Robert BARDOT
Born on JUNE 8, 1935 in BELFORT
Having begun in 1950 in a famous restaurant in Lille, specialized in the Alsatian kitchen, Robert BARDOT became a local gastronomy leade.
It is how Robert Bardot made
all the meals for some of the political or artistic personalities, visiting the
region.
(M. De GAULLE, POMPIDOU, GISCARD
D’ESTAING, MITTERAND, CHIRAC, KOHL, BELMONDO…).
Culinary
distinctions:
Meilleur Ouvrier de France, 1976. http://www.meilleursouvriersdefrance.info
Gold Medal under the National Exhibition of Work.
Prize winner of the great national and international contests.
"Maître cuisinier de France" & "Maître Traiteur de France".
Member of the "Académie Culinaire de France".
Technical adviser in France and abroad.
Since 1996 : Restaurant « Le Moulin à Huile »
1993-1996 : Restaurant « LA PORTE DE GAND ». Creative kitchen on traditional bases.
1973-1993 : Restaurant « LE FLAMBARD ». New cooking (regarded as one of the five most creative cooks).
1969-1973 : Restaurant « LE RALLYE ». Brasserie Douaisienne.
Photo gallery
Recommended
in all the guides:
MICHELIN 2003
GAULT & MILLAU 2003
LE BOTTIN GOURMAND 2003
LA BIBLE DE LA MEDITERRANEE 2003/2004
PUDLO 2003
CHAMPERARD
LE GUIDE HUBERT 2003
Honorary
distinctions:
Knight in the Agricultural Order of Merit
Commander of Civic Education
Knight in the national order of merit
Trophy Champerard, édition 2004. Best regional cook 2004.
Participation in Cookbooks:
"Recettes de chefs en Chefs" (edited 1989 by Robert Laffont et Sopad-Nestlé).
"La cuisine du Nord".
"Les compagnons de la grande cuisine".
"Les secrets des chefs".
"Nouvelles bases et techniques de la cuisine".
"La fabuleuse histoire de la cuisine".
Leisures:
Passionnated by painting: Have been studying Fine Arts during two years.
Travel (keen interest for the Overseas cultures).
