madeleine kamman’s career was informed by her passion for the cooking done by french women in the home, and the desire to see this authentic "cuisine de terroir," "cuisine des femmes," "cuisine du coeur", recognised within a culture and cooking establishment that privileged the artistry of professional, and mostly male, chefs. indeed she accused chefs like paul bocuse of appropriating the cooking of their mothers and grandmothers and presenting it as their own.