Alain Chapel
Encyclopedia
Alain Chapel was a French Michelin 3 starred
chef
, credited with being one of the originators of Nouvelle Cuisine
.
Chapel was born in Lyon
, the son of Maître d' Charles and his wife Eva. At the outbreak of World War II, the family moved to the village of Mionnay
12 miles outside the city, where his father opened a bistro
called La Mere Charles in an old coaching inn
surrounded by lush gardens.
Alain started his training in the kitchen of the family bistro, and in French chef-training tradition spent time seconded to the local shops, developing his understanding of ingredients. After then training with Fernand Point (1897–1955) at his restaurant "La Pyramide" in Vienne, Isère
, Chapel returned to the family bistro and in 1967 gained the now restaurant its first Michelin star. After taking over the restaurant in 1970 on the death of his father, he converted the inn to a hotel and renamed it in his own name. In 1973, Chapel gained his third Michelin star, then one of only 19 restaurants all in France which had ever then gained the honour.
Chapel's signature dishes included stuffed calves' ears with fried parsley, truffle-stuffed chicken tightly enveloped in a pork bladder and cooked in a rich chicken broth. Food critic
Craig Claiborne
writing for The New York Times
in 1977 described Chapel's gateau de foies blonds as "his ultimate triumph" and "one of the absolute cooking glories of this generation". According to the Gault Millau
Guide to France: "A meal at Chapel's restaurant was like a symphony."
Throughout the rest of his life, the establishment retained all three of its Michelin stars. The speed of transformation and the cuisine developed turned the village of Mionnay into a culinary landmark on any serious gastronomic tour of France. The attraction was also as great for young chefs, who sought the opportunity to work with Chapel – these included Michel Roux Jr.
In the process of opening a restaurant in Florida, United States, in 1990 while visiting friends and attending the annual summer festival in Avignon
, Chapel died of a stroke. Chapel left a wife Suzanne, and two sons David and Romain.
Under the joint management of his mother and wife, they kept the hotel going. Suzanne presently employs Chef Philippe Jousse – who trained under Chapel – as Head Chef, while Chapel's son Romain trains under Jousee in the kitchens. Chef Jousse has full charge of the menu, bar the condition that at least half of the menu is made up of Chapel's own classics.
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
, credited with being one of the originators of Nouvelle Cuisine
Nouvelle Cuisine
Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. By contrast with cuisine classique, an older form of French haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.-History:The term...
.
Chapel was born in Lyon
Lyon
Lyon , is a city in east-central France in the Rhône-Alpes region, situated between Paris and Marseille. Lyon is located at from Paris, from Marseille, from Geneva, from Turin, and from Barcelona. The residents of the city are called Lyonnais....
, the son of Maître d' Charles and his wife Eva. At the outbreak of World War II, the family moved to the village of Mionnay
Mionnay
Mionnay is a commune in the Ain department in eastern France.-Population:...
12 miles outside the city, where his father opened a bistro
Bistro
A bistro, sometimes spelled bistrot, is, in its original Parisian incarnation, a small restaurant serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. Home cooking with robust earthy dishes, and slow-cooked foods like cassoulet are typical...
called La Mere Charles in an old coaching inn
Coaching inn
In Europe, from approximately the mid-17th century for a period of about 200 years, the coaching inn, sometimes called a coaching house or staging inn, was a vital part of the inland transport infrastructure, as an inn serving coach travelers...
surrounded by lush gardens.
Alain started his training in the kitchen of the family bistro, and in French chef-training tradition spent time seconded to the local shops, developing his understanding of ingredients. After then training with Fernand Point (1897–1955) at his restaurant "La Pyramide" in Vienne, Isère
Vienne, Isère
Vienne is a commune in south-eastern France, located south of Lyon, on the Rhône River. It is the second largest city after Grenoble in the Isère department, of which it is a subprefecture. The city's population was of 29,400 as of the 2001 census....
, Chapel returned to the family bistro and in 1967 gained the now restaurant its first Michelin star. After taking over the restaurant in 1970 on the death of his father, he converted the inn to a hotel and renamed it in his own name. In 1973, Chapel gained his third Michelin star, then one of only 19 restaurants all in France which had ever then gained the honour.
Chapel's signature dishes included stuffed calves' ears with fried parsley, truffle-stuffed chicken tightly enveloped in a pork bladder and cooked in a rich chicken broth. Food critic
Food critic
The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances...
Craig Claiborne
Craig Claiborne
Craig Claiborne was an American restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography...
writing for The New York Times
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
in 1977 described Chapel's gateau de foies blonds as "his ultimate triumph" and "one of the absolute cooking glories of this generation". According to the Gault Millau
Gault Millau
Gault et Millau is one of the most influential French restaurant guides founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are almost never listed...
Guide to France: "A meal at Chapel's restaurant was like a symphony."
Throughout the rest of his life, the establishment retained all three of its Michelin stars. The speed of transformation and the cuisine developed turned the village of Mionnay into a culinary landmark on any serious gastronomic tour of France. The attraction was also as great for young chefs, who sought the opportunity to work with Chapel – these included Michel Roux Jr.
In the process of opening a restaurant in Florida, United States, in 1990 while visiting friends and attending the annual summer festival in Avignon
Avignon
Avignon is a French commune in southeastern France in the départment of the Vaucluse bordered by the left bank of the Rhône river. Of the 94,787 inhabitants of the city on 1 January 2010, 12 000 live in the ancient town centre surrounded by its medieval ramparts.Often referred to as the...
, Chapel died of a stroke. Chapel left a wife Suzanne, and two sons David and Romain.
Under the joint management of his mother and wife, they kept the hotel going. Suzanne presently employs Chef Philippe Jousse – who trained under Chapel – as Head Chef, while Chapel's son Romain trains under Jousee in the kitchens. Chef Jousse has full charge of the menu, bar the condition that at least half of the menu is made up of Chapel's own classics.