Paul Bocuse

Paul Bocuse

chef

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You don't come to Bocuse for the myth; you come, first and foremost, to eat. From sea bass in puff pastry to duck foie gras to lobster salad, the flavors and experiences in Paul Bocuse's dining room are always exquisite. Sink your teeth into a thin layer of potato to discover perfectly cooked mullet [...] within, or discover the firm, flavorful flesh of a chicken en vessie. Smell the intoxicating perfume of a truffle soup, or learn to savor garden-fresh green beans, cooked al dente and quickly sautéed in butter. You can even succumb to the flavor of Scandinavian salmon marinated in dill. Haute cuisine doesn't get simpler than this no-nonsense, straightforward approach to the French classics. This is the Bocuse spirit, the score of classic French cuisine.