Originally from Dijon, Jean-Paul Grappe has been a professor and kitchen chef at l'Institut de tourisme et d'h�tellerie du Qu�bec since 1956. His vast experience in the domains of cooking and teaching has made him a well-respected francophone chef. He's also the author of Gibier � poil et � plume and Poissons, mollusques et crustac�s, published at �ditions de l'Homme.