Larousse Gastronomique - Larousse Gastronomique

PRESIDENT

Jol Robuchon

MEMBERS OF THE COMMITTEE

Pascal Barbot

Chef de cuisine, Astrance restaurant, Paris

Philippe Conticini

Culinary and events consultant, the Exceptions gourmands Society, Paris

Hlne Darroze

Chef, Hlne Darroze restaurant, Paris

Claude Fischler

Research Director at CNRS (National Centre for Scientific Research), co-director of the Centre dtudes transdisciplinaire (Centre for transdisciplinary studies) Sociology, Anthropology, History

Philippe Gobet

Head of lcole Lentre, Meillieur Ouvrier de France (Best Craftworker in France) Cuisine

Bruno Goussault

Scientific Director of CREA (Centre of Food and Nutrition Studies), chief scientist at Cuisine Solutions

Pierre Herm

Confectioner and chocolate-maker, Pierre Herm, Paris

Alain Le Courtois

Former Technical Director of the Ferrandi Grande cole of French cuisine, Paris

Jean-Paul Lespinasse

President of Lentre, General Commissioner for the table at the Club des Cent

Anne-Sophie Pic

Chef and proprietor of Maison Pic, Valence

Jean-Franois Pige

Chef de Cuisine, Les Ambassadeurs restaurant at the Hotel de Crillon, Paris

Georges Pouvel

Professor of Cuisine, technical consultant in gastronomy

Gilles Pudlowski

Gastronomic journalist

Christophe Quantin

Head of works at the Hotel and Tourism College at Blois, Val de Loire, Meillieur Ouvrier de France (Best Craftworker in France) Cuisine

Pierre Troisgros

Maison Troisgros, Roanne

Grard Vi

Founder of Les Trois Marches restaurant and co-proprietor of the Potager du Roy restaurant, Versailles

Cline Dubourdieu-Gendron

Teacher of applied science at the Ferrandi Grande cole of French cuisine, Paris

Colin Field

Chief barman, the Hemingway bar at the Ritz Hotel, Paris

Jean Froc

Doctor of Animal Biology, research engineer at INRA (National Institute for Agriculture), specialist in fermented foodstuffs and traditional food (France and Europe)

Franois Gallouin

Doctor of Veterinary Medicine, PhD, Doctor of Human Biology, Doctor of Science, Emeritus Professor at INA P-G (National Agricultural Institute, Paris-Grignon), associate professor at the Ferrandi Grande cole of French cuisine, Paris

Georges Lepr

Master sommelier, Quality Director of the Savour Club

Christian Maurice

Teacher of bakery at the Ferrandi Grande cole of French cuisine, Paris

Paule Nathan

Doctor of endocrinology, nutrition and diabetes, sports doctor

Alain Paton

Teacher specializing in sea- and freshwater products at the Ferrandi Grande cole of French cuisine, Paris

Patrick Svacha

Teacher of cuisine at the Ferrandi Grande cole of French cuisine, Paris

Laurence Alvado

Julie Gerbert

Coco Jobard

Franoise Matre

Rupert Hasterok

Martine Willemin

Marie-Paule Bernardin

Archivist

Genevive Beullac

Editor

Jean Billault

Member of the College of Butchery

Christophe Bligny

Paris College of Catering

Thierry Borghse

Chief Inspector of Consumer Affairs

Francis Boucher

Confectioner

Pascal Champagne

Barman, Hotel Lutetia; Member, French Association of Barmen

Frdric Chesneau

Project manager

Marcel Cottenceau

Former technical director, College of Butchery

Robert Courtine

President, Marco-Polo Prize

Philippe Dardonville

Secretary-general, National Union of Producers of Fruit Juice

Bertrand Debatte

Officer of the Bakery, Auchamps

Jean Dehillerin

President and managing director, E. Dehillerin SA (manufacturers of kitchen equipment)

Gilbert Delos

Writer and journalist

Christian Flacelire

Journalist

Jean-Louis Flandrin

Professor emeritus, University of Paris VII; Director of studies, E.H.E.S.S. (College of Social Sciences)

Dr Andr Fourel

Economist

Dominique Franceschi

Journalist

Dr Jacques Fricker

Nutritionist

Jean-Pierre Gabriel

Journalist

Thierry Gaudillre

Editor, Bourgogne Aujourdhui (Burgundy Today)

Ismne Giachetti

Director of research, C.N.R.S. (National Centre for Scientific Research)

Sylvie Girard

Cookery writer

Catherine Goavec-Bouvard

Agribusiness consultant

Jo Goldenberg

Restaurateur

Catherine Gomy

Agribusiness certification officer, French Association of Standardization

Bruno Goussault

Scientific director, C.R.E.A. (Centre of Food and Nutrition Studies)

Jacques Guinberteau

Mycologist; Director of studies, I.N.R.A. (National Institute of Agriculture)

Joseph Hossenlopp

Director of studies, Cemagref (Institute of Research for Agricultural and Environmental Engineering)

Franoise Kayler

Food critic

Jacques Lacoursire

Writer

Josette Le Reun-Gaudicheau

Teacher (specializing in seafood)

Paul Maindiaux

Development officer, Ministry of Agriculture

Laurent Mairet

Oenologist

Jukka Mannerkorpi

Cookery editor

Pascal Orain

Manager, Berties Restaurant

Philippe Pilliot

Secretary-general, Federation of French Grocers; Editor, Le Nouvel picier (The New Grocer)

Jean-Claude Ribaut

Cookery correspondent, Le Monde

Isabelle Richard

Bachelor of Arts

Michel Rigo

Deputy head, National Federation of Fruit Brandies

Franoise Sabban

Master of ceremonies, E.H.E.S.S. (College of Social Sciences)

Jacques Sall

Journalist

Jean-Louis Taillebaud

Chef, Ritz-Escoffier (French School of Gastronomy); Ritz Hotel, Place Vendme, Paris

Claude Vifian

Chef and professor, College of the Hotel Industry, Lausanne

Leda Vigliardi Paravia

Writer and journalist

Jean-Marc Wolff

College of the Hotel Industry, Paris

Rmy Yverneau

Secretary-general, National Federation of Makers of Cream Cheese