A glimpse inside the prestigious Le Cinq restaurant, housed in Paris' most luxurios restaurant, Four Seasons George V.
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作者介紹
�ric Briffard was born in 1961. At the age of 14, on his father's advice, he started an apprenticeship with Chef Michel Moret, at Relais Saint-Fiacre in nearby Appoigny. Five years later he embarked on a journeyman's tour de France, working in particular under Jo�l Renty, at the H�tel Concorde Lafayette in Paris. At 27, he accepted the challenge of becoming Executive Chef in Japan with the opening of the Palazzo restaurant at the Royal Park Hotel in Tokyo. His meeting with Jo�l Robuchon was another decisive turning point, leading to his appointment as Executive Chef at Jamin. Having turned 30, Briffard felt the urge to branch out on his own, taking over at the Hostellerie du Ch�teau, at F�re en Tardenois, northeast of Paris. Returning to the Robuchon fold in Paris, now aged 34, he was appointed by Herv� Houdr� to take charge of the kitchens at the Plaza Ath�n�e Hotel and its gourmet restaurant Le R�gence, where he gave free rein to his culinary passion till the end of 2000.