Lea Linster – The Only Lady Chef to Have Won a Bocuse d’Or Title
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Chef Lea Linster is one of the top female chefs who have carved a name for herself in the culinary world. She is the head chef of her restaurant, Restaurant Lea Linster, which is located in Luxemburg. Aside from being recognized as among the best chefs in the world, she is also recognized worldwide as the first lady chef who took home the huge prize of the 1989 Bocuse d’Or international competition. She has indeed proven to the male-dominated culinary world that female chefs also deserve the title of top chefs. Right now, she still holds the title as the only lady chef who ever won first prize at the much-coveted Bocuse d’Or international competition.
Chef Linster, born in Luxemburg on the 27th of April 1955, got her love and passion for cooking from her father, who was the head chef and pasty chef of their family-owned inn/restaurant. You could say that she grew up surrounded by the aroma of fresh ingredients and the tantalizing and mouth-watering aroma of food cooking.
Having had an interest and passion for cooking, she became an apprentice to some of the best culinary houses in the country to hone her culinary skills. She even trained under one of the best chefs in the world, Chef Fredy Girardet. However, she had to return home to her hometown in Luxemburg, Frisange, when her father got ill and subsequently passed away. In 1982, she finally decided to open her own restaurant in Frisange and called in Lea Linster. Half a decade later, in 1987, her restaurant earned its first Michelin star.
Another turning point in her career was when she decided to join the Bocuse d’Or competition in 1989. She demonstrated her technical skills during the competition, so it came not as a surprise that she took home the much-coveted prizewinner trophy of the 1989’s Bocuse d’Or. It was a male-dominated competition, and to be the first and only lady chef to ever win the title was a very big honor indeed.
In 1991, four years after earning her first Michelin star and two years after winning the Bocuse d’Or title, she decided to open another restaurant. She named it Lëtzebuerger Kaschthaus, and its primary goal was to showcase the Luxembourgian cuisine. Aside from owning and managing two restaurants, she also purchased a vineyard located in Remich and produced her very own wine, which she called Elbling.
Her restaurants and her vineyard are not the only things that keep her busy though. She has also contributed greatly to the culinary world when she wrote several cookbooks. Her cookbooks showcased recipes from her restaurants as well as special Luxembourgian dishes. Aside from this, she is also a writer for a gastronomical column.
Chef Linster’s cuisine is greatly influenced by the traditional and classical French cuisine. Her cuisine is best known for its lightness and freshness. She believes that fresh food products are what will make a good dish an excellent one, and that serving them fresh and unspoiled by heavy sauces and taste enhancers are the only way to serve them to her customers. Chef Linster also emphasizes the importance of local and seasonal ingredients, and you will definitely see her culinary philosophy through her dishes.
This year, Chef Linster has once again graced the Bocuse d’Or with her culinary talents as she, together with other celebrity lady chefs, headed the gala dinner preparations.
Chef Lea Linster’s Bouneschlupp
Ingredients:
Stew:
- 1 kg green beans, not too thin
- 200 g celery root (celeriac)
- 3 medium potatoes
- 2 medium onions
- 1 small leek
- Sea salt
- 50 g butter
- 2 tablespoons flour
- Freshly ground pepper
- 150 g crème fraîche or sour cream
Garnish:
- 400 g smoked bacon in one piece
- 4 pork sausages
Procedure:
Stew:
- String the beans and cut them into pieces 1-2 cm long. Peel and cube the celery root and the potatoes. Soak the potatoes in cold water. Peel and dice the onions. Slice the leek into 1-cm pieces.
- Put all of the vegetables except the potatoes in a pot, cover with 2 liters water, salt lightly and cook over medium heat 15 to 20 minutes. Drain the potatoes, add them to the stew. Continue cooking until the potatoes are tender.
- Melt the butter in a pan and add the flour. With a whisk, vigorously stir over high heat to obtain a white roux. Gradually add a little of the stew broth while whisking constantly. Add as much broth as necessary to make a creamy sauce. Let cook a few minutes over low heat. Pass the sauce through a sieve into the stew and combine well with the vegetables.
- Bring stew to a boil. Remove from heat. Season with salt and pepper. Garnish with a tablespoon of crème fraîche or sour cream. Garnish with cooked sausages and bacon.
Image Credit: hello.news352.lu
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
I love the females chefs, especially the hard core who battle the hot lines Bourdain described so well. Saw one scrub flesh off her face once to reduce the scarring from an boiling oil and ladel incident. Not many female names come to mind outside of the food network bunch, who is regarded as the top female chef? In California I think Alice Waters still has the biggest name and following
[Reply]
Chef Matthew J.G Reply:
February 27th, 2011 at 7:50 pm
The lady chefs of the world are a force not to be messed with.
Matthew
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