Gaston Lenôtre (20 May 1920 – 8 January 2009) was a French pastry chef and caterer.

Contents 1 Biography 2 Achievements 3 Death 4 References 5 External links

[edit] Biography

Lenôtre was born in Normandy, France, a region world famous for its Calvados, cheeses (including Camembert), the Mont Saint-Michel monastery, and the landing beaches of the Battle of Normandy.

Lenôtre's mother, Éléonore, was one of the first women chefs in Paris during the 1900s. She was the chef of the Rothschild family. His brother Gaston was also a talented chef who worked for the Grand Hôtel in Paris.

As a patriarch, he liked to work with his family members, twelve of them at one time; including the third generation of Lenôtre chefs, including his son Alain Lenôtre, the founder of the Culinary Institute located in Houston, USA.

[edit] Achievements

Lenôtre made bold moves during his lifetime. Among his list of firsts: the first chain of upscale bakeries in Paris, a bakery-café bistro in the first French shopping mall, the first central kitchen in the country outside of Paris, the first professional French re-training chef school, the first line of frozen desserts distributed all over France, and the first International bakery franchises (now in a dozen countries including Germany, Japan, Hong Kong and Kuwait). Among the prominent chefs he trained are David Bouley and Michel Richard.^[1] He was one of the main inspirations for the character Gusteau in the 2007 Pixar film Ratatouille.

Lenôtre wrote nine recipe books with his daughter Sylvie that have been translated into English, German, and Japanese and have sold close to a million copies. He also was the official caterer of the World Soccer Cup in France in 1998 and of the French Olympic team in Sydney, Australia. He catered for presidents, kings, and celebrities all over the world.

[edit] Death

He died at his home in the central French region of Sologne after a long illness on 8 January 2009, aged 88.^[2]

[edit] References

[edit] External links

• Culinary Institute - LeNotre cooking school in Houston, USA
• Obituary - from The Economist