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Basil Moreau, C.S.C. (February 11, 1799 – January 20, 1873) was the French priest who founded the Congregation of Holy Cross from which two additional congregations were founded, namely the Marianites of Holy Cross and the Sisters of the Holy Cross. Moreau was beatified on September 15, 2007 in Le Mans, France.
Paul François Pierre Bocuse (French pronunciation: [pɔl bɔkyz]; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", [1] he was affectionately nicknamed Monsieur Paul (Mister Paul).
Basile Antoine-Marie Moreau was born at Laigné-en-Belin, near Le Mans, France, on February 11, 1799, in the final months of the French Revolution.When Moreau decided to enter the priesthood, he was forced to undergo his seminary training in secret for fear that the French government would arrest him.
Holy Cross priests and brothers ran the Collège Saint-Laurent, the sisters taught girls at the nearby Collège Basile-Moreau. In 1970, the Collège Basile-Moreau was purchased by the government of Quebec and became Vanier College. [2] In 1849 four sisters took charge of the boys' orphan asylum in New Orleans, and from there a house was opened ...
Marie Joseph Paul Roch Gilbert Motier, marquis de La Fayette (général en chef) Louis Marie Levesque de Laferrière (général de division) Justin Laffite (général de brigade) Michel Pascal Lafitte (général de brigade) André-Joseph Lafitte-Clavé (général de brigade) Guillaume Joseph Nicolas de Lafon-Blaniac (général de division)
Jeanne Moreau was born in Paris, Jan. 23 1926, the daughter of an English chorus girl and a French bartender. She studied at the Conservatoire National d'Art Dramatique. In 1947, the began in "La ...
Louis Outhier (French pronunciation: [lwi utje]) is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988. Career
Former restaurant of Alain Chapel in Mionnay. In the 1960s, Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, and Michel Guérard "disrupted restaurant culture... Breaking away from the long-established rules of French haute cuisine, the group pushed for food to look and taste more like the stuff it’s actually made from, to be leaner and lighter and brighter."