Matches in DBpedia 2016-04 for { ?s ?p "Lancelot de Casteau or de Chasteau or de Chestea, also known as Anseau de Chestea (16th century - 1613) was the master chef for three prince-bishops of Liège in the 16th century: Robert de Berghes, Gérard de Groesbeek, and Ernest of Bavaria and the author of a cookbook, the Ouverture de cuisine, often considered the first cookbook to go beyond medieval recipes and to codify haute cuisine."@en }
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- Lancelot_de_Casteau abstract "Lancelot de Casteau or de Chasteau or de Chestea, also known as Anseau de Chestea (16th century - 1613) was the master chef for three prince-bishops of Liège in the 16th century: Robert de Berghes, Gérard de Groesbeek, and Ernest of Bavaria and the author of a cookbook, the Ouverture de cuisine, often considered the first cookbook to go beyond medieval recipes and to codify haute cuisine.".
- Q1243316 abstract "Lancelot de Casteau or de Chasteau or de Chestea, also known as Anseau de Chestea (16th century - 1613) was the master chef for three prince-bishops of Liège in the 16th century: Robert de Berghes, Gérard de Groesbeek, and Ernest of Bavaria and the author of a cookbook, the Ouverture de cuisine, often considered the first cookbook to go beyond medieval recipes and to codify haute cuisine.".
- Lancelot_de_Casteau comment "Lancelot de Casteau or de Chasteau or de Chestea, also known as Anseau de Chestea (16th century - 1613) was the master chef for three prince-bishops of Liège in the 16th century: Robert de Berghes, Gérard de Groesbeek, and Ernest of Bavaria and the author of a cookbook, the Ouverture de cuisine, often considered the first cookbook to go beyond medieval recipes and to codify haute cuisine.".
- Q1243316 comment "Lancelot de Casteau or de Chasteau or de Chestea, also known as Anseau de Chestea (16th century - 1613) was the master chef for three prince-bishops of Liège in the 16th century: Robert de Berghes, Gérard de Groesbeek, and Ernest of Bavaria and the author of a cookbook, the Ouverture de cuisine, often considered the first cookbook to go beyond medieval recipes and to codify haute cuisine.".