Daniel Galmiche (born 18 June 1958 in LureHaute-Saône, France) is a French chef. He has been a Michelin Starred chef since 1990. His light and colorful cooking[1] is permeated with north–south mixtures thanks to his European and Asiatic career.[2] According to him, cooking is done with eco-friendly and healthy products, it needs to be shared. He has written in magazines and English newspapers, published books and hosted cooking shows on the BBC.[3]
Biography
Daniel Galmiche loves cooking since its earliest years. This love appeared through healthy and natural products from his grandparents’ farm, from hunting with his father as well as fragrances from his mother cooking.[4]
He apprenticed at the gourmet restaurant of Chef Yves Lalloz, Luxeuil-les-Bains.[3][5]
He improved his work in La Napoule, in the south of France then abroad in Sweden, Singapore and Portugal.[4]
Career
In 1977, Daniel
Galmiche practised in London with the help of the
great French chef Michel Roux.[6] He was elected Chef of the 1987–1988 season in Scotland.[7]
During the 1989–1990 season, he got the Michelin Star at Knockingam Lodge Hotel.[2][8]
He joined the Harveys Bristol Restaurant in 1996 and the Ortolan in 2002, where
he both maintains the Michelin Starred title.[9]
Two years later, he
was the Great Chef at Cliveden House,[10] and won again the Michelin Star in 2006.[11][12]
Then it's the Eden and Le Cerise Forbury in 2008 followed the next year by the Vineyard stockcross always as Grand Chef.
He is a member and judge Bailiwick of Great Britain in 2010 of Confrérie de la chaîne des rôtisseurs.[13]
He won the Rising Chef Trophy in 2010-2011[14][15] and travels the world : Mauritius, Abu Dhabi, Malta, Dubai, where he prepares gourmet dinners prestige.[16][17]
Parallel to these activities and true to his roots, he is involved in the defense of ecology and healthy products as a regular juror of The Soil Association Organic Awards, advocacy group for environmentally friendly products and respect for animals[18][19][20]
Chicken liver pâté, strawberries, sesame nougatine and hazelnut.
Pan roasted wild Norwegian halibut, tomato confit, feta, rosemary bread crisp, and aioli.
Poach peach with nectarine, doughnut and peach cassis sorbet.
Works
Bibliography
French Brasserie Cookbook : The Heart of French Home Cooking. Duncan Baird Publishers. 2012. ASINB00CF6FMXM.
Het Franse brasserie kookboek (in Dutch). Kosmos. 2012. ISBN978-9021550879.
A Autêntica Culinária Francesa (in Portuguese). Translated by A Autêntica Culinária Francesa. Brasil: Publifolha Editora. 2012. ISBN978-8579143380.
Recettes de brasserie : Un savoir-faire à la française (in French). Translated by A Autêntica Culinária Francesa. France Gennevilliers: Prisma. 2013. ISBN978-2810404148.
^"This Week – Daniel Galmiche & Jason Atherton | Saturday Kitchen Recipe Search". www.saturdaykitchenrecipesearch.co.uk. Archived from the original on 2015-04-27. Retrieved 2015-10-28. Daniel's cooking style is modern, classic French cuisine with both Mediterranean and far eastern influences but he describes it as ""Happy Food … fresh, light, simple, colourful and full of flavours".
^France, Daniel Galmiche Daniel was born in Lure in the Franche-Comté region of; Food, Became Interested in; gr, cooking at an early age His; Farm, Parents Ran an Organic; world, family meals consisted of their own home-grown produce Daniel's career has taken him all over the; Sweden, including; Britain, France He has also worked at restaurants all over; Bristol, from. "BBC - Food - Chefs : Daniel Galmiche recipes". Retrieved 2015-10-28.
^L'Association Soil a été fondée en 1946 par un groupe de fermiers, de scientifiques et de nutritionnistes qui ont observé un rapport direct entre la pratique agricole et la plante, l'animal, la santé humaine et environnementale.
^...others including Michelin-starred Daniel Galmiche and Jane Baxter of Riverford Organic Field Kitchen. Hugh Fearnley-Whittingstall will also be in attendance, but dishing out the
Soil Association Organic Food Awards rather than meals
