Paul Bocuse: Have you got a half a million for dinner to spare?
http://www.alifewortheating.com/france/paul-bocuse I have spent time in Paris but did not eat at any french restaurants because I was vegan at the time and finding something like that in Paris was not possible then. I knew the name Bocuse and thought I would google it and see what it costs to buy a dinner package for two. It started at about 500,000 and went up to a cool million for the deluxe dinner package. Yes, a million dollars to eat dinner at Bocuse. I wonder if the Romneys ever ate there.
40, Rue de la Plage, Lyon, France, Official Website
What came next was the highlight of the meal, rouget barbet en écailles de pommes de terre croustillantes, a thin filet of red mullet covered in potato scales. This course reminded me that butter does not equal bad. Butter gets a bad rap for its high cholesterol, saturated fats, and ubiquitous presence in French food. I would almost say that I’ve developed a sensitivity to butter from having lived in the US, a direct result of movements like California cuisine that de-emphasize butter usage and promote heart-healthy eating. But what Bocuse showed me was that butter, when used properly, is one of the best ways to strengthen and support a fish’s natural flavor. Bocuse uses butter not for the sake of it, not because it’s popular in French food, and not because he’s a rebel. Rather he uses it deliberately because, quite simply, it tastes the best. Here it’s presence was felt in both the crispy potato “scales” and the sauces pooling below the fish. The moist filet protected by its two skins stayed interesting with each bite until the very end, particularly because I could choose different combinations from the olive-leaf shaped combination of sauces below. This was delicious.
- Behind the Scenes :: Bocuse d’Or 2012 Chef Competition at CIA (theartfulgourmet.com)
- Bocuse d’Or USA (georgiecakes.com)
- Lyon: Gourmet capital of France (sharontickle.wordpress.com)