Paul Bocuse (born on February 11, 1926 in Collonges-au-Mont-d'Or, Rhône) is a French chef, considered one of the finest chefs of the 20th century. He is widely credited with being one of the first chefs to emerge from the kitchen and to enter public life. In this role, he has extensively traveled for several decades, promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.
Bocuse is one of the most prominent chefs associated with the nouvelle cuisine , which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.[1] In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E. being the initials of former president of France Valéry Giscard d'Estaing.
site oficial : http://www.bocuse.fr/accueil.aspx
Sugestões:
1. voo para Lyon na easy Jet cerca de Euros 50 (talvez agora mais barato ainda)
2. reservar para almoçar ou jantar com antecedência por telefone ou e-mail
3. excelentes vinhos, superior qualidade de comida e um serviço inexcedível
Tive a oportunidade de tomar um excelente cognac no fim do jantar com Paul Bocuse que estava no restaurante nessa noite e foi um deleite de conversa, de civilização e de experiências que amávelmente me transmitiu. Inolvidável!
Foi em 15 de Agosto de 2009!
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