Jöerg Zipprick

2 Articles

One Part Genius To One Part Hype: Nouvelle Cuisine Française Clarified

The term “Nouvelle Cuisine” is not as new as one might think. Marin codified 18th-century French cuisine, while Menon (pseudonym)…

23 Min Read

Tributes to Bernard Pacaud, Part II: The Last of the Mohicans

Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary legend La Mère Brazier when he only 15…

11 Min Read