February Trip: the man known as Bocuse

Well, as if the Friday one-star Michelin restaurant located in our hotel was not enough to satisfy the "foodie" in us both, the "piece de la resistance" awaited us on Saturday evening.  The man and his restaurant:  Paul Bocuse.

http://www.bocuse.fr/accueil.aspx

Who is he?  Paul Bocuse (born 11 February 1926) is a French chef, based in Lyon, famous for the high quality of  his restaurants and his innovative approaches to cuisine.  He is one of the most prominent chefs associated with the "nouvelle cuisine", which is touted as less opulent and calorific than the traditional classical French cuisine (not sure I personally experienced that on this evening) and stresses the importace of freshest quality ingredients.  

Side note:  Paul Bocuse was honored as the "Chef of the Century" by NYC's Culinary Institute of America in March of this year, about a month after our visit.



Although not a milestone b-day for the Budman, still a reason to celebrate; thus, we trundled off on Saturday evening to a 4 1/2 hour meal consisting of 10 courses. 



A photo with the Monsiuer Bocuse - too charming!



Without further ado, our selections:

MENU GRANDE TRADITION CLASSIQUE

Bocuse appetizers for the table - potpourri of little morsels

Scallop of Foie Gras, pan-cooked and served with verjus sauce

Truffle Soupe V.G.E.

(dish created for the French President in 1975)

Filey of Sole with noodles, "a la Ferand Point"

Beuajois Winemaker's Sherbert

Bress Chicken cooked in a bladder "a la Mere Filloux"

Selection of fresh and matured cheeses from "La Mer Richard"

Delicacies and Tempations

(every kind of possible dessert  - over different 24 options)

Fantasies and Chocolates

The cheese bladder before puncture.

Cheese board....take what you want.  Budman is flagging at the point and passes, but the Hachie Gal's gastronomique marathon is in full force, and she surges ahead with selections from the cheese tray.  This is definitely known as "hitting the wall" to use a running term.

About half of the desserts we actually were able to choose from...and we could have had one of everything if we'd wanted.  I counted over 24 different desserts options.

Singing "happy birthday" to the Budman with the organ grinder in the background.  Charming!

As if 10 courses were not enough food, including the dessert tray featured above, Budman then got his own birthday cake.  Now, we are really groaning with aching stomaches.

At last, the taxi awaits us to take us back to our hotel...we are gorged!