Alain Chapel facts for kids
| Born | 30 December 1937 Lyon, France |
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| Died | 10 July 1990 (aged 52) Avignon, France |
| Cooking style | Nouvelle Cuisine |
| Education | Fernand Point |
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Previous restaurant(s)
Hotel Alain Chapel, Mionnay
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| Official website | |
| http://www.alainchapel.fr (discontinued) | |
Alain Chapel (born December 30, 1937 – died July 10, 1990) was a famous French chef. He is known as one of the creators of a cooking style called Nouvelle Cuisine. This style focused on lighter, fresher dishes. Alain Chapel earned three Michelin stars, which are like top awards for restaurants.
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Early Life and Family Business
Alain Chapel was born in Lyon, France. His parents were Charles and Eva Chapel. His father, Charles, was a Maître d' (a head waiter who manages the dining room).
When World War II began, his family moved to Mionnay. This small village was about 12 miles from Lyon. There, his father opened a small restaurant called La Mere Charles. It was in an old building that used to be a coaching inn (a place where travelers could rest). This is where Alain Chapel first learned about cooking.
Becoming a Star Chef
In the 1960s, Alain Chapel joined a group of talented chefs. These chefs included Paul Bocuse and the Troisgros brothers. They wanted to change how French food was made.
They created a new style called Nouvelle Cuisine. This style made food look and taste more natural. It was also lighter and brighter than traditional French cooking.
Alain Chapel later returned to his family's restaurant. He helped make it even better. In 1967, the restaurant won its first Michelin star. After his father passed away in 1970, Alain took over. He turned the inn into a hotel and renamed it after himself in 1980.
In 1973, Chapel's restaurant earned its third Michelin star. This was a huge honor. At that time, only 19 restaurants in all of France had ever received three stars.
Alain Chapel's Famous Dishes
Chapel was known for his amazing and creative dishes. One famous dish was "stuffed calves' ears with fried parsley." Another was "truffle-stuffed chicken." This chicken was cooked inside a special pork bladder in a rich broth.
A famous food critic, Craig Claiborne, wrote about Chapel's "gateau de foies blonds." He called it "one of the absolute cooking glories of this generation." The Gault Millau Guide to France said that eating at Chapel's restaurant was "like a symphony."
His restaurant kept all three Michelin stars for the rest of his life. Mionnay became a very important place for food lovers. Many young chefs, like Michel Roux Jr, wanted to work with Chapel. They wanted to learn from his unique cooking style.
Later Life and Legacy
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Alain Chapel passed away in 1990. He left behind his wife, Suzanne, and two sons, David and Romain. The restaurant continued to operate. It kept two Michelin stars under chef Philippe Jousse and later under Chapel's son, Romain. The restaurant finally closed in 2012.
Alain Chapel is buried in the Croix-Rousse cemetery in Lyon.
See also
In Spanish: Alain Chapel para niños
