Yves camdeborde

He loea Palani ʻo Yves Camdeborde i hānau ʻia ma Pau ma ka lā 7 o Kekemapa 1964.

Mōʻaukala

ʻO kahi makuakāne o Yves Camdeborde e mālama i kahi mahiʻai a ʻo kona makuahine he mea ʻimi kīʻaha; ʻo kona kaikuaʻana hoʻi, he kīʻaha kīʻaha. Ua haʻalele ʻo ia i ke koleke i kona makahiki 14. A laila iā ia ke koho i waena o ʻekolu mau hiki: hoʻomaʻamaʻa ma ke ʻano he mīkini, paipu a kuke paha. Hoʻoholo ʻo ia e hoʻolaʻa iā ia iho i ka kuke ʻana no ka mea ua holo kona ʻohana i kahi ʻie. Ua lilo ʻo ia i kuke haumana haumana (ma waena o 1977 a me 1979 ma Pau3) a loaʻa kahi CAP; ua hoʻomau ʻo ia i kāna haumāna ma nā lumi kuke o ka Ritz1 (1981-19853), ka hale ʻaina ʻo La Marée, a laila ʻo La Tour dʻArgent a me ka Hôtel de Crillon. Ua aʻo ʻia ʻo ia - i waena o nā poʻe ʻē aʻe - na Christian Constant, mai ka ʻāina like, ka South West.

I ka 1992, ua loaʻa iā ia la Régalade, kahi hale ʻaina ma ka arrondissement 14 o Palisa kahi i hana ai ʻo ia i kahi ʻano gastronomy hou a ka poʻe nūpepa i kapa ai bistronomy.

ʻO Yves Camdeborde, ma ke ʻano he kuke nui, he mea pā i nā temps de cuisson ,e like me kā mākou e ʻōlelo nei ma Palani, kona ʻāina hānau.

I ka makahiki 2005, kūleʻa nui a ʻiʻini hoʻi i nā pilikia hou, ua hāʻawi ʻo ia iā chef Bruno Doucet a kūʻai aku i hōkele ma ka moku ʻo Odéon kahi i wehe ai ʻo Comptoir du Relais Saint-Germain.

Wahi a Yves Camdeborde, he kime ka kuke ʻana: ʻaʻole ʻo ka pā wale ka hana i nā hana āpau, ʻo ka lewa a me ka ʻoluʻolu hoʻi: “ʻO ka lumi kuke 30% wale nō o ka kūleʻa. ʻAʻole pono wau e ʻōlelo i kēlā, he kuke wau. Akā like ia. ʻAʻole ka hale ʻaina wale nō ka pā: 50% ka lawelawe. Hana ka lewa i ke koena ”4.

I ka makahiki 2010, ua lilo ʻo Yves Camdeborde i kekahi o nā kiure o ka hōʻike MasterChef kahi āna i komo ai no ʻehā kau. Ma Nowemapa 30, 2013, ma ka microphone o Sud Radio, ʻike mākou ʻaʻole ʻo ia e komo i ka lima.

I ka puna 2016, ua koho ʻia ʻo ia e Air France e hana i nā menus no kāna Papa Pakihi no ʻeono mahina.