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The Perfectionist: Life and Death in Haute Cuisine
by Rudolph Chelminski
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with references to "Paul Bocuse".
Excerpt - on Page 5: "
... but it guaranteed that only the freshest produce and top quality confections found their way onto his clients' plates. Paul Bocuse, the ageless emperor of the French restaurant scene and Point's favorite apprentice, remembered the great man doing his ... "
Key Phrases:
Bernard Loiseau, Paul Bocuse, Claude Verger, Chef Jean, Monsieur Loiseau, Guy Savoy, Pierre Troisgros, third star, dining room staff, restaurant trade, pike perch, red wine sauce
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European Gastronomy into the 21st Century
by Cailein Gillespie
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with references to "Paul Bocuse".
Excerpt - on Page 12: "
... For example, at Bocuse, that personality would come from Paul Bocuse himself, and would be tangible in the house style and presentation of the food. At Auberge de l'Ill at Illhausern ... "
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Becoming a Chef
by Andrew Dornenburg
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with references to "Paul Bocuse".
Excerpt - on Page 3: "
... a chef-a welcome change that is due mostly to the large amount of public relations work done by French chef Paul Bocuse in ... "
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Between Bites: Memoirs of a Hungry Hedonist
by James Villas
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with references to "Paul Bocuse".
Excerpt - on Page 32: "
... one night after dinner explaining to me in the presence of an up-and-coming chef from Lyon by the name of Paul Bocuse? "There's a good deal more to great cooking than ingredients, imagination, and talent," this chunky ... "
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