翻訳と辞書 Words near each other ・ Henricus rubrograptus ・ Henricus sangayanus ・ Henricus tenerima ・ Henri-Louis-Philippe Mougin ・ Henri-Léon Gréber ・ Henri-Marc Ami ・ Henri-Marie Dubreil de Pontbriand ・ Henri-Marie-Gaston Boisnormand de Bonnechose ・ Henri-Montan Berton ・ Henri-Nannen-Schule ・ Henri-Nompar de Caumont, duc de La Force ・ Henri-Paul Deyvaux-Gassier ・ Henri-Paul Francfort ・ Henri-Paul Motte ・ Henri-Paul Mottez ・ Henri-Paul Pellaprat ・ Henri-Pierre Danloux ・ Henri-Pierre Picou ・ Henri-Pierre Roché ・ Henri-Pons de Thiard de Bissy ・ Henri-Raymond Casgrain ・ Henri-René Lenormand ・ Henri-René Renault ・ Henri-Robert ・ Henri-Robert Petit ・ Henri-Thomas Taschereau ・ Henri-Émile Bazin ・ Henri-Étienne Beaunis ・ Henri-Étienne Dérivis ・ Henriad Dictionary Lists mini英和辞書 mini和英辞書 Webster 1913 Latin-English FOLDOC Wikipedia English ウィキペディア

翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Henri-Paul Pellaprat ： ウィキペディア英語版 Henri-Paul Pellaprat Henri-Paul Pellaprat (Saint-Maur-des-Fossés, 1869-1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu school in Paris. He was the author of ''La cuisine familiale et pratique'' and other classic French cookery texts.〔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 ..."〕 He worked from the age of twelve as pastry boy then cook at many of the most famous restaurants of the La Belle Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Henri-Paul Pellaprat」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.