Louis Outhier
Encyclopedia
Louis Outhier is a French
chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes
on the French Riviera
, from 1954 to 1988.
.
He is one of the few chefs in history to simultaneously earn three Michelin stars (from 1969 to 1988) and four "toques" in the Gault Millau
guide. Working with then Protégé Jean-Georges Vongerichten
, he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, Bangkok
, and Osaka
) as a consulting executive chef. In America he oversaw Le Marquis de Lafayette in Boston for its owners, Swissotel
, directing (along with chef de cuisine Vongerichten) the menu, staffing, and sourcing of ingredients. He is credited with introducing Asian spices into Nouvelle Cuisine
, and for bringing American regionalism
into American French restaurants through his use of local fresh ingredients.
After Outhier retired his restaurant was vacant for several years. Chef Stephane Raimbault, a former protege of Outhier, purchased it in 1999, after which it was awarded two Michelin stars.
Outhier was described, during his career, as thin, passionate, and "dapper". His cuisine attempts to recreate smells and tastes from his childhood, particularly the cooking of his grandmother, who along with his grandfather owned a mill in France.
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes
Cannes
Cannes is one of the best-known cities of the French Riviera, a busy tourist destination and host of the annual Cannes Film Festival. It is a Commune of France in the Alpes-Maritimes department....
on the French Riviera
French Riviera
The Côte d'Azur, pronounced , often known in English as the French Riviera , is the Mediterranean coastline of the southeast corner of France, also including the sovereign state of Monaco...
, from 1954 to 1988.
Career
Outhier trained under Fernand Point at L'Pyramide, at the same time as Jean Troisgros and Paul BocusePaul Bocuse
Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine...
.
He is one of the few chefs in history to simultaneously earn three Michelin stars (from 1969 to 1988) and four "toques" in the Gault Millau
Gault Millau
Gault et Millau is one of the most influential French restaurant guides founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are almost never listed...
guide. Working with then Protégé Jean-Georges Vongerichten
Jean-Georges Vongerichten
Jean-Georges Vongerichten is a French chef. He was born in Alsace, France, in 1956 and now resides in the United States of America. Vongerichten commands restaurants in culinary capitals Las Vegas, London, Paris and Shanghai, as well as New York's Jean Georges restaurant...
, he oversaw a number of restaurant openings throughout the world during the 1980s (including London, Singapore, Bangkok
Bangkok
Bangkok is the capital and largest urban area city in Thailand. It is known in Thai as Krung Thep Maha Nakhon or simply Krung Thep , meaning "city of angels." The full name of Bangkok is Krung Thep Mahanakhon Amon Rattanakosin Mahintharayutthaya Mahadilok Phop Noppharat Ratchathani Burirom...
, and Osaka
Osaka
is a city in the Kansai region of Japan's main island of Honshu, a designated city under the Local Autonomy Law, the capital city of Osaka Prefecture and also the biggest part of Keihanshin area, which is represented by three major cities of Japan, Kyoto, Osaka and Kobe...
) as a consulting executive chef. In America he oversaw Le Marquis de Lafayette in Boston for its owners, Swissotel
Swissôtel
Swissôtel Hotels and Resorts is a group of hotels pitched at the higher end of the hotel market. The chain currently includes 28 properties in 15 countries....
, directing (along with chef de cuisine Vongerichten) the menu, staffing, and sourcing of ingredients. He is credited with introducing Asian spices into Nouvelle Cuisine
Nouvelle Cuisine
Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. By contrast with cuisine classique, an older form of French haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.-History:The term...
, and for bringing American regionalism
Regional cuisine
Regional cuisine can be defined as cuisine based upon global, national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences...
into American French restaurants through his use of local fresh ingredients.
After Outhier retired his restaurant was vacant for several years. Chef Stephane Raimbault, a former protege of Outhier, purchased it in 1999, after which it was awarded two Michelin stars.
Outhier was described, during his career, as thin, passionate, and "dapper". His cuisine attempts to recreate smells and tastes from his childhood, particularly the cooking of his grandmother, who along with his grandfather owned a mill in France.