Guy Martin (chef)

Guy Martin ( born February 3, 1957 in Bourg -Saint -Maurice ) is a French chef. He is since 1991 chef of the restaurant Le Grand Véfour in the Palais Royal in Paris. In 2008 he opened the cooking school in Paris Atelier Guy Martin.

Life

Guy Martin was employed from 1981 to 1991 in the restaurants of Relais & Châteaux, including the Château de Coudrée in Sciez and the Château de Divonne in Divonne -les- Bains. There he received his first in 1985 and 1990, his second Michelin star. In 1991, he received an offer to work at Le Grand Véfour.

Awards

Works

• Guillaume Lecasble, Michel Denancé: Guy Martin. Un artiste au Grand Véfour. Biography. Seuil, Paris 2000, ISBN 2020384272nd
• Légumes. . Chêne, Paris 2000, ISBN 2842772199 edition 2008, ISBN 978-2842778842.
• Cuisiner les fromages. Chêne, Paris 2001, ISBN 2842773209th
• Monique Lansard: Toute la Cuisine. Seuil, Paris 2003, ISBN 2,020,485,265th
• With Henri Gougaud, Hervé Tullet: Contes et recettes du monde. Seuil, Paris 2003, ISBN 2020485419th
• C'est le Sud: 100 recettes. Éditions du Chêne, Paris 2004, ISBN 2-84277-493-0.
• Petits gourmands: 50 recettes à sucrées cuisiner, colorier à à dévorer. Seuil, Paris 2006, ISBN 2-02-086424- X.
• Noodles, Pasta, Pates. From the French by Barbara Holle. Gerstenberg, Hildesheim 2006, ISBN 3-8067-2951-4.
• À la carte. From the French by Franziska Meyer. Werd, Zurich 2009, ISBN 978-3-85932-626-2.