French chef considered by many to be the father of modern French cuisine.
He opened his Michelin three-star-rated restaurant, La Pyramide, during the post-World War I era.
His cookbook, Ma Gastronomie, was lauded by Chef Charlie Trotter as the most important cookbook in history.
His wife continued to run his restaurant after his death in 1955.
He helped train the acclaimed chef Alain Senderens.