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Monday, May 5, 2008

Lyon; Paul Bocuse

My dad was a fine cook and a great lover of food. From time to time, I would tell him: "Hey dad, some day, we'll take a plane together and go eat at Paul Bocuse's". I had hoped to make this plan happen within a few years. Unfortunately, fate had it another way...




It's been about a year now that my dad passed away and his wish had been for his ashes to be brought back to the land that saw his first day, France.




I promised myself that I would use this occasion to have that special meal at Paul Bocuse and that was the main reason behind our trip to Lyon.




This entry is an homage to his memory.






First, lets hear what Paul himself has to say about Lyon and his craft:





















May, in front of l'Auberge du pont de Collonges, Paul Bocuse's flagship restaurant.



We had the 'Menu Grande Tradition Classique'





Cream of asparagus with cream of truffles quenelle. Very sharp and bold asparagus taste. It is obvious that the restaurant gets the freshest produces they can get.



Scallop of foie gras, pan-cooked and served
with verjus sauce and lightly browned potatoes.


Truffle soup V.G.E.
(Dish created for the French President Valéry Giscard d'Estaing in 1975)



Filet of sole with noodles, à la Fernand Point


Next is the Bresse chicken cooked in a bladder à la Mère Fillioux. The Bresse chicken are reputed to be the best in all of France. Paul Bocuse cooks them in a bladder to keep all the flavors intact as is shown in the video.







The bladder is opened table side.




The final product. Very flavorful.


Then came the Selection of fresh and matured cheeses from « La Mère Richard ». By that point, we were pretty full and since May doesn't like strong cheeses, I ate most of her cheese selection as well.


This meal gave me the opportunity to discover the Saint-Nectaire cheese, at the bottom right of the picture above. One of the most surprising cheese I have ever had; its flavor is released in two phases. Initially mild, then with a bite that kicks in after a second or two. Very interesting.
http://www.fromage-aoc-st-nectaire.com/



Delicacies and temptations; too full to sample any of the richer desserts, we stuck with fruits.
That was a great meal and we both left Paul Bocuse's with memories of flavors, colors and smells. I do not know if we will ever be back but we will not forget our experience at l'Auberge du pont de Collonges.

Us and the master himself...

L'auberge du pont de Collonges, as it looked before...


I miss you Dad...