Burgundy Stars: A Year in the Life of a Great French Restaurant

Burgundy Stars: A Year in the Life of a Great French Restaurant

by William Echikson
     
 

Bernard Loiseau is shooting for the stars - three of them, to be exact. In France, the land that invented cuisine, Chef Loiseau has long been considered one of the country's greatest culinary artists. But the Michelin Guide, the bible of gastronomes, has awarded his restaurant only two stars. To reach the height of perfection, and to attain worldwide recognition,…  See more details below

Overview

Bernard Loiseau is shooting for the stars - three of them, to be exact. In France, the land that invented cuisine, Chef Loiseau has long been considered one of the country's greatest culinary artists. But the Michelin Guide, the bible of gastronomes, has awarded his restaurant only two stars. To reach the height of perfection, and to attain worldwide recognition, Loiseau must earn the third. Burgundy Stars is the dramatic story of Loiseau's campaign to make La Cote d'Or, his elegant restaurant-hotel nestled in the little town of Saulieu in the glorious Burgundy countryside, one of the few in all of France that the Michelin Guide deems worthy of a special journey. The third star could mean reservations from around the world, offers to write cookbooks, and television appearances for the restaurant's master chef. And Bernard Loiseau, who worked his way up through the ranks in the finest restaurants of France, is determined to win it.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The Michelin Guide's annual ratings of the restaurants of France occupy a place as august in gourmet annals as the pronouncements of the Acadmie Franaise on the French language are for the literati. The guide's secret surveillance and standards of perfection denied its highest ratings to most of the 10,772 restaurants and hotels it listed in 1992, with only 19 awarded its coveted three stars. One of these was Bernard Loiseau's La Cte d'Or, in the Burgundian town of Saulieu. How this perfection-mad chef set out to win his stars is described by Fortune correspondent Echikson, who spent a year in Loiseau's kitchen and on buying trips with his staff. The book is not so much about food as about ``a country trying to maintain and improve upon its traditions'' in a time of global homogenization that, some fear, may mean the end of the great French cuisine. Echikson details the tireless searches through the Burgundian countryside for perfect native cheeses, breads, wines, snails, jams and vegetables, and such critical decisions as whether to use Greek frogs' legs or Spanish tomatoes. Here is an exuberant portrait of a still vibrant art in which perfection, not money, is the motivating force for an array of obsessed and inspired individuals. Bon apptit! (June)
Barbara Jacobs
What does it mean to receive a three-star restaurant rating in the "Michelin Guide"? To Bernard Loiseau, chef-owner of La Cote d'Or in Saulieu, France, it means everything. His bid for the third star is the story behind veteran journalist" "Echikson's 12-month account of this famed Burgundy restaurant. Loiseau's entire staff is mobilized to improve its offerings and seek out the best. Senior waiter Eric scouts for the finest goat cheese and Epoisses, wine steward Lyonel Leconte studies day and night for the Best Young Sommelier Award, and the chef himself (with wife Dominique) secures a $3 million expansion loan, again based on projected revenues a third Michelin star will generate. Characters are well described, even engaging, and readers are quickly spellbound by the frenetic pace and intrigue that mark a successful restaurant. All this flurry in pursuit of fame and fortune in the food world--to be enjoyed for a mere $200 per person.

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Product Details

ISBN-13:
9780316199933
Publisher:
Little, Brown and Company
Publication date:
06/28/1995
Edition description:
1st ed
Pages:
311
Product dimensions:
5.77(w) x 8.56(h) x 1.07(d)

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