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La cuisine d'Orphée



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Le chef Orphéo


Born February 11, 1926 in Collonges-au-Mont-d'Or, the future Chef grew up in a family of restaurateurs. He began his career at the age of 16, as a clerk with Claude Maret, at the Restaurant de la Soierie, in Lyon. Two years later, he joined General de Gaulle's Liberation Army and was awarded the Croix de Guerre at the age of 19. On his return, he continued his training with Eugénie Brazier, better known as "Mère Brazier", at the Lyon stopper Le Col de la Luère. Then, he meets the man who will be his mentor: Fernand Point, the Chef of La Pyramide, in Vienne. He will spend 8 years alongside the cook, learning the simplicity and mastery of cooking methods.  


Vous pouvez privatiser le restaurant pour votre évènement en nous contactant via le formulaire de contact juste ici

Par Périco Légasse, le 04/06/2022

« Repaire du bon rapport prix/plaisir : à Paris, la cuisine d'Orphée ou l'intelligence des saveurs »

Découvrir l'article ici dans Marianne

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