a Vosges chef in the kitchens of the Lido

When he arrived in Paris in 1975, Philippe Lacroix, a graduate of the hotel school in Contrexéville in his pocket, joined the society of cooks. She places it at the Lido. Pampilles, feathers, BlueBell girls on stage and in the kitchen, a brigade of fifty professionals. The young apprentice discovers the splendours of the dinner-show at the time of the Clerico brothers. Les deux Italiens have created the dinner-show formula that will be successful worldwide. He is given a first mission, sausage maker: “I thought there would be a year at most,” explains the cook. He will eventually spend his entire career at the Lido.

In 1977, the cabaret moved to the …

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