| ·
1941 : |
apprentice with Claude
Maret – “Restaurant de la Soierie” in Lyon |
|
| ·
1944 : |
enrolled in the 1st DFL - BM
24 “Croix de guerre” (Medal) |
| ·
1945 : |
pprentice - Mère Brazier
at the Col de la Luère
· 8 years in the kitchens of Fernand Point in Vienne |
| ·
1958 : |
1st Michelin
Star distinction |
| ·
1961 : |
Meilleur Ouvrier de France (France’s
Best Worker) |
| ·
1962 : |
2nd
Michelin Star |
|
| ·
1965 : |
3rd Michelin Star |
|
| ·
1975 : |
February 25th : “Légion
d'Honneur” distinction awarded by French President, Valéry
Giscard d'Estaing |
|
| ·
1982 : |
Opening of the French Village
at Epcot Center, Orlando - USA – with Roger Vergé
and Gaston Lenôtre |
|
| ·
1987 : |
Officer of the
Legion of Honour |
|
| ·
1989 : |
Declared
Chef of the Century by Gault & Millau
|
| ·
1990 : |
· Honorary President of
the “Ecole des Arts Culinaires et de l'Hôtellerie”
of Ecully (Hotel and Culinary Arts School)
· Euro
Toques President – 3 000 cooks in Europe
·
President of France’s "Best Worker" jury, Cuisine-Catering
section |
| ·
1993 : |
Officer of National
Merit |
| ·
1994 : |
Chicago - College of Diplomats
Salute to Excellence Award |
| ·
1996 : |
Cuisinier
officiel du G7 |
| ·
2000 : |
National
Merit Order Commander in New York |
| ·
2004 : |
Commandeur
dans l’Ordre de la Légion d’Honneur |
French version
