During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Fr dy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first.
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