Frédy Girardet

[2] His father cooked for years in Hôtel Central Bellevue in Lausanne,[1] before opening a bistro in Crissier, Switzerland, a small town nearby.

In 1984 followed The Cuisine of Fredy Girardet (edited by food writer Narcisse Chamberlain), in French with English translation.

Unlike many acclaimed chefs from the era, Girardet personally spent most of his time in the kitchen supervising the cuisine, rarely traveled,[2] and avoided consultancies and endorsements.

[1] Girardet grew bored after retiring, and had some friction with Rochat, who quickly regained the restaurant's three-star rating.

[1] Food writer Colman Andrews speculated that Girardet quit during the prime of his career after observing other chefs he knew, including his father, who were unable to sell when they wanted, and who eventually died early from the stress of running a restaurant.