Baked
Whole Banana with Apricots, Pecans, Walnuts and Whisky |
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best
quality
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medium
qual.
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low
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printable
recipe |
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Pan-Seared
Zucchini with Curry, Almond, Raisins and Chorizo |
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best
quality
(PC users) |
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medium
qual.
(Mac users) |
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low
quality
(PC users) |
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printable
recipe |
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html recipe |
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Biography |
printable
biography ![](ic-acro.jpg) |
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Frédérick
Anton |
With
a resume that looks like the Michelin Guide, it is no surprise
that two-Michelin starred chef Frédéric Anton
is one of the best reasons one should dine at the celebrated
Le Pré Catelan in Paris. After hotel school, Anton
began his career with Le Capucin Gourmand, a one-Michelin
starred restaurant with chef Gérard Veissière.
At the same time, he was pursuing a diploma in pastry and
chocolate making.
He
then worked with two-Michelin starred, Robert Bardot, and
three-Michelin starred, Gérard Boyer before commencement
of his long relationship with Joël Robuchon. He was chef
de cuisine at Robuchon’s three-Michelin starred restaurant,
Jamin in 1991, before the opening of three-Michelin starred
restaurant Joël Robuchon in 1993, where he was also chef
de cuisine till the restaurant changed hands to Alain Ducasse
in 1996. During the transition, Anton had worked with Ducasse
for six months before moving on.
In
1997, Anton took over the kitchen of Le Pré Catelan
and has since brought the restaurant to new heights by gaining
his first Michelin star in 1998. Till now, he has maintained
a two-Michelin star rating since 1999.
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