|Was||Chef Writer Non-fiction writer|
|Type||Food and Drinks Literature|
|Birth||1869, Saint-Maur-des-Fossés, France|
|Death||1954, Paris, France (aged 85 years)|
Marthe Distel and Henri-Paul Pellaprat with their students in front of l'École du Cordon Bleu in 1896 Henri-Paul Pellaprat ([ɑ̃ʁi pɔl pɛlapʁa]; Saint-Maur-des-Fossés, 1869-1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris. He was the author of La cuisine familiale et pratique and other classic French cookery texts. He worked from the age of twelve as a pastry boy and then cooked at many of the most famous restaurants of the La Belle Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver.