Presentation - Charter - History - Organisational chart
1951
1960
The Association has 115 members, under the presidency of Armand FROISSAND
“The Maîtres-Queux are, first and foremost, established commercial cooks, with the following aims:
- to preserve and spread the culinary art of our country, universally recognised as a leader.
- to encourage young people to train as cooks so that they will one day ensure the continuity of the profession.
- to each achieve perfection in an activity that is so vital to life.
The members are therefore professionals who try every day to do better than the day before, and whose ambitions are satisfied when a customer with a discerning judgement, appreciates the results of their skills and practice.”
M. Armand FROISSAND President and Founder
1962 - 1972
President Lucien OGIER concentrates on developing the Association.
1967
The “Maîtres-Queux” Association becomes the Association of the Master Chefs of France.
What is a “Maître-Queux” (the name of the Master Chefs of France before 1967). This old noun means a cook, particularly one accepted as an authority in his art.
1974 - 1982
President Alexis TINGAUD continues the elitist policy of his predecessor, and organizes trips and meetings with the backing of leading brands of wines and spirits and firms, such as Grand Marnier, Mumm, Moët et Chandon, Ruinart, Taittinger, Charles Heidsieck, Perrier Jouët, Lanson, Duboeuf, Evian, Peureux, Chomette Favor, Laurent Perrier, and Vittel.
1982 - 1988
President Paul-Louis MEISSONNIER reinforces the selection criteria for future members, supervised by the membership and control committees, and sets himself the goal of opening the doors of cuisine to a wider public through the new guide of the Master Chefs of France, with 180,000 copies circulated in France and abroad.
1988 - 1990
President Roger ROUCOU continues the policy of development and rigour with a view to placing the Association at the highest level of the international restaurant business.
“The Master Chefs of France are the most important group of top French chefs, with a widely acknowledge expertise that makes them an authority in the art of gastronomy. They carefully select the products needed for their recipes from the best suppliers. They affirm the taste of food and top quality wines to their customers, thus adding a real value to our cuisine.”
M. Roger ROUCOU President from 1988 to 1991
1991 - 1995
President Jean SCHILLINGER launches a “professional itinerary” in Alsace, and spreads the reputation of the Association overseas by developing the Competition for the Best Chef in Japan and two gastronomic cruises on board the luxury Queen Elizabeth II between Cherbourg and New York.
1996 - 1997
Jean BORDIER (“L’Aubergade”, Pontchartrain near Paris) is President of the Association for one year.
1997 - 1999
President Fernand MISCHLER (“L’Auberge du Cheval Blanc”, Lembach in Alsace) continues to promote the “professional itinerary” launched in 1991.
2000 - 2007
Michel BLANCHET (“Le Tastevin”, Maisons-Laffitte near Paris) is the current President of the Association of the Master Chefs of France.
IN MEMORIAM
Founders:
Claudius RICHARD, Jean NOUGARÈDE, Armand FROISSAND, Lucien OGIER
Honorary Presidents:
Léon LOUGE, Alexis TINGAUD, Jean BORDIER, Bernard COUSSAU
Honorary Vice-Presidents:
Paul BLANC, Gaston BOYER, René FLORANC, Jean LAMELOISE
