In the late 1960s, Yves Bridault, the chief editor of Le Nouveau GuideGault-Millau that we founded with my friends, used to visit his aging mother on Sundays. Prior to ringing her bell, he would stop nearby at a small pastry shop.
The young pastry chef had just arrived from his native Normandy and was trying to make his way in Paris. Yves liked the gâteaux this chef was creating and wrote about him in the magazine. Rapidly, the chef’s reputation rose beyond the limits of the 16th arrondissement. Soon, his pâtisserie was filled with gourmets rushing to taste his creations and Gaston Lenôtre acquired well deserved renown as one of the best pastry chefs in Paris. Forty years later, that talented young pâtissier was the head of a worldwide empire of pastry shops and restaurants (Le Café Lenôtre) which included the U.S.
Gaston Lenôtre, who was the arm of “Nouvelle Cuisine” for pastry (which he made lighter and tastier according to the nouvelle philosophy), passed away this Thursday. We mourn a great innovator and, even more, a friend.