Word: chefs
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Died. Jean-Baptiste Troisgros, 77, premier chef and bon vivant; of a heart attack while feasting; in Villefranchesur-Mer. Troisgros's Restaurant des Frères Troisgros in Roanne, 240 miles southeast of Paris, became a shrine for gourmets who came to sample his food and prejudices. "From 35 to 45, women are old," Troisgros once said. "Then the devil takes over and they're beautiful, splendid, maternal, proud ... When I see them my mouth waters...
...have.' He's trying to lose weight, but all I need is a little padding." Alice Roosevelt Longworth, 90, the daughter of Theodore Roosevelt, jokes about her two mastectomies and refers to herself as Washington's only "topless nonagenarian." Julia Child, television's "French Chef has a no-nonsense attitude about her operation, which she revealed publicly for the first time last week. Says she: "I would certainly not pussyfoot around about having a radical because it's not worth it." Both Shirley Temple Black and Marvella Bayh, wife of Indiana Senator Birch Bayh, have...
...This year the selection was a case of sweets to the Swedes. The 1974 winners: Swedish Poet Harry Martinson, 70, and Swedish Novelist Eyvind Johnson, 74. Martinson's best-known work, Aniara, published in English in 1956, is a narrative poem about a space voyage. Johnson's chef-d'oeuvre, a semi-autobiographical series called The Novel About Olaf, published in the mid-30s, was never completely translated into English. The two writers' fame is hardly international, and the choice promptly gave rise to complaints. One charge seemed at least plausible. Alexander Solzhenitsyn is expected...
...Chez Jean" was established 17 years ago by Chef Jean Lagouarde after bringing the first authentic French cuisine to Boston, Cambridge and the environs in 1950 at another Harvard Square French restaurant. Before arriving in the United States, he had worked in France at very reputable establishments such as "Le Martinez" in Cannes, and "La Poularde" in Nice. As our advertisements in the Harvard Crimson announce for many years now, we are a "Distinctive French Restaurant" with the "Finest Cuisine." As such, we are not, nor should we be confused or compared with the "Quick-Food" or non-specialty type...
...Grendel's offers much, much more than just delicious salads. In fact, their menu may boast more items than any similiar Square restaurant. In addition to such mainstays of the menu as delicious soups, cheese fondue and veal cordon bleu, the chef makes one's choice difficult by offering a dozen or so other Middle Eastern, European, and seafood daily specials. Most dinner dishes go for around $4, and they include rice and (unfortunately usually overcooked) vegetables...