| 词条 | Édouard Nignon |
| 释义 |
| name = Édouard Nignon | honorific_suffix = | image = | image_size = | caption = | birth_name = | birth_date = {{birth date|1865|11|9|df=yes}} | birth_place = Nantes | death_date = {{death date|1934|10|30|df=yes}} (aged 69) | death_place = Bréal-sous-Montfort | style = | restaurants = }}Édouard Nignon (9 November 1865, Nantes - 30 October 1934, Bréal-sous-Montfort) was a French chef and writer of cookbooks.[1] LifeOne of eight children of a day laborer and a seamstress, Nignon became an apprentice at Cambronne Restaurant at the age of 9. A year later, he joined Monier Restaurant, where he learned to read and write. After more work in Angers and Cholet, he arrived to Paris, where he assisted famous chefs and eventually became a chef himself.[2] He lived in Austria and Russia, where he served the highest dignitaries, including the emperors Nicholas II of Russia and Franz Joseph I of Austria. He worked as the chef of Claridge's in London from 1894 to 1901. In 1908, he bought Larue Restaurant in Paris. He retired in 1928. When his restaurant was going through a crisis in World War I, he started writing cookbooks. His most famous cookbook, Eulogies of French Cuisine, was published in 1933. It promoted deglazing with water, clear broths, and parsimonious seasoning.[2] Nignon is credited with inventing the beuchelle tourangelle, a veal kidney and rice stew inspired by the Austrian beuschel stew.[3] Interested in unusual taste combinations, he created oysters with camembert[4] and homard a la dinardaise, a lobster salad with the "insane trio" of truffles, mustard and pickles.[5] LegacyIgnored by the general public, Nignon has been recognized by chefs as one of the fathers of modern cuisine.[7] His legacy has been revived after a long period of being eclipsed by his more famous contemporary, Auguste Escoffier.[2][6] Michel Guérard, one of the founders of nouvelle cuisine, described Nignon as a visionary chef who had a huge influence on French cooks such as himself and Joël Robuchon.[7] A recent article on contemporary cookbooks called Nignon "the Flaubert of the ovens," who created "gourmet epics".[8] His Eulogies were called a "seminal book" of "bourgeois cuisine."[9]An original copy of Nignon's Heptameron was sold for 16 thousand euros in the 2010s.[10] Chef Yvon Garnier founded Culinary Institute Edouard Nignon in Nantes.[11] Works
References1. ^{{cite web|author=Bernard Thomasson|title=L'Histoire à la carte. Édouard Nignon : le littéraire des fourneaux|publisher=France Info|date=30 April 2017}} 2. ^1 {{cite web|url=https://www.lexpress.fr/styles/saveurs/restaurant/paris-l-assiette_696168.html|author=François-Régis Gaudry|title=Paris: L'Assiette|publisher=L'Express|date=7 November 2008}} 3. ^1 {{cite web|url=http://www.cducentre.com/encyclopedie-La-beuchelle-tourangelle|author=Nicolas Raduget|title=La Beuchelle tourangelle|publisher=C du Centre|date=}} 4. ^{{cite book|author=Christian Etchebest|title=In La cantine du troquet|publisher=Solar|year=2015}} 5. ^{{cite web|url=http://www.parismatch.com/Vivre/Gastronomie/Jean-Jacques-Aillagon-et-Alain-Passard-La-nourriture-de-l-art-577498|author=Elisabeth Couturier|title=La nourriture de l'art|publisher=Paris Match|date=25 July 2014}} 6. ^{{cite web|url=http://madame.lefigaro.fr/art-de-vivre/galaxie-guerard-minceur-son-diktat-exquis-160512-230566|author=François Simon|title=La galaxie Guérard, la minceur et son diktat exquis|publisher=Le Figaro|date=16 May 2012}} 7. ^{{cite web|url=https://www.telegraph.co.uk/foodanddrink/10750264/Five-minute-chef-health-food-guru-Michel-Guerard.html|author=Olivia Parker|title=Five-minute chef: health-food guru Michel Guérard|publisher=The Telegraph|date=9 April 2014}} 8. ^{{cite web|url=https://www.lesechos.fr/week-end/gastronomie-et-vins/gastronomie/030990605403-livres-de-cuisine-les-tres-bonnes-feuilles-2136853.php|author=Laura-Mai Gaveriaux|title=Livres de cuisine, les très bonnes feuilles|publisher=Les Echos|date=8 December 2017}} 9. ^{{cite web|url=http://www.lemonde.fr/m-gastronomie/visuel/2015/11/10/le-retour-de-la-cuisine-bourgeoise_4806422_4497540.html#/|author=Camille Labro|title=Le Retour de la cuisine bourgeoise|publisher=Le Monde|date=10 November 2015}} 10. ^{{cite web|url=http://cucina.corriere.it/notizie/14_giugno_25/da-catone-marinetti-arrivano-online-ricette-antichi-libri-cucina_72b7cf4a-fc5c-11e3-8e7c-9b5f094e2972.shtml|author=Beba Marsano|title=Da Catone a Marinetti, arrivano online le ricette degli antichi libri di cucina|publisher=Corriere della Sera|date=26 June 2014}} 11. ^1 {{cite web|url=http://www.presseocean.fr/actualite/ce-chef-nantais-qui-fait-saliver-le-cinema-28-09-2012-48280|author=|title=Ce chef nantais qui fait saliver le cinéma|publisher=Presse Ocean|date=30 September 2012}} External links
5 : French chefs|Cookbook writers|People from Nantes|1865 births|1934 deaths |
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