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iI I II FINEST CIJTS

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Paul Bocuse . A FAMILY OF CHEFS

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After more than fifty years in kitchen, Paul Bocuse's mantelpiece is overflowing. Over this time Bocuse, the son, grandson

and great grandson of a long line of chefs dating back to the 1 7th century, has borne the prestige of French cuisine high and far, giving chefs the chance to develop their own legitimate identities; many have gone on to own their own establishments, others have become concept creators or marketing experts, like himself. His fighting

spirit injected cuisine with a fresh impetus, the world over.

His fighting spirit

injected cuisine with a fresh impetus, the world over:

Patl Bccuse's t:arenis. i 957

- A CHARACTER OF EXCEPTION Bocuse, an unrelenting globetrotter, has travelled the world for nigh on 60 years, more than 40 of which have been spent as a 3-star Michelin chef. On his travels. he is a great observer and knows when to draw

inspiration from his discoveries and when to adapt them, without copying. Despite the waggish ways of his public persona, he has an innate sense of commitment and of his responsibilities, the proof of which is in his extensive rigour at

work; he also holds a number of privileged

Faul Boc:us;e -

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positions, the Chair of the Institut Paul

Bocuse, and of the Meilleurs Ouvriers de France, the French guild promoting quality artisanship, to crte only two. He believes firmly in encouraging a desire for quality, as he is fond of saying: "doing well takes as much time as doing badly; let's do welll' I

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'Doing well takes time

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doing badly; let's do well.'

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Hls work at the school helped cement his reputation in Japan, and when the

- PAUL BOCTJSE: TALENT SPOTTER .

Japanese chef, Hiroyouki Hiramatsu,

He is eager to encourage youngsters

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proposed to Paul Bocuse to oPen 7 brasseries in Japan, the French genius

who prove their passion and application' and readily recommends colleagues and

accepied; three other projects are in the

professionals whom he rates at the peak

pipeline before 201 2.

of their disciplines. He is a formrdable

Alongside his friends Gaston Len6tre and Roger Verge, he invested in the

sounding board. H

js charisma so often hits the

spot Some

oetieve he can hypnotize a rooster in a

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twinkling, \,Vlthout mincing our words Bocuse is

French Ouarter of Disneyland in Orlando, creating ihree restaurants and a bakefs

and confectioner's; his son J6r6me is the general manager.

an exceptional man, and everything he has accomplished complies with his

- A GLOBE TROTTER LOYAL TO HIS ROOTS -

amortlons.

His charisma so often hits the spot. Some believe he can

Over thirty years ago he launched sales

outlets abroad, his own gastronomic brand, and a series of baker's and confectioner's in Japan. He also took on the running and coordination of the French section at the Tsuji School in

hlpnotize a rooster

in a trvinkling.

Japan created by Shizuo Tsuji, to whom he was an advisor and friend for over

25 years.

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FINEST CIJTS /

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Paul Bocuse

Let us not forget either the rnternational cultnary competitron, the Bocuse d,Or, created by Paul Bocuse, which celebrated its 20th anniversary in 2OOT His traveller's philosophy is also

expressed in his brasseries, named after the four points of the compass: North, South, East and West. To cetebrate his love of football, there is also the Argenson', facrng Lyon,s Gerland stadium, home to Olymprque Lyonnais. The five

establishments together serve more than two thousand covers per day.

He has something of the Glpry in him and rhere is a camival

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quality to his

achievements

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He has something of the Gypsy in him and there is a carnlval quality to his acnrevements He is unmistakeably a man who likes to

construct, create and cause to make things work; he keeps his staff very busy: how better to show respeci in their abilities. His real sirength lies in his judicious choice o{ his lieutenants whom he expects to

""ach beyond their own limits on a daily basls so as to surprise himl

FIis real strength lies

in

hisjudicious choice of

ry

his lieutenants whom

he expects to reach

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bevond their own limits

on a dailv basis so as to surprise him!

Above all, he has a knack of rising above

a recurring theme of his, a desire to

fashions, and has been wise enough

preserve techniques, for authentic

to steer clear of fusion food, alchemy

products and for qualiiy in the culinary

and casual cookery, remaining faithful

trades.

to the teachings of his master, Fernand

We are all aware that at the ripe old

Point" lt was only natural that his close

age of eighty, he has no intention of

collaborators, whose admiratton he

stopping while the going is good, despite

commands, created, in his honour, the

a recent serious health scare. Monsieur

Fondation Paul Bocuse which has a

Bocuse's desire for life has the urgency

mission to "pass on to future generations",

of an exclamation mark. He never rests

on his laurels, and is always planning for tomorrow. He'll certainly never be short of projects. Until his final breath he will always be. in his heart, Paulo. the local boy through and through.

Faithful to the teachings of his master,

Fernand Point Dzr,:i

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i i I I I I I-

TFIE, RECIPE S - Paul Bocuse

TRUFFLE SOI]P This dish was created by Paul Bocuse in 1975 for a dinner

hosted at the Elysee Palace by the then President of the French Republic, Valery Giscard d'Estaing, and his wife. Numerous Michelin-starred chefs attended with Paul Bocuse, who was awarded the Legion d'Honneur on that day.

