The Pope of French Cuisine Paul Bocuse Passes Away 20/1

[Alexandria Profile]

@ Sakkarin,

Thank you very much for all your links ..

I am sure, that a couple of The Late, Chef Bocuse´s books may be in the local Library .. It is a possibility to check out ..

He also has a website: The Institute of Paul Bocuse, Lyon and it is bilingual ..

I shall see if I can post it on this thread .. Here it is : www.institutpaulbocuse.com/

The Leek soup is a marvel and yes, I do use a bit of the green too .. It is a very faint pastel leek color .. Pretty ..

Have a lovely day ..

[Sakkarin Profile]

As usual the lady with the best job in the world has already visited the leek and potato minefield...
https://www.theguardian.com/lifeandstyl ... otato-soup

Anyway, here's mine, the best I can make out from all the second-hand recipes! I moulied it, but in the end finished it off with a hand blender. I really don't get on with moulis.

Garnished with a dollop of sour cream, but that sunk as the soup was slightly thinner than I would have liked, plus croutons (my recipe said that was Bocuse's choice) and parsley. Gentle flavours, and I agree with Felicity that garlic would not help.

I don't think I'll bother with the Mac'n'Cheese, given Stokey's comments, quite happy with the one I made last year.

[Alexandria Profile]

@Sakkarin,

It looks fantastic !

Thank you for posting your photo.


1) 2 Litres of water for 6 Servings, sounds a bit much ..

I believe a Home made veggie stock would be more enhancing as well ..


2) I use creme fraïche verses the other dairy products ..

Have a lovely evening ..

[Stokey Sue Profile]

Felicity's summary is interesting
I don't suppose I've followed an actual recipe in decades, having decided somewhere around 1978 that onion and garlic distorted the flavour her final recipe is very similar to mine, except that I've always peeled and simmered the potatoes, and while I use whatever cream I've got it's usually creme fraiche. I'll try the baked spud version

I see Bocuse uses Bintje potatoes which I always thought was a variety used for the Belgian and Dutch fries sold in paper cones from wagons on the street

[Joanbunting Profile]

You're right about the Bintjes Sue. But they are suaully sold here under the label for fries. puree and oven. the other alternative is a variety called Agatha but these are usually sold as "All purpose".

I can't remember the last time I used a recipe for soups either. I use Gran's method - taste and feel and when it seems right it is. veg stock for me for preference but chicken if that's all available. I tend to a swirl of creme liquide and some chives as a garnish but I have croutons in the freezer if required.

[Sakkarin Profile]

Oh my lord, from Alexandria's link, £1800 for a 5-day course at the Bocuse Institute, "The basics of French Pastry". £2000 for the wine course! Free Paul Bocuse Apron and Knives, though, and a 3* meal.

http://www.institutpaulbocuse.com/media ... 881859-pdf

[Sakkarin Profile]

In the end I got an urge to make some Macaroni Cheese, so I ended up making Bocuse's version anyway.

I was certain all the way through that I was going to give it a rubbish vote, however it was actually very good, and although I thought there was not enough cheese in the recipe, the cheese ended up as little slightly crunchy salty bits that went well with the creamy white sauce. The final instruction was to grate extra nutmeg over the finished thing, but there didn't seem any point, as it looked good with the grilled cheese, and there was already plenty in the sauce.

No sign of any veggie courses on the current Bocuse menu other than veg soup at £26, but with a snail starter at £41, I reckon I had at least 35 quid's worth of Bocuseishness for my evening meal! Mussel soup weighs in at £52 on the Bocuse menu...

[Alexandria Profile]

@Sakkarin,

1) The Macaroni and Cheese, looks fabulous .. Thank you for posting ..

2) Yes, these Bocuse courses are quite pricey.

3) The Ducasse Education Courses in both London and Paris are less expensive ..


I am not home (am in Madrid until the 26th, as I had attended 2 Conventions back to back since the 22nd, Fitur Travel & Tourism and The Madrid Fusion ), however,when I get home, I have most of the late Chef Bocuse´s Cookbooks ..

I shall post up a recipe or 2 ..

Have a nice evening.

[Renée Profile]

Sakkarin, your macaroni and cheese is absolute perfection!

[Alexandria Profile]

@Renée,

Yes, Sakkarin´s macaroni and cheese does look fabulous ..

I am sure it is delicious ..


Have a lovely weekend ahead ..

Hope you are feeling better ..

[Renée Profile]

It is real comfort food and just what I am feeling like at the moment!

Thank you Alexandria, I am feeling much better now! Have a lovely weekend and a good journey back home.

[Alexandria Profile]

Dear Renée,

Glad to hear you are feeling much better ..

Yes, I agree that macaroni and cheese or Italian pastas such as lasagne or baked ziti or manicotti are definitely comfort foods !!

Looks great and I am going to prepare this Bocuse recipe, that Sakakrin posted on the macaroni and cheese ..

Have a marvelous weekend ..

[Joanbunting Profile]

What is the collective noun for all these chefs? Talk about impressive!

http://www.bbc.com/news/world-europe-42830339

[Stokey Sue Profile]

In a cathedral, simply a congregation?


Not anevent you'd want to cater

[Joanbunting Profile]

[Sakkarin Profile]

Well maybe there wasn't a collective term, but from now on I'd suggest a "bocuserie" of chefs?

[Stokey Sue Profile]

[Joanbunting Profile]

[Renée Profile]

[Alexandria Profile]

..


Joan: I had seen this video as it was sent to me by one of the Attendees .. Thank you for posting it here on The Food Board ..

Sakkarin: Highly innovative title ..