| Chef
Yves Thuriès  In 1977, Yves
Thuriès published the first volume of his collection
publishes Recipes of a Tour of France Companion.
He was then a Confectioner, but in a few years, ten
volumes of work were to confirm his status as one of
France's great chefs.
His confectioner diplomas won, Yves
Thuriès presented his credentials for Master Chef,
and he thus become a Mate of the Tour of France.
Still specializing in pastries, however, he began to
think that the profession rarely changed, and he
wished to breath new life into the profession without
disowning its past.
As he contemplated writing, Yves
Thuriès imagined some recipes that, while standing
on tradition, present new ideas, flavors and
presentations. But he also wanted to produce books
that were both beautiful and educational.
At the same time, Yves Thuriès was
preparing for the French Master Chefs contest. This
contest takes place every four years; and for the
professional chef, it is a consecration. In 1976,
Yves Thuriès entered two contests twice won titles
of Better Chef of France confectioner-caterer and
Better Chef of France chocolatier-glacier.
Soon, Yves Thuriès finished the
first volume of his encyclopedia. All professional
chefs know the rest of the story.
Books
by Yves Thuriès
|
Chef Yves Thuriès is a master
of French pastry.
|