| -------------------------You can click on rating icons to view rating systems--------------------- | |||
 |
 |
World’s 50 best 43th 2006 |
 |
If you are bored of all the innovative modern gastronomy of current generation, why not go back to the 70s and experience the traditional nouvelle cuisine? Now in his eighties, Paul Bocuse, the father of French gastronomy, is still able to offer you the chance to experience flawlessly executed historic dishes, such as his world famous “truffle soup” created specially for a presidential dinner in 1975.
Paul Bocuse, born in 1926, is widely credited with being the father of French gastronomy. He has made countless contributions to French cuisine in every possible way. Being one of the most important chefs associated with the nouvelle cuisine, which stresses the importance of fresh and high quality ingredients, he has received numerous awards throughout his career. He also had many students, many of whom have become famous chefs themselves. He has travelled extensively for several decades, promoting French cuisine, starting restaurants and culinary institutions. The Bocuse d’Or has been regarded as the most prestigious award for chefs in the world.
The most famous dish of Bocuse, the truffle soup, was created in 1975 for a presidential dinner at the Elysée Palace in Paris. You can still enjoy this world’s famous dish in his restaurant today.
Now in his 80s, instead of commanding the kitchen, the main duty for Bocuse is spending time in the dining room to greet guests and to sign their menus. His signature dishes have been produced by other chefs in his restaurant without any room for variation.
About the Restaurant
Situated on the outskirts of Lyon, a colourfully painted flagship houses Paul Bocuse Restaurant. The upscale dining room is decorated in late 19 th century style, mainly consisting of gold and red colours.
Many people would describe Bocuse as outdated because this restaurant has been serving the same menu for over twenty years. Yes, that might be true, but his historic dishes are spectacular and cannot be found in any other restaurants! What is wrong with old-styled dishes if they are always delivered with perfection and consistency?
