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Pierre Franey (January 13, 1921 – October 15, 1996) was a French-born American chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in The New York Times. [ 1 ] [ 2 ] Early years
The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M. F. K. Fisher, and was overseen by food writer Michael Field who died before the series was complete.
When World War II began, Soulé and the Pavillon chef Pierre Franey stayed in the United States as war refugees. The restaurant formally opened on October 15, 1941, at 5 East 55th Street on Fifth Avenue, across the street from the St. Regis New York. In 1957, Le Pavillon moved to the Ritz Tower on Park Avenue and 57th Street. [3]
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special, before it was made famous through a 1977 article in The New York Times by Craig Claiborne and Pierre Franey, which included a recipe for the dish. [4] [5] [6]
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
A 1979 variation by Pierre Franey is called Salade Niçoise aux Poires d'Avocat. Franey wrote, "I am convinced that had avocados been native to Provence they would have been an inevitable ingredient in the celebrated salad of that region, the
Pierre Franey considered this theory apocryphal, but embraced the term Florentine in 1983. [5] Auguste Escoffier included a recipe for sole Florentine in his 1903 classic Le guide culinaire, translated into English as A Guide to Modern Cookery. It is recipe 831 in that translation.
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