1982
85:in
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219:^
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