Eating at Paul Bocuse in Orange

Restaurant Paul Bocuse Travel Blog

 › entry 4 of 10 › view all entries
Inside the paper roll to hold the napkin

Paul Bocuse is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E. being the initials of former president of France Valéry Giscard d'Estaing.

Paul Bocuse has made many contributions to French gastronomy both directly and indirectly. Bocuse has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chef of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars.

Since 1987, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur

Chokk says:
and a bit more I guess, Bernard. I am happy I tried the place
Posted on: Jan 06, 2010
bernard69 says:
He was the ambassador of French cuisine and did what every man dreams of!!!!!!!!!!!!!!!
Posted on: Jan 05, 2010
Join TravBuddy to leave comments, meet new friends and share travel tips!
Inside the paper roll to hold the …
Inside the paper roll to hold the…
Getting ready to order
Getting ready to order
The reataurant was actually full
The reataurant was actually full
Maxime is almost there too
Maxime is almost there too
The first dish for Maxime
The first dish for Maxime
I am getting ready for attack
I am getting ready for attack
My dish
My dish
The arrival of our main course
The arrival of our main course
The head waiter cuts the bread ope…
The head waiter cuts the bread op…
Cutting and Cutting
Cutting and Cutting
Almost there
Almost there
The main dish - not a super pretty…
The main dish - not a super prett…
The cheese table attcks
The cheese table attcks
Fabulous cheese - loads of them
Fabulous cheese - loads of them
Fabulous cheeses
Fabulous cheeses
A cheese landscape
A cheese landscape
My cheese choises
My cheese choises
Another little table walking around
Another little table walking around
Maxime being happy
Maxime being happy
A little sweets table on the move
A little sweets table on the move
A freebee chocolate mousse
A freebee chocolate mousse
Hmmm.. tasty!
Hmmm.. tasty!
My last dish
My last dish
The last one for Maxime
The last one for Maxime
The golden cock!!
The golden cock!!
The entrance - waiting for us to g…
The entrance - waiting for us to …
Outside decoration
Outside decoration
I was so full that everything was …
I was so full that everything was…
Restaurant Paul Bocuse
photo by: Chokk