recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

My Gourmet Career

recette gastronomique - recette de cuisine française  My Roots
EGUISHEIM, my hometown and birthplace of the Alsace winegrowing industry, is a tourist high spot situated in the foothills of the Vosges Mountains. I was born into a family of winegrowers, spending my childhood in the vineyards and the fields, and was appointed to the highly coveted position of ALSACE WINE QUEEN at 21 years of age – a title that bestowed on me the honor of representing the local wines of my native territory throughout Europe.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  My Cookery Career
I began in 1983 with the opening of the "L’ARBALETRIER" restaurant in Riquewihr, where I headed up operations in the kitchen for 9 years. After this debut marked by a "winstub" menu and numerous work experience periods throughout the years in the Paris-based LeNôtre School or with colleagues who had already been awarded "stars" I progressed to more gourmet dishes. I had already created my first specialty dishes, such as my "Stuffed Trout and Stir-fried Small Vegetables with Alsace Cremant" or "Mousse of Carp and Salmon Rillettes".

From 1992 onwards the next steps in this adventure took place in EGUISHEIM, where the HOSTELLERIE DU PAPE was opened on the renovated site of the family home. Here I was able to begin diversifying my activity with the support of an army of professional chefs and a more solid infrastructure. Whether it be through cookery demonstrations at Shows or in the New York-based French Culinary Institute, presentations in Germany or cookery lessons for hotel clients, I have always had the desire to pass on to others what I have learned during the many years I have spent in catering, in a practical, enjoyable way.


recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  La cuisine du 15
This desire led to the opening of my own gourmet cookery workshop for individual local or international clients in 2004. Here hundreds of cookery fans have learned how to create refined dishes for their guests without stress.

Over a period of 4 years I offered around one hundred different menus. Since the quality and freshness of the ingredients used are a high priority for me, my menus are always perfectly coordinated with the seasons and with the festivals that occur throughout the year. Guidelines are given to enable pupils to organize their work in the stages required to produce a meal that would grace any gourmet restaurant.

  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011