POACHED E,GGS i la Beaujolaise This very simple dish can be served as an appetizer or cocktail snack. To make the recipe more exquisite, a little black truffle can be grated over it.

MACARONI GRATIN This favorite winter dish is made in different variations, depending on the region. but is always popular with young and old.

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DUCK & FOIE GR{S PIE with roannaise sauce CFIICKEN FRICASSEtr \\'ith morels

Serve hot or cold. This pie is very popular during the French hunting season, when it is essential to incorporate a quantity o{ truffles into the mixture.

his is a classic dish from the Rh6ne-Alpes region, normarry ^rade with Bresse chicken, possibly France's finest poultry.

)uring the spring mushroom seasonj you can use fresh -'o rels.

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THE RECIPES

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-Puul Bocuse / cont

CIASSIC BTANOUETTtr

ofveal This is one of the great classics of French cuisine, generally served with rice. There are numerous variations for this recipe, the only

requirement is that the meat should always be tender and the sauce creamy.

LEG OF IAMB EN CROCTE with spring vegetables This dish is a traditional French Easter lunch meal. The best meat for it is salt-marsh lamb which has more flavor. The classic accompaniment is green beans or flageolet beans

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RED MULLET

with potato scales This particularly elegant dish requires very careful assembly but it is perfectly possible i{ you have patience. lt is certain

to surprise your guestsl Varieties of mullet can be found in the United States, but if it is not available, use redfish or red snapper.

ffi SEA-BASS IN A PASTRY CRUST, choron sauce Sea bass has a delicious and distinctive flavor, which is preserved in full in this recipe thanks to its pastry crust' This dish is emblematic of the "Bocusian" culinary tradition'

TARIE TATIN This recipe can be very simply made if you

follow a few iips. lt can be served with a scoop of vanilla ice cream or a dollop of whipped cream.

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TRUFFLE SOUF

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0'l . Preheat the oven to 400"F (200"C) Pour 2 cups (500 ml) water nto a large pan, Bring it to the boil,

02. Add the bou lon cubes to the boi water and st r we untr d sso ved,

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03. Lightly sat the chicken breasl

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ii; 04. Add it to ihe soup, Poach on very low heat for 6 mins, the water shou d bare y

05. Draln the chicken breast, reserving it and

the

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celery root rnto s ices 1 /2 inch(1 cm) thick, then into d ce. S ce the carrot down the center, then nto 1/2-inch (1-cm) sices, and then nto dice,

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06. Pee the celery root and carrot. S ce the

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07. S lce the mushroom cups into th ck slices 08. S ice the truffles th nly then narrow sticks, then into dice. Comb ne wlth the celery root and carrot (this mixture s ca led a matrgnon n French).

09. Pour 1 tbsp of the vermouth nto 4 ovenproof ceramic bow s wrth a

1*1 1/4 cups (250-300 m ) capacity, Add a good tablespoon of the matignon mixture,

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Christophe's SECRETS THE RIG'-{T CHOICE

T!{E RIGHT SEASOT{

WI{AT'g A I\.4AT!GNON?

The quality of the truf{les is important in this soup. The fragrance of the trr:ffle should be clearly manifest as soon as the crLrst is broken!Choose the freshest

Out of season, use canne irto sl' p..

07. Trim away

08. Pee the shal ots and slice them into strips, R nse and dra n the tarragon.

09. Pour 1 cup (250 mL) water into a >autsvd ^- ! -ir rr - Lirl ,ermouth a"d wr re wire, Add tAe tottago', sh"llo[.. more s, and 2 bouil on cubes.

Christophe's SECRETS NO SHORTCUTS

WI.{AT 5!ZE?

T0PPI?,lG

You musi soak the morels in waier before cooking them so they can rehydrate. Slice them in half before use to ensure that nc sand or gravel is left inside.

i{ you do not have any small shallots.

At siage I0, ensure that the lrqLrid bareiy covers the pieces of chicken lf not, add a littie rryater.

replace them with two large shallots.

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10. Bring to the boil on a high heat Acd the chicken p'eces to lha sa rcepa^ and cook for around I 2 mins, uncovered

13. Remove the pieces of dark meat from the saucepan, Discard the tarragon

11. After 12 m ns cooking, remove the pieces of whlte meat. Leave the dark 'l meat to cook another 3 mlns

14. Reduce the cooking liquid until it s dry; when it begrns to "sizzle", aLL that will be left is the fat, the liquid wilL have evaporated Add the beurre mani6 to the Pan

I2. Work the butter to make t lnto

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5. Add the heavy cream immediately and cook 5 mins, stirring constantly

17. Drain the morels and add them to the pan w th a little f resh, chopped tarragon

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SEPARATE EOOKING

POMTMAEE

lf the white meat is overcooked, it turns dry. That is why it is important

Pommadecl or creamed, whichever terrn you use, the butter must be

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6. Return the chicken to the Pan Stir it into the sauce to coat it and leave 1

to reneal,

to remove it before the dark rneat on the bone, whrch requires a few more minutes' cooking time.

softened by beating before being mixed with the ail-purpose flour, so that the result is smooth and creamY.

a

smooth paste, Add the all-purpose flour and mir wel to ma