excerpt from the NYTimes:
Paul Bocuse, Celebrated French Chef, Dies at 91
By WILLIAM GRIMES JAN. 20, 2018
Paul Bocuse in the kitchen at L’Auberge du Pont de Collonges, his three-star restaurant near Lyon, France, in 2012. His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. Credit Jeff Pachoud/Agence France-Presse — Getty Images
Paul Bocuse, the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, has died, the French interior minister said on Saturday. Mr. Bocuse was 91.
He emerged as the first among a brilliant band of chefs who developed a modernized version of classic French cooking in the late 1960s and early ’70s, cheered on by Henri Gault and Christian Millau, the publishers of the influential Gault-Millau Guide. Following the lead of Fernand Point, the spiritual father of nouvelle cuisine and a mentor to many of its pioneers, Mr. Bocuse shaped a style of cooking at the Auberge du Pont de Collonges, his three-star restaurant near Lyon, that stressed fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that, in his case, rested on a solid mastery of classic technique.
His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder.
His most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor."
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Paul Bocuse, Celebrated French Chef, Dies at 91
By WILLIAM GRIMES JAN. 20, 2018
Paul Bocuse in the kitchen at L’Auberge du Pont de Collonges, his three-star restaurant near Lyon, France, in 2012. His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. Credit Jeff Pachoud/Agence France-Presse — Getty Images
Paul Bocuse, the most celebrated French chef of the postwar era and a leading figure in the pathbreaking culinary movement known as nouvelle cuisine, has died, the French interior minister said on Saturday. Mr. Bocuse was 91.
He emerged as the first among a brilliant band of chefs who developed a modernized version of classic French cooking in the late 1960s and early ’70s, cheered on by Henri Gault and Christian Millau, the publishers of the influential Gault-Millau Guide. Following the lead of Fernand Point, the spiritual father of nouvelle cuisine and a mentor to many of its pioneers, Mr. Bocuse shaped a style of cooking at the Auberge du Pont de Collonges, his three-star restaurant near Lyon, that stressed fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that, in his case, rested on a solid mastery of classic technique.
His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder.
His most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor."
Continue reading the main story
