Raymond Thuilier, chef and painter, born Chambery, Savoie 11 January 1897; died Les Baux- de-Provence 20 June 1993. He was the last of the generation of great French chefs who remade French cuisine in this century. They included Edouard Nignon, Alexandre Dumaine, Andre Pic and, above all, Thuilier's friend Fernand Point, the father of the nouvelle cuisine. Thuilier and Point were born in the same year, 1897. Both chefs received the Legion d'Honneur in the early 1950s, when Point gave a dinner where, Thuilier told the American journalist Joseph Wechsberg, he 'served us a whole pheasant, with head and feathers, but the body was made of pate de faisan.'
At that time, said Wechsberg, Thuilier 'was a jovial, mustachioed Frenchm
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