a chef from the Vosges in the kitchens of the Lido

When he arrived in Paris in 1975, graduating from the Contrexéville hotel school in his pocket, Philippe Lacroix joined the society of cooks. She places him at the Lido. Tassels, feathers, BlueBell girls on stage and in the kitchen a brigade of around fifty professionals. The young apprentice discovers the splendor of the dinner-show at the time of the Clerico brothers. The two Italians have created the dinner-show formula that will make them successful all over the world. We give him a first mission, saucier: “I thought I would stay a year at most” explains the cook. He will finally make his entire career at the Lido.

In 1977, the cabaret moved to the…

Leave a Comment