French chef and author of several cookbooks, including the famous Larousse Gastronomique. He also served as editor-in-chief of Revue Culinaire.
He grew up in France and initially wanted to become an architect.
He became a knight of the Légion d'Honneur.
His father obtained the I'Hotel des Quatre-Saisons in Toulouse and brought him on as a chef.
He influenced the culinary technique of Gaston Lenotre.
