Daniele mazet delpeuch biography

  • Danièle Mazet-Delpeuch ( – 30 September ) was a French chef perhaps best known for her stint as the first female chef for the President of France.
  • Danièle Mazet-Delpeuch was a French chef perhaps best known for her stint as the first female chef for the President of France.
  • Danièle Mazet-Delpeuch was born in in France.

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    When I first approach the five-hundred-year-old farm, I am not sure I’ve komma to the right place. The address Danièle Mazet-Delpeuch had given me a month earlier when inom called her for an interview was simply “La Borderie,” the name of her French home and cooking school sewn into the fringes of a diminutive by in the rolling hills of the Dordogne, a region of southwestern France also known as Périgord and noted for its rustic regional specialties, such as duck, black truffles, and foie gras, and a culinary pedigree steeped, quite literally, in goose fat.

    Only a hand-painted wooden sign nailed to a tree points the way off the main road toward a cluster of unembellished stone and pitch-roofed cottages down a gravel drive, the simplicity of which catches me off guard. Maybe the flamboyance of TV star chefs have tainted my imagination, but inom expect more flash from the home of Danièle Mazet-Delpeuch. People in the region refer to her as a local legend: not only had she started the reg

  • daniele mazet delpeuch biography

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    Nocturnal cravings? Do you have them too? There I was plopped beside my husband in our ultra California King sized bed with covers drawn up to our necks. He, with his eyelids at half mast and mine wide open with flailing arms searching in darkness for pen and paper.  What a blessing to have witnessed this memorable film, Haute Cuisine and to have learned about the life of Daniele Mazet-Delpeuch, who was a personal chef for French president Francois Mitterrand from , and what followed and eventually brought more meaning to her life,  her year-long-plus tenure as cook for a research lab on an island off Antarctica. I came across this review by Marshall Fine who was also very moved by the film but more so by the person from which the film is based. And I have not been able to get that recipe for the salmon embedded in cabbage leaves out of my head. Nor have I exactly figured out how to make it. But I will share some secrets that may help you feel less daunted and fearful in trying to

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    As you watch actress Catherine Frot remove and slice the salmon-stuffed cabbage in the film Haute Cuisine, it seems like an impossibly gorgeous and complicated dish -- steaming and gorgeously layered with the pinkish-orange fish and the warm green of the cabbage leaves.

    Beautiful? Perhaps. Difficult? Not really, says Daniele Mazet-Delpeuch, upon whose life the French import, opening today in limited release (9/20/13), is based.

    "Stuffed cabbage is very simple -- but instead of stuffing, you use salmon and seasoning," she says, sipping a glass of water in the lobby of New York's Algonquin Hotel. "I gave them a list of recipes for the film and this one is so simple: a layer of salmon, then a layer of cabbage and so on. You tie it up and you poach it -- so simple. You cook it in a broth, because salmon cannot go long being cooked in an oven."

    The petite, compact Mazet-Delpeuch, in her early 70s, is in town to talk about Haute Cuisine, a film loosely based on two of h