Henri-Paul Pellaprat

Henri-Paul Pellaprat (Saint-Maur-des-Fossés, 1869–1954) alikuwa mpishi maarufu wa Ufaransa na mmoja wa waanzilishi wa shule ya upishi ya Le Cordon Bleu mjini Paris, aliyoanzishwa pamoja na mwandishi wa habari Marthe Distel. Pellaprat aliandika vitabu vingi vya upishi vilivyojulikana nchini Ufaransa, ikiwa ni pamoja na “La cuisine familiale et pratique”.Colman Andrews Everything on the table: plain talk about food and wine  1992 -- Page 190 "The Larousse Gastronomique quotes the noted chef Henri Paul Pellaprat (1869-1950), who had worked at Champeaux before its demise in the early 1920s, as suggesting ("probably wrongly," notes the dictionary) that the dish was created at ..."

Kazi yake ya upishi ilianza akiwa na umri wa miaka 12, akifanya kama msaidizi wa pastry, na baadaye akapika katika migahawa mashuhuri ya Paris ya kipindi cha La Belle Époque, ikiwemo Maison Dorée. Pellaprat alifundisha katika École du Cordon Bleu kwa zaidi ya miaka 32, na baadhi ya wanafunzi wake waliopata umaarufu walijumuisha Maurice Edmond Sailland, aliyejulikana baadaye kama Curnonsky, pamoja na Raymond Oliver.

Tanbihi

jamii:Waliozaliwa 1869
Jamii:Waliofariki 1954
Jamii:watu wa Ufaransa
Jamii:WikiMonthly Edit-a-thon Kilimanjaro