Jacques Maximin (right) speaks with Jean-Marc Delatour during the World Best Chefs competition in Thonon-Les-Bains, France in 2007. Photo: Getty Images Jacques Maximin (right) speaks with Jean-Marc Delatour during the World Best Chefs competition in Thonon-Les-Bains, France in 2007. Photo: Getty Images
Jacques Maximin (right) speaks with Jean-Marc Delatour during the World Best Chefs competition in Thonon-Les-Bains, France in 2007. Photo: Getty Images
Recipes

Hot chocolate soufflé, lamb roulade, pigeon ravioli: how chef Jacques Maximin breathed new life into French cuisine

  • Maximin, born in northern France, arrived in Nice in the south determined to change its reputation as a culinary backwater known for pizza and ratatouille
  • The chef looked to his artist friends to help him develop and, just as importantly, present his innovative cuisine

Topic |   Recipes
Jacques Maximin (right) speaks with Jean-Marc Delatour during the World Best Chefs competition in Thonon-Les-Bains, France in 2007. Photo: Getty Images Jacques Maximin (right) speaks with Jean-Marc Delatour during the World Best Chefs competition in Thonon-Les-Bains, France in 2007. Photo: Getty Images
Jacques Maximin (right) speaks with Jean-Marc Delatour during the World Best Chefs competition in Thonon-Les-Bains, France in 2007. Photo: Getty Images
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