Epicure
2009, I dined at the
orth an th o th Th
combination of these six
restaurants serves over two
thousand meals daily. Bocuse
always sees opportunities
and does not hesitate
to act. He now has
introduced his take on
French-style fast food
in two Quest Express
outlets, one in Lyon
and the other in
Villefranche-surSaône. And in a
natural progression,
he has ventured into
the hotel business
with his forty-room
Docks Quest.
hat r t ar
my interest in
this icon was the
Institut Paul Bocuse,
originally called the
Paul Bocuse School
of Culinary Arts.
I knew Hervé had
taught there, and
I knew several chefs
who had received their
credentials at the school.
Apparently Paul Bocuse is
known for having as much
respect for the people who
work for him as the guests he
serves. He expects the best and
has the ability to inspire the best
from those who work with him.
Chefs who received diplomas from
the Institute were talented, skillful
and passionate.
In 2000, Hervé started suggesting
that att n o
r Th n in
2008, he reminded me that Bocuse
was aging and if I wanted to meet
him, I had better attend. In 2009,
att n
y r t o
r an
I’m hooked. It took a genius of a man
to bring together this worldwide
competition of young chefs to
compete in what seems like a
Culinary Olympics. I did have the
opportunity to meet Paul Bocuse
in 2009, and I will always be
rat
Thi y ar
ar
it t nty o rth y ar an it
t
keeps getting better.
Hervé has shared some biographical
information on Bocuse:
He has always lived above the
restaurant where he was working
with his wife. Now, due to age, he is
on the first floor, but still on site.
He was responsible for encouraging
chefs to step out of the kitchen
into the dining room to see
responses and reactions to dishes.
He has focused on integrating
regional foods.
To date, there is only one
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