This article is from the source 'nytimes' and was first published or seen on . It last changed over 40 days ago and won't be checked again for changes.

You can find the current article at its original source at http://www.nytimes.com/2016/02/02/world/europe/benoit-violier-chef-dies.html

The article has changed 17 times. There is an RSS feed of changes available.

Version 0 Version 1
Benoît Violier, Top French-Swiss Chef, Dies at 44 Benoît Violier, Top French-Swiss Chef, Dies at 44
(35 minutes later)
LONDON — The French-Swiss chef Benoît Violier, who scaled the heights of gastronomy to preside over a small Swiss restaurant that was named the best in the world in December, has died in what seems to have been suicide, according to the police. He was 44. LONDON — The French-Swiss chef Benoît Violier, who scaled the heights of gastronomy to preside over a small Swiss restaurant that was named the best in the world in December, has died in what appears to have been a suicide, according to the police. He was 44.
The Swiss police said in a statement that Mr. Violier had been found dead late Sunday at his home in Crissier, near Lausanne, Switzerland. The Swiss police said in a statement that Mr. Violier’s body was found late Sunday at his home in Crissier, Switzerland, near Lausanne.
“It would seem that he has ended his life with a firearm,” the statement said, adding that an investigation had been opened into the circumstances of his death. “It would seem that he has ended his life with a firearm,” the statement said, adding that an investigation into the circumstances of his death had been opened.
Out of respect for the family, the authorities said, they would be making no further statement. Out of respect for the family, the authorities said, no further statements would be made.
Mr. Violier, a perfectionist known for his acumen in cooking game, ran Restaurant de l’Hotel de Ville, which has been awarded three Michelin stars and in December took the number one spot in France’s La Liste, a ranking of 1,000 restaurants in 48 countries. Mr. Violier, a perfectionist known for his acumen in cooking game, ran the Restaurant de l’Hôtel de Ville, which has been awarded three Michelin stars and in December took the number one spot in La Liste, France’s ranking of 1,000 restaurants in 48 countries.
Mr. Violier was born in La Rochelle, a coastal city in western France, to a family of winemakers. In 2013, he was named chef of the year by the Gault and Millau guide, one of the world’s most influential arbiters of culinary excellence.Mr. Violier was born in La Rochelle, a coastal city in western France, to a family of winemakers. In 2013, he was named chef of the year by the Gault and Millau guide, one of the world’s most influential arbiters of culinary excellence.
Towering figures of the French kitchen paid homage to Mr. Violier, remarking upon his self-effacing character, his kindness, and a rare artistry that garnered him a legion of followers. Towering figures of French cuisine paid homage to Mr. Violier, remarking on his self-effacing character, his kindness and a rare artistry that garnered him a legion of followers.
One of France’s most celebrated chefs, the octogenarian Paul Bocuse, wrote on Twitter that Mr. Violier had been a “great chef, great man, a gigantic talent.”One of France’s most celebrated chefs, the octogenarian Paul Bocuse, wrote on Twitter that Mr. Violier had been a “great chef, great man, a gigantic talent.”
When Mr. Violier was awarded the top place in La Liste’s ranking in December, he responded with characteristic modesty.When Mr. Violier was awarded the top place in La Liste’s ranking in December, he responded with characteristic modesty.
“I feel a heavy responsibility to be named number one,” he said in an interview with The New York Times, published in December. He added that the key to his success was consistency, not flashiness, and singled out his loyal team, including Louis Villeneuve, his maître d’hôtel, who has been in his post for four decades. “I feel a heavy responsibility to be named number one,” he said in an interview with The New York Times published in December. He added that the key to his success was consistency, not flashiness, and he singled out his loyal team, including Louis Villeneuve, his maître d’hôtel who has been in his post for four decades.
“This ranking is a recognition of seriousness, of delivering the same fidelity and level of excellence from the beginning of January to the end of December,” Mr. Violier said. “It’s a great tribute to the team.”“This ranking is a recognition of seriousness, of delivering the same fidelity and level of excellence from the beginning of January to the end of December,” Mr. Violier said. “It’s a great tribute to the team.”
La Liste was commissioned by the French Foreign Ministry in an apparent response to the London-based World’s 50 Best Restaurants. Those rankings were criticized by some in France for failing to give French restaurants their rightful due, although other members of the culinary establishment there regarded the effort as misguided. The French Foreign Ministry commissioned La Liste, apparently as a response to the London-based World’s 50 Best Restaurants. The British rankings were criticized by some in France for failing to give French restaurants their rightful due, but other members of the culinary establishment regarded the alternative effort as misguided, too.
Although the precise circumstances of Mr. Violier’s death remained unclear, other top chefs have been pushed to suicide, buffeted by a high-pressure world that demands perfection and where culinary demigods can be demoted with the stroke of a pen.Although the precise circumstances of Mr. Violier’s death remained unclear, other top chefs have been pushed to suicide, buffeted by a high-pressure world that demands perfection and where culinary demigods can be demoted with the stroke of a pen.
In 2003, Bernard Loiseau, the chef and owner of the Côte d’Or, a Michelin three-star restaurant in Burgundy, was found dead in his home at the age of 52.In 2003, Bernard Loiseau, the chef and owner of the Côte d’Or, a Michelin three-star restaurant in Burgundy, was found dead in his home at the age of 52.
According to the French news media, his suicide was brought about by a slight demotion in the Gault and Millau guide and his anxiety that he could lose a star when the next edition of the Michelin guide was published. According to the French news media, the chef had been distraught over a slight demotion in the Gault and Millau guide and anxiety that he could lose a star in the next edition of the Michelin guide.