A new start-to-finish concept in dining and entertaining introduced the combined culinary mastery of three of France’s most renowned chefs to household kitchens across America.
“The French Chefs” brand draws on the varied tastes and talents of a trio of chefs from France, a nation whose reputation for food is without peer anywhere on the globe.
Chefs Daniel Boulud, Dominique Crenn, and Michel Richard all contributed their own unique touch to each piece in “The French Chefs” line, designed with the mission of allowing more people to cook and entertain with the expertise and confidence of a European master.
“Until now, there has been nothing else available to family kitchens that can enhance the experience of preparing and serving great dishes like these pieces,” says Michel Richard, who was honored as Outstanding Chef by the James Beard Foundation. “More than the three of us merely attaching our names to this line, we have poured into it all we know and love about the culinary arts.”
These three culinary giants have left their imprint throughout all aspects of the development that went into the complete line of porcelain dinnerware, five-ply cookware, and bake and serve ware.
The cookware is five-ply stainless steel, the standard in the world’s best restaurants, ensuring ideal heat distribution for the best results. The chefs made sure that all details, down to the curve of the cookware handles, were designed for maximum comfort and performance.
The dinnerware and bake and serve ware pieces are made of the finest porcelain, which allows gentle and even heating up to 500 degrees, and the pieces clean up easily in the dishwasher. The high-quality functionality and the look of the porcelain pieces allows for a seamless transition from the oven to the dining room table.
“The French Chefs” line also includes tips and recipes from the three world-class culinary practitioners as well as detailed biographies of the trio.
“Each chef has his or her sense of individuality, and that made it thrilling for me to join with Dominique Crenn and Michel Richard,” says Daniel Boulud, a multiple James Beard Foundation Award winner. “What we have created here will bring the experience and expertise of a French kitchen and restaurant into homes all across America.”
Dominique Crenn, the first woman in the U.S. to have a two Michelin star restaurant and Esquire magazine’s Best Chef of the Year, says, “I wish I could be in every kitchen and see the influences Daniel Boulud, Michel Richard, and I will soon have in how the finest recipes are prepared, served, and savored. I feel such a sense of pride, while at the same time humbled, to have worked side by side with Daniel Boulud and Michel Richard.”
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