His work as a chef earned him the " Les Meilleurs Ouvriers de France " cuilinary award ; Kaye was the only non-professional to achieve this honor.

" Pommes de terre frites à cru, en petites tranches " (" Potatoes deep-fried while raw, in small cuttings ") in a manuscript in Thomas Jefferson's hand ( circa 1801 – 1809 ) and the recipe almost certainly comes from his French chef, Honoré Julien.

In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time – the Grande Taverne de Londres – in the arcades of the Palais-Royal.

The Second and Third Infantry Battalions ( chef de bataillon Diguet and Lieutenant-Colonel Schoeffer ) were also deployed to Tonkin shortly afterwards, and were present in all the major campaigns of the Sino-French War.

In January 1885 the Foreign Legion's 4th Battalion ( chef de bataillon Vitalis ) was deployed to the French bridgehead at Keelung ( Jilong ) in Formosa ( Taiwan ), where it took part in the later battles of the Keelung Campaign.

" The decision was endorsed by the Israeli government and Israeli Olympic team chef de mission Shmuel Lalkin.

Prime Minister Arnaldo Forlani ( whose chef de cabinet was a P2 member as well ) appointed a Parliamentary Commission of Inquiry, headed by the independent Christian Democrat Tina Anselmi.

A third zouave battalion ( chef de bataillon Metzinger ) joined the Tonkin Expeditionary Corps shortly after the end of the war, and took part in operations against Vietnamese insurgents.

He then entered the prefectural administration as chef de cabinet to the deputy of Savoie in 1922, then as sous-préfet of Albertville, from 1925 to 1930.

Louis Wodon ( the chef de cabinet of Leopold III from 1934 to 1940 ), thought the King's oath to the Constitution implied a royal position over and above the Constitution.

* écartelé, en I contre-écartelé au 1 d ' argent à la croix potencée d ' or cantonné de quatre croisettes de même, en 2 burelé d ' azur et d ' argent de dix pièces au lion de gueules armé lampassé et couronné d ' or brochant sur le tout, au 3 d ' or au lion de gueules armé lampassé et couronné d ' azur et au 4 d ' argent au lion de gueules armé lampassé et couronné d ' or en II grand-quartier parti au 1 de gueules au cheval effrayé d ' argent, au 2 fascé d ' or et de sable de huit pièces au cancrelin de sinople posée en bande brochant sur le tout et enté en pointe d ' argent à trois bouterolles au bout d ' épée faites en croissant de gueules malordonnées, en III grand-quartier parti en 1 d ' argent semé de billettes de sable au lion de même brochant sur le tout et en 2 de sable au lion d ' argent, en IV grand-quartier parti en 1 à cinq point d ' or équipolé à quatre points d ' azur au 2 d ' argent au chef de gueules ; sur le tout d ' argent, à la croix de gueules, cantonnée de quatre têtes de maures de sable, tortillées d ' argent ; sur le tout du tout de gueules à la croix d ' argent.

" However, in the Bulletin de l ' armée issued the following day, Napoleon sought to counterbalance Kellermann's charge with Jean-Baptiste Bessières's: " The chef de brigade Bessières, in front of the reckless grenadiers of the guard, executed a charge with as much activity as valour and penetrated the line of the enemy cavalry ; this resulted in the entire rout of the army.

By 1794 he was adjutant-general ( with the rank of chef de brigade ).

He served through the campaigns in the Pyrenees in 1793 and 1794, and rose by distinguished conduct to the rank of chef de brigade.

For this success, Joachim Murat was made chef de brigade ( colonel ) and thereafter remained one of Napoleon's best officers.

He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.

A professional pastry chef presents a non traditional French croquembouche. The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.

These are usually all members of a restaurant kitchen that are underneath the sous chef in the brigade de cuisine.

On 25 August of the same year he received the command of the 10th Hussars as Colonel or chef de brigade.

During the French Revolution, they were called " chef de brigade ".

The chef committed suicide in his cell the next day.

In 1993, because of a cocaine scandal he lost the permit for Aubergine, but the next year he received the rare award chef of the century from the Gault Millau guide.

He became chef d ' état-major to generals Berthier and Brune and served in the second unsuccessful French Army military expedition to Ireland led by Jean Joseph Amable Humbert in 1798.

He became chef de bataillon in 1856, and served in the Second Italian War of Independence, being present at the battles of Magenta and Solferino.

Typically served with thousand island dressing as an appetizer or snack, they originated at Mader's, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival in about 1990.

After the fall of Napoléon, Carême went to London for a time and served as chef de cuisine to the Prince Regent, later George IV.

The original European restaurants did not have menus in the modern sense ; these table d ' hôte establishments served dishes that were chosen by the chef or proprietors, and those who arrived ate what the house was serving that day, as in contemporary banquets or buffets.

Ljubek later became vice-president of the Croatian Olympic Committee and served as chef de mission for the Croatian Olympic team.

The chef served fugu liver to a customer who ( despite being warned of the risks ) specifically asked that it be provided.

Chateaubriand steak, or just chateaubriand, is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.

Besides the residents in the home, Stornoway is served by a staff of three: a chef, chauffeur, and house administrator.

He became chef d ' escadron in 1797, and in 1798 served under General Louis Desaix, in the Egyptian campaign, of which he left an interesting and valuable account.

Havelange served as the chef de mission of the Brazilian delegation at the 1956 Summer Olympic Games in Melbourne.

She also served as a chef tournant at La Tulipe, a restaurant in New York City in the early 1980s.

A chef marinated a few pieces in soy sauce and served it as “ nigiri sushi .” At that time these fish were nicknamed shibi — “ four days ” — because chefs would bury them for four days to mellow their bloody taste.

The dessert was originally called Gary's Favorite after Gary Tombridge, a friend of co-owner James Clary, served the chef a raspberry flavored gooey butter cake after dinner at Tombridge's home.

The chef remarked what a wonderful pastry it was and wondered why no one had ever served it as a dessert.

Alice Waters has served as the executive chef at Chez Panisse since 1971, ( subsequent to Aratow's first year as chef de cuisine ,) although her role has changed over the years.

Victoria Wise served as the first chef, and Lindsey Shere, a friend of Alice's, was the pastry chef.

He, along with Alice Waters, Paul Aratow and several other chefs, are often credited with creating the style of cooking known as “ California Cuisine .” Paul Bertolli served as the head chef of Chez Panisse from 1982-1992.

He served as executive chef from 1978 through 1986 at the legendary Le Cirque restaurant on Manhattan ’ s Upper West Side, earning three stars in 1984 from The New York Times.

The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes ( pommes de terre soufflées ), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris.

During 2004, Merchant appeared in a recurring role as a chef on Garth Marenghi's Darkplace and in a cameo on Green Wing, and served as a script associate on the Chris Morris and Charlie Brooker sitcom Nathan Barley.