Olympe at only 23, opens her first restaurant, "The Restaurant of Olympe".

"New Cooking" has become the mode. In a small place rue du Montparnasse in Paris, she creates dishes wich will become mythic: vegetable terrine, raviolis of lobster, homemade pasta with foie gras and truffles, crayfish salad with artichokes. Her favorite allies are herbs and spices.

The leading gastronomic critics of the day champion her efforts.

1978

She initiates her first - daily - radio show on France Inter with Eve Ruggieri.

She is the first woman to be invited to participate in a live television show "to replay these shows on the internet, tap Google: Olympe rice cake, etc.)

She publishes her first cook book.

1980

She relocates her restaurant to a larger space in the fifteenth arrondissement.

She is asked to write a weekly review in Figaro Magazine: also in Intimity, and other journals.

Promoted by Etoiles et Toques, Olympe travels around the world to acquaint others with her cooking and to learn about the cooking of other countries: Japan, the United States, Chine, the Antiles, Sweden, Finland. Her menu includes lighlty cooked Tamari tuna fish studded with bacon, raw, ginger spiced, ravioli of duck, strips of coriander flavored beef with wild girolle mushrooms.

She publishes her second cook book and - as always - participates in radio and television shows.

1983

She serves as advisor for the restaurant of the Bains.

She opens two restaurants at Saint Barth in the luxurious hotel Guanahani, whose gastronomic restaurant is considered the best restaurant of all the Antilles. Her menu also travels: banana tree chicken, coconut scallops.

1988

The first tapas World Cuisine bar is launched in the Paris Halles.

Olympe publishes her third cook book.

1990

The Virgin Café is opened in the Megastore of Paris, Marseille and Bordeaux: Olymlpe proves that a good cook can create good - on the spot - food for 600 people at a low price. Everyone raves about the smoked saalmon hamburger and the crusty blood sausage.

1993

After years of fully lived hyperactivity, Olympe changes direction: she opens CASA OLYMPE on the rue Saint Georges in the theatre district.

With Yves Camdeborde, she is among the first chefs to create the cocept "New Bistrot" with a menu of original, generously served, dishes based on goog products.

Olympe features her famous roast shoulder of lamb for two, her ravioli of langoustines (lobster-like small shellfish), her large pot of wild cèpe mushrooms, her scallops and many other sun-drenched dishes inspired by the cooking of the Mediterranean - including especially Corsica.

 

2003 Olympe publishes her fourth cook book.