In Paris, Senderens worked at well-known restaurants La Tour d'Argent and Lucas Carton, which he would later own.
[4] At the time he said he could not charge an affordable price for meals while keeping up the standards Michelin required.
As a result, Senderens stated that the customers pay a third of the former prices, return more often, generating profits that were nearly four times of what they were.
[1] The New York Times called him a founding father of Nouvelle Cuisine and he is recognized as a pioneer of food and wine pairings.
[6] Senderens trained a number of notable chefs, including: Alain Passard, who took over L'Archestrate and renamed it Arpège, Alain Solivérès of Taillevent, Christian Le Squer of Le Cinq, and Christopher Hache of Hôtel de Crillon.