Have you ever tried a Caramelized custard cream by Paul Bocuse? I haven’t, but I would like to…
Born in 1926 in Collonges-au-Mont-d’Or in the North of Lyon, he contributed to nouvelle cuisine, which is lighter than the traditional haute cuisine and the cuisine in Lyon said to be rather calorific. Nouvelle cuisine is made from fresh products of the highest quality that you can find in the covered market of the Halles of Lyon, near La Part-Dieu mall.
What is more, Bocuse was very famous for his Soupe VGE, a truffle soup he made in 1975 for the former French president Valéry Giscard d’Estaing.
Some of his students became prestigious chefs as they were awarded the three Michelin stars. Bocuse himself received many awards and created the Bocuse d’Or in 1987 to award the best chefs in the world.
His traditional and luxury restaurant l’Auberge du Pont de Collonges and his chain of brasseries, Le Nord in the center of Lyon, l’Est, Le Sud and l’Ouest in the West of Lyon, contribute to the French gastronomy as they offer traditional and modern French cuisine.
His official site is http://www.bocuse.fr
Here is one example of Bocuse’s menu
Savarin de brochet aux cuisses de grenouilles et aux queues d’écrevisses
Pike Savarin cake with frog’s leg and crayfish tails
Chassagne-montrachet les Caillerets, 1980
Turbot au vin rouge (Château l’Angelus, 1980. Grand cru Saint-Emilion)
Turbot simmered in red wine. A great Saint-Emilion vineyard.
Pigeon en feuilleté
Pigeon in puff pastry
Caramelized custard cream