Skip to main content
Digital Archive Ontario Homepage
Jean-Luc Moles
Jean-Luc Moles

Jean-Luc Moles

Date7/13/1990
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: Jean-Luc Moles
Medium
Photographs
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Object NumberTSPA_0021280F
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
Slaughter, Mike
8/4/1976
Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine
Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine
Toronto Star (Firm)
3/2/1983
Cooking is a family affair with Pierre Troisgros and his brother, Jean, who operate what has been called the perfect restaurant in Roanne, France. Vis(...)
Cooking is a family affair with Pierre Troisgros and his brother, Jean, who operate what has been called the perfect restaurant in Roanne, France. Vis(...)
Slaughter, Mike
8/4/1976
Sinfully sweet: Because they're produced in the Metro area, chocolatier Jean Yves Vendeville's Easter novelties need no preservatives to extend their shelf life
Sinfully sweet: Because they're produced in the Metro area, chocolatier Jean Yves Vendeville's Easter novelties need no preservatives to extend their shelf life
Stawicki, Andrew
3/9/1989
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
Combs, Erin
8/27/1984
A taste tells Susan Brown, a student at George Brown College, that chef Jean Delaunay has prepared another omelet that's masterpiece. The French chef,(...)
A taste tells Susan Brown, a student at George Brown College, that chef Jean Delaunay has prepared another omelet that's masterpiece. The French chef,(...)
Barkley, Harold
4/22/1976
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
McConnell, Colin
4/7/1986
Gary Hoyer at Tutto Bene
Gary Hoyer at Tutto Bene
Goode, Jeff
4/7/1994
Chef-in-training
Chef-in-training
McConnell, Colin
5/28/1985
Eric Navs Sr & Jr Jockey yart
Eric Navs Sr & Jr Jockey yart
Beaty, Keith
6/5/1995
Birthday bash: George Brown School of Hospitality staff and students, clockwise from back left, Roger Maurer, Stephen Langley, Alan Caldwell and Avalon King with venison entree for Escoffier dinner
Birthday bash: George Brown School of Hospitality staff and students, clockwise from back left, Roger Maurer, Stephen Langley, Alan Caldwell and Avalon King with venison entree for Escoffier dinner
Mahler, John
10/31/1996
Simone Beck, (right), the authority on French cooking who is in Toronto this week
Simone Beck, (right), the authority on French cooking who is in Toronto this week
McConnell, Colin
9/20/1976