Chef Biography
Born in 1958 in Vendée, Aux Essarts, Philippe Legendre began his career in 1972 at the age of 14, apprenticing at the Embruns and working his way up to commis de cuisine, in Vendée. Self-taught, he then went to Paris for the next sixteen years, working the kitchen ladders at the Sheraton, the Ritz and finally in 1984, the Taillevent. He worked his way up to head chef and obtained three Michelin stars by 1990, becoming the youngest three-star chef. In 1996, he won the coveted Meilleur Ouvrier de France award
In 1999, he was asked by the Four Seasons Group to take over the kitchens of the Georges V Hotel. In May 2000, the Great Chefs crew showed up to tape Chef Philippe Legendre at Georges V for Discovery Channel’s Great Chefs of the World television series (episodes 239 and 250).
He and his brigade of 70 cooks won three Michelin stars for the Restaurant Le Cinq in the Georges V Hotel between the years 2003-2007, before dropping back to two stars in 2008.
Today in 2016, he consults with PHILIPPE Legendre COUNCIL www.philippelegendre.com
Recipes
Breton Langoustines and Pasta
Serving: 4 Print Breton Langoustines and Pasta By Great Chefs October 11, 2015 Julienned vegetables and langoustine tails are served in deep soup bowls, covered with pasta circles and set swimming with langoustine nage. Langoustines are crustaceans which fall between shrimp and lobster in size. They have thin, long claws and bodies. If necessary, you […]
Watercress Soup with Caviar
Serving: 8 Print Watercress Soup with Caviar By Great Chefs October 10, 2015 The peppery taste of watercress is distilled in a soup made from a few simple ingredients — butter, onion, leek, chicken stock, and cream. And that fresh watercress! Chef Legendre rinses the watercress bunches intact, holding them like bouquets. He removes the […]