Alain Chapel Research Paper

Alain Chapel(30 December 1937 – 10 July 1990) was a chef of French origin responsible for pioneering Nouvelle Cuisine alongside other chefs. Professional Life of Chef Alain Chapel Born in Lyon, Alain Chapel grew up with an early influence to cooking when his family moved and his father began a bistro known as La Mere Charles in a village called Mionnay, 12 miles beyond the city post World War II.
Alain began training within the kitchen of the bistro and in a typical chef-training manner of France used the time seconding to the nearby shops, getting a better hang of ingredients. Alain then went on to train under chef Fernand Point working in his restaurant "La Pyramide" located at Vienne, Isère. Thereafter in 1967 Chapel came back to his family bistro and secured the
The signature Alain Chapel recipes include Roasted rack of lamb with chopped pistachios, Œufs Poché (poached egg) on morels with asparagus, Filet de Rouget (Red mullet) with fennel seeds and Strawberries marinated with lemon vinegar.
• Mousse De Citron Vert is a typical one among Alain Chapel recipes into Nouvelle Cuisine to make a fine dessert.
• Alain Chapel recipes are deemed classical of Nouvelle cuisine and have been adopted by various chefs across the world with variations or otherwise.

Food critic Craig Claiborne writing for The New York Times in 1977 described Chapel's gateau de foies blonds as "his ultimate triumph" and "one of the absolute cooking glories of this generation". According to the Gault Millau Guide to France: "A meal at Chapel's restaurant was like a symphony."
Alain Chapel's Mousse De Citron Vert Ingredients
• 4 tablespoons sugar
• 0.25 cup water
• 1 cup lime juice
• 0.25 ounce unflavored