Delectable flaky puff pasty tarts topped with skillfully-crafted
apple rosettes plated on a swirl of rich buttery caramel sauce.
Posted on 02/01/2016 7:23:30 AM PST by BenLurkin
Violier, 44, ran the Restaurant de l'Hotel de Ville in Crissier, near the city of Lausanne.
It earned three Michelin stars and came top in France's La Liste ranking of the world's 1,000 best eateries.
Swiss police said Mr Violier, who was born in France, appeared to have shot himself.
The Swiss news website 24 Heures said (in French) that Mr Violier had been due to attend the launch of the new Michelin guide in Paris on Monday.
His death comes only months after that of Philippe Rochat, his mentor and predecessor at the Restaurant de l'Hotel de Ville, who fell ill while cycling.
Having worked at the restaurant since 1996, Mr Violier took it over along with his wife Brigitte in 2012, later obtaining Swiss nationality.
A keen hunter, he was known for signature dishes including game and produced a weighty book on game meat last year.
...
According to a biography on his website, Mr Violier grew up in a family of seven children in the town of Saintes, in western France.
His passion for gastronomy was inspired by his mother from a young age, while he learned about wine, cognac and hunting from his father.
He moved to Paris in 1991, training with top French chefs including Joel Robuchon and Benoit Guichard.
He said his time there taught him "rigour, discipline and the art of the beautiful gesture".
(Excerpt) Read more at bbc.com ...
Don’t think we/ll ever get that recipe.
I guess not - been looking for it, and the one bgill posted ;-)
-JT
Delectable flaky puff pasty tarts topped with skillfully-crafted
apple rosettes plated on a swirl of rich buttery caramel sauce.
And a plainer version, for those of us less artistically capable:
http://foodwishes.blogspot.com/2015/05/baked-apple-roses-by-any-other-name-is.html
Those are nice.
Le McMuffin du Egg
That’s “Le McMuffin du oeuf”
Those French have a different word for everything.
That's right. and with sausage it's called "Le Oaf Royale"
Yeah, I used to mock, but they're pretty smart over there. Every one of them speaks a foreign language. :-o
I don’t know if this has any relevance, but:
Beau Geste
English[edit]
Etymology[edit]
Borrowing from French beau ‎(”beautiful”) + geste ‎(”gesture”)
Noun[edit]
beau geste ‎(plural beaux gestes)
A gracious gesture, noble in form but often futile or meaningless in substance.  
I don’t think Wilde was quite correct. I don’t even think art is impractical, when one figures on the power of inspiration.
I read a good article a few years ago by Gay Talese, on why he spends thousands on beautifully tailored clothing. To many people, the details of the clothing might seem useless and a waste of money; but when these old tailors die out and nobody replaces them, something very lovely will be gone from the world:
http://www.vanityfair.com/news/2007/08/talese200708
(You can do a google image search on Gay Talese, and see him in his beautiful, perhaps useless, clothes ;-)
-JT
Yes, it's the elevation of the soul of an otherwise ordinary object or substance. Now when a restaurant charges $100 for a "salad" consisting of a couple of "artfully" placed lettuce leaves topped by one knotted chive, it has profaned the entire concept.
No good spirit in that sort of scam.
Vatel also committed suicide. They say it was because the fish for Louis XIV's banquet didn't arrive in time.
I think it was because he realized he wasn't a natural born citizen*.
Well, in that post I was speaking of language in translation, not the ‘art of food’, bastardized or not.
But to your point: the buyer colludes; so is anyone really guilty, or is it just a game between willing participants?
-JT
He was despondent because not too many people ever heard of him.
He may have been despondent because both his father and a good friend had both died within the last year.
-JT
You’re right. I should have been more sensitive.
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