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Words near each other
・ Jacques Gaffarel
・ Jacques Gaillot
・ Jacques Gallot
・ Jacques Gamblin
・ Jacques Gamelin
・ Jacques Garcia
・ Jacques Garelli
・ Jacques Garnier
・ Jacques Garrigan
・ Jacques Gaultier
・ Jacques Gauthier
・ Jacques Gautier
・ Jacques Gay
・ Jacques Gelman
・ Jacques Genest
Jacques Genin
・ Jacques Gennen
・ Jacques Georges
・ Jacques Georges Deyverdun
・ Jacques Georges Habib Hafouri
・ Jacques Germeaux
・ Jacques Gernet
・ Jacques Gerschwiler
・ Jacques Gershkovitch
・ Jacques Gervais, baron Subervie
・ Jacques Gestraut
・ Jacques Geus
・ Jacques Gilles Henri Goguet
・ Jacques Gillot
・ Jacques Gillot (jurist)


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Jacques Genin : ウィキペディア英語版
Jacques Genin
Jacques Génin ( ) is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.〔( Entretien avec le chocolatier Jacques Génin : « J’arrête la pâtisserie individuelle» ) 16 January 2013〕
He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice. His chocolate factory has been described by the New York Times as "a holy site for connoisseurs," and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.
Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat. In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat.〔(【引用サイトリンク】url=http://www.chocoparis.com/jacques-genin/ )
==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「Jacques Genin」の詳細全文を読む



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