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.

  

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).