Paul Bocuse
Blijf op de hoogte en volg Lisa
29 Juli 2012 | Frankrijk, Lyon
Yesterday we went to Paul Bocuse’s restaurant, where we arranged an appointment with Paul Bocuse for today. So this morning we went to one of his four restaurants in Lyon, which is visited by people from all over the world, expecting that we would meet him and that we could ask him some questions.
Unfortunatly Paul Bocuse himself wasn’t there; he was too busy to meet us. Which was to be expected, of course, but still a disappointment. The chef of the restaurant showed us around and told us some things about Bocuse’s style of cooking.
He told us that the food isn’t necessarily healthy (mostly not), but that it’s all about the taste and the freshness of the food. The taste has to be perfect, and to accomplish that the ingredients used have to be as fresh as possible. That’s why most ingredients are grown in the area. Because they use so many local products, they can’t guarantee that they can serve every dish every day, because some products might not be fresh enough.
But cooking dishes that taste good didn’t make Paul Bocuse such an amazing cook. He caused a renaissance in the world of cooking by introducing the open kitchen. When eating at a Bocuse restaurant you can easily see the kitchen and you can see how your food is prepared. This way you can be sure that all the ingredients used are fresh. Basically, what Paul Bocuse did is making restaurants more transparent. “Paul Bocuse isn’t just a cook – he’s an amazing businessman,” according to the chef of the restaurant.
Tomorrow I’ll post a video of the kitchen of Paul Bocuse’s restaurant, which is located in his family house.
Unfortunatly Paul Bocuse himself wasn’t there; he was too busy to meet us. Which was to be expected, of course, but still a disappointment. The chef of the restaurant showed us around and told us some things about Bocuse’s style of cooking.
He told us that the food isn’t necessarily healthy (mostly not), but that it’s all about the taste and the freshness of the food. The taste has to be perfect, and to accomplish that the ingredients used have to be as fresh as possible. That’s why most ingredients are grown in the area. Because they use so many local products, they can’t guarantee that they can serve every dish every day, because some products might not be fresh enough.
But cooking dishes that taste good didn’t make Paul Bocuse such an amazing cook. He caused a renaissance in the world of cooking by introducing the open kitchen. When eating at a Bocuse restaurant you can easily see the kitchen and you can see how your food is prepared. This way you can be sure that all the ingredients used are fresh. Basically, what Paul Bocuse did is making restaurants more transparent. “Paul Bocuse isn’t just a cook – he’s an amazing businessman,” according to the chef of the restaurant.
Tomorrow I’ll post a video of the kitchen of Paul Bocuse’s restaurant, which is located in his family house.
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Je kunt nu ook Smileys gebruiken. Via de toolbar, toetsenbord of door eerst : te typen en dan een woord bijvoorbeeld :smiley
