French chef and writer of many cookbooks, like the popular Larousse Gastronomique. He also offered as editor-in-chief of Revue Culinaire. He was raised in France and in the beginning wished to become an architect. He became a knight from the Légion d’Honneur. His dad acquired the I’Hotel des Quatre-Saisons in Toulouse and brought him on like a chef. He affected the culinary technique of Gaston Lenotre.