Recette bugnes paul bocuse biography

Tablier de sapeur

Reading time: 0 min Published on 30 June , updated on 9 September We are used to saying that Lyon, well-known city in France, is the world capital of gastronomy. And if there were a sovereign to watch over this title, it would not doubt be one of the most famous cooks in the world: Paul Bocuse, a 3 Michelin-star cooks. And this glory is not the result of pure chance, as the cuisine of "Monsieur Paul" is located at the crossroads of traditional French cuisine, haute cuisine and new gastronomy.

On your plate this is confirmed by recognized and prized high quality dishes. Chosen as "chef of the century" by the Culinary Institute of America , Paul Bocuse has a sophisticated and inventive gourmet cuisine which owes a lot to the quality of the produce and the attachment to French gastronomic traditions of France. It must be said that the "father of French cuisine," as the Parisian chef Alain Ducasse calls him, is from a grand line of cooks which go back to the 17th century.

Upon entering, the highly frequented building is worth the detour. Once at the table, the service, precise down to the finest detail, is a source of amazement. It is a kind of ballet of plates which spin between the tables. You see the commis chefs stir the sauces, prepare a stuffing, truss a bird, chop vegetables