- Angers,
France – July 22, 1956, in Paris),
better known by his pen-name
Curnonsky (nicknamed 'Cur'), and
dubbed the
Prince of Gastronomy, was one of the...
- playwright, poet, journalist, historian, and
gastronomic writer. With
Curnonsky (Maurice
Edmond Sailland) he
wrote the multi-volume work La
France gastronomique...
- was adopted. At the latest, it was in 1908, when
Michelin commissioned Curnonsky to
write a
newspaper column signed "Bibendum". In 1922,
Michelin held...
- even
called it
tarte Tatin. That
recognition was
bestowed upon them by
Curnonsky, the
famous French author and epicure, as well as the
Parisian restaurant...
- a long and
chronicled culinary arts tradition. The
noted food
critic Curnonsky referred to the city as "the
gastronomic capital of the world", a claim...
- years; his
students including Maurice Edmond Sailland,
later known as
Curnonsky, and
Raymond Oliver. In 1966,
after his death, his book L'Art Culinaire...
-
Robert J. Courtine, ed. (1974). "Crème fouettée et crème Chantilly".
Curnonsky:
Cuisine et Vins de France. Larousse. p. 535. "Crème fouettée, dite aussi...
-
traditions incorporating their regional roots. In 1935, the food
critic Curnonsky described the city of Lyon as the "world
capital of gastronomy". In the...
- Davidson,
Mediterranean Seafood, p. 270
Larousse Gastronomique[page needed]
Curnonsky,
Cuisine et vins de France,
nouvelle édition, 1974, p. 248 Davidson, Alan...
-
Gaston Gérard, for the
French gastronomist,
humorist and food
critic Curnonsky.Bresse
chicken is most
often used.
According to one story,
Reine Geneviève...
