Éric Briffard (French pronunciation: [eʁik bʁifaʁ]; born 30 November 1961) is a French chef. He is the executive chef and director of the Culinary Arts at the school Le Cordon Bleu since January 2016.[1]
Éric Briffard | |
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| Born | 30 November 1961 (age 62) |
| Culinary career | |
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Previous restaurant(s)
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Career
editÉric Briffard began his career at 19 as a cooking assistant at the Concorde Lafayette,[2] and then at the restaurant Relais Saint Fiacre in Appoigny in 1976.[3]
In 1988, he went to Japan for about a year and joined the restaurant Palazzo Royal Park Hotel.[4]
In 1990, he was hired as a sous-chef of Joël Robuchon at the restaurant Jamin in Paris.[3][4]
In 1994, he obtained the title of Meilleur Ouvrier de France,[3] delivered by François Mitterrand at the Palais de l'Élysée.
In 2004, he obtained a second Michelin star at the Plaza Athénée in Paris, and then joined the restaurant Les Élysées du Vernet.
A discreet chef, he joined in 2008 the restaurant Le Cinq (2 stars at the Guide Michelin) at the Hotel George V in Paris. In October 2014, he left the restaurant and was replaced by chef Christian Le Squer.
In January 2016, he joined the cooking school Le Cordon Bleu as the executive chef and director of the Culinary Arts.[3]
References
edit- ^ à 08h59, Par Valentine Rousseau Le 10 octobre 2022 (2022-10-10). "«Je ne trouvais plus de sens à mon travail» : ils quittent leur boulot pour se reconvertir dans la cuisine". leparisien.fr (in French). Retrieved 2023-06-30.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ "Éric Briffard, le chef transmetteur". cuisine.journaldesfemmes.fr (in French). 2020-11-20. Retrieved 2023-06-30.
- ^ a b c d "À la rencontre du Chef Exécutif Éric Briffard" (in French). Official website of Le Cordon Bleu. Retrieved 16 July 2021.
- ^ a b "Éric Briffard – Artisan du goût avec talent et modestie". Terroir des Chefs (in French). Retrieved 16 July 2021.