Skip to main content
Digital Archive Ontario Homepage
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(...)

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(...)

Date8/4/1976
Names
(photographer)
Format
Notes
Original Toronto Star caption: 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 their own restaurant allows them a chance for excellence.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021332F
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(...)
8/4/1976
Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks
Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks
2/28/1984
Chef Catherine Wise, left, says her favorite butter tarts come from mom Verna's recipe, Verna enjoys Catherine's roasted lamb
Chef Catherine Wise, left, says her favorite butter tarts come from mom Verna's recipe, Verna enjoys Catherine's roasted lamb
4/29/1992
Expecting 1,500 guests for dinner at the Royal York Hotel tomorrow, executive chef Marcel Didier puts finishing touches on a whole, poached salmon for(...)
Expecting 1,500 guests for dinner at the Royal York Hotel tomorrow, executive chef Marcel Didier puts finishing touches on a whole, poached salmon for(...)
12/23/1974
Chef Kam Ing prepares barbecued duck, Chinese say new laws spoil taste of food
Chef Kam Ing prepares barbecued duck, Chinese say new laws spoil taste of food
3/31/1975
Head Cook: Peter Autzen prepares dinner for 850 at Salvation Army's Harbor Light centre
Head Cook: Peter Autzen prepares dinner for 850 at Salvation Army's Harbor Light centre
12/25/1979
Hauer: Shares his recipe, Here's a recipe from Chef Werner Hauer of Glossops Restaurant for putting a chicken special to its most tasty advantage
Hauer: Shares his recipe, Here's a recipe from Chef Werner Hauer of Glossops Restaurant for putting a chicken special to its most tasty advantage
4/27/1979
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
2/26/1980
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
7/29/1988
Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
2/17/1987
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
10/7/1983
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
1/23/1989