Comments on: Paul Bocuse

By: iPad textbook startup Inkling goes mainstream with cookbook launch - Actualidad

iPad textbook startup Inkling goes mainstream with cookbook launch - Actualidad — Wed, 26 Oct 2011 05:16:19 +0000

[...] and a number of other culinary schools and has been called “the bible for all chefs” by famed French chef Paul Bocuse. Pro Chef has become a best-selling book for home chefs as [...]

By: Adam

Adam — Fri, 21 Jan 2011 00:08:50 +0000

Hi Chef Yelic — thanks so much for your kind words. Eating at Bocuse was truly an eye-opening experience for me.

By: Chef Jeff Yelic

Chef Jeff Yelic — Thu, 20 Jan 2011 19:53:00 +0000

Great article.
When I graduated for the CIA, Hyde Park, N.Y. [1989] Chef Paul was inducted into the Culinary Hall OF Fame. I got to speak to the great chef in my broken French [which he kindly did not correct]. After signing all our books, Chef B invited all of my graduating class to France to visit and if we were interested, work for him.
Unfortuately I was never able to do this.

Thanks, for showing me what I have missed. I do hope to go some day my wife. At his mid -80′s I guess I don’t have much time.

I am a chef instructor, who feels that great eating is something that must be shown and taught to all. I have found that most Americans truely need some culinary education to fullfill their lives.

Thanks,
Chef Jeff Yelic
Canfield, Ohio

By: TS Gordon

TS Gordon — Sat, 15 May 2010 14:27:02 +0000

@Jay Marks, I think you’ll want to post that comment at one of Bocuse’s actual sites. This one appears to be an unofficial ‘fan’ site.

Folks, the game is on. I just received a 1st edition copy of Modern French Culinary Art. These pictures are soooo fab, and err, tres modern. Now, I must admit my relative culinary ignorance, ‘though it’s nothing “A Year in Provençe” -won’t cure!

Ok, so I visited all the important (aka: FRENCH) restaurants in that “World’s top 50″ -list. Nope, didn’t stop to compare against all that (sic) ‘fusion’ stuff out there. Sorry, I couldn’t stomach the Dandelion Salad at what was it,.. El B.S.? Needless to say, the ones I saved to my bookmarks are a fairly short list.

Finally, a shocking discovery, and a serious tip for all wayfaring Americans in Paris. Don’t walk, RUN to Jacques Cagna’s, near Galleries Lafayette on the Left Bank. This is a meal you won’t soon forget. I imagine his work may have improved since I was there, in 1976. Actually, I remembered it on the Right Bank. Jacques overheard me as I was drooling over the ‘pris-fixe’ singboard saying: “Now here’s the Best sounding meal we can’t possibly afford!” –”Wanna bet? he responded, curious himself about the two oversized art portfolios we were schlepping about the Siene. We were told not to advertise the price he actually charged us, I’ll suffice to say it was LESS than we spent for coffee & dessert at au du Maggot.

By: JAY MARKS

JAY MARKS — Fri, 14 May 2010 22:10:14 +0000

PLEASE RESERVE A TABLE FOR 2 FOR LUNCH MAY 21-2010.

THANKS YOU
MERCI

By: TS Gordon

TS Gordon — Sun, 07 Mar 2010 08:12:42 +0000

Your pictures have brought me closer than I had ever hoped to be to experiencing the work of this celebrated master. Like Paul, I am not a foodie, and I wonder even now, if it wasn’t broke, why are all these Americans trying to fix it? And, not just food, they try to ‘fix’ the entire universe, in most ways well beyond their abilities or comprehension. Gentlemen, you speak of foams and molecular nonsense, much BS straight from the lab at CIA, etc. Is it real nutrition, in light of the encroachment of GMO’s-everywhere. Garbage littering the store shelves like so much rubbish after a flood. ..Yes these sauces of Escoffier, they were ‘that’ much better and it’s just that today nobody who really gardens wants to have a thing to do with you TV gen. foodies.

Bon Ap!

By: Adam

Adam — Sat, 09 May 2009 20:18:22 +0000

Hi Michael — That’s really interesting — I can’t imagine what the restaurant was like 40 years ago.

As for Adria, I don’t consider molecular gastronomy a progression or “next step” of culinary technique so much as I consider it a branch. I think more likely elements of molecular gastronomy will be adopted into the mainstream, like foams, and those may be thought of as dated to our time. Only time will tell.

By: Michael

Michael — Fri, 08 May 2009 17:17:23 +0000

Adam,
I am glad that you went. Any serious eater should have been to Paul Bocuse at least once. My first visit was in 1969. At that time he was not regarded as “classic.” He was an inventor, as in the Soupe VGE and the famous loup de mer en croute. He was known for procuring fresh vegetables and undercooking them by the standards of the time. His biggest innovation was putting the sauce under the meat or fish, which had never been done before in any serious restaurant. Imagine that. But then he stopped innovating; I guess he figured: “If it ain’t broke, dont fix it.” Do you suppose that in forty years Ferran Adria and Pierre Gagnaire will be regarded as “classic?”
Michael