Christian Parra, un des grands cuisiniers du Sud-Ouest, c\u00e9l\u00e8bre pour ses recettes du boudin noir, du saumon de l\u2019Adour et de la ventr\u00e8che de thon, est d\u00e9c\u00e9d\u00e9 samedi \u00e0 l\u2019\u00e2ge de 75 ans \u00e0 Bayonne, a indiqu\u00e9 dimanche sa famille \u00e0 l\u2019AFP.
A la retraite depuis 2002, il avait tenu pendant pr\u00e8s de 30 ans une ancienne auberge de mariniers au bord de l\u2019Adour, sur le chemin de halage \u00e0 Urt, pr\u00e8s de Bayonne (Pyr\u00e9n\u00e9es-Atlantiques), l\u2019Auberge de la Galupe, du nom de la barque \u00e0 fond plat servant autrefois au transport des marchandises sur le fleuve. En 1989, il avait obtenu sa premi\u00e8re \u00e9toile au prestigieux guide gastronomique Michelin, puis sa seconde en 1996.
Tr\u00e8s soucieux de la transmission du savoir-faire culinaire fran\u00e7ais, il avait form\u00e9 au Lyc\u00e9e h\u00f4telier de Biarritz des dizaines de futurs jeunes chefs, comme S\u00e9bastien Grav\u00e9 (restaurant Pottoka \u00e0 Paris).<\/p>\n","protected":false},"excerpt":{"rendered":"
Christian Parra, un des grands cuisiniers du Sud-Ouest, c\u00e9l\u00e8bre pour ses recettes du boudin noir, du saumon de l\u2019Adour et […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-5745","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1uF","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5745"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5745\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}