Newsletter November-December
Esdai – Mexico
STUDENTS COOKED CHEF PAUL
BOCUSE RECIPES
At ESDAI Guadalajara, students from
Culinary Basics researched the most
important recipes in Paul Bocuse life
as an extraordinary Chef. They
selected the truffle soup, macaroni
gratin, red mullet, and tarte tatin.
They exposed them to the public.
EXHIBITION OF CHEF PAUL BOCUSE GREATEST RECIPES, HIS LIFE AND WORK
An extraordinary exhibition of Paul Bocuse greatest recipes with a touch of
creativity and flavor was realized by students from Culinary Basics at ESDAI
Guadalajara. The jury approved the taste and harmony of the dishes. Students
also presented the life and work of Monsieur Paul.
STUDENTS FROM FIRST COURSE MAKE A CREATIVE SPICE RACK INSPIRED ON
PAUL BOCUSE KITCHEN
Students also investigated on most of the basic spices that should not miss in
French cuisine and in basic culinary techniques taught by Chef Paul