Palladin bread
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August 8, 2019, marked the 40th anniversary of Jean-Louis Palladin's arrival to Washington, D.C., where he opened his eponymous restaurant at The Watergate Hotel—yes, that hotel—in December 1979. In honor of the occasion, chefs Jacques Pépin, Jimmy Sneed, Larbi Dahrouch (the latter two being Palladin's former sous chefs) and Sébastien Giannini (executive chef of Kingbird, the hotel's current restaurant) gathered to put on a dinner to celebrate the influential Palladin.
Palladin is revered by many within the culinary community, including the likes of Daniel Boulud and Eric Ripert, but is relatively unknown by the general public, even as chef-obsessed as our culture currently is.
Palladin was born in southwestern France in the small town of Condom in 1946. After culinary school and working in restaurant kitchens elsewhere, Palladin's first claim to fame was earning two MICHELIN stars for La Table des Cordeliers in his hometown in 1974. Yes, two MICHELIN stars is a feat within itself, but to achieve such a feat at just 28 years old made Palladin the youngest chef
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Hailed as the Chef of the Twentieth Century, Jean-Louis Palladin was born in the Gascony area of France, known as a French food paradise, in the town of Condom, France, and yes, they have the world’s largest condom museum there. His mother was Spanish and his father was Italian, and that combination of cooking styles was a great inspiration for young Palladin.
At age 12, he began working at the Le Regent in Condom, and at 14, moved over to work at the Ecole Hoteliere de Toulouse. At age 17 he worked for a year at the Plaza Athenee in Paris. A year later in 1968, he moved to Monte Carlo to open La Table des Cordeliers and received his first star in 1971. In 1974 at age 28, he became the youngest chef ever to win a second Michelin Star and in 1978, Christian Millau and his Gault Millau guide gave him an 18/20 rating.
In 1979, he left Monaco to go to the US and open Jean-Louis at the Watergate in Washington DC. In May of 1993, after all the Nixon Watergate issues were over, Great Chefs traveled to DC to tape Chef Jean-Louis @ The Watergate, for their Great Chefs of the Eas French chef Jean-Louis Palladin (May 7, 1946 – November 25, 2001)[1] was a French-born chef who introduced French Nouvelle cuisine to the Washington elite at his restaurant, Jean-Louis at the Watergate, and influenced a generation of French and American chefs.[2] Jean-Louis Palladin was born on May 7, 1946,[3] in the small town of Condom, Gers in southwestern France.[4] Palladin attended culinary school in Toulouse and then worked in the kitchen of an Italian restaurant in Condom.[5] The owner of the restaurant recognized Palladin's talent, and together they created a new restaurant, La Table des Cordeliers, where Palladin, at 28 years of age, would become the youngest chef in France to earn two Michelin stars.[4] In 1979, Palladin was recruited to the United States to open a restaurant at the Watergate hotel.[2]Jean-Louis at the Watergate soon became the "in" place for Washington's politicians and socialites.[5]
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Jean-Louis Palladin
Early life
Jean-Louis at the Watergate
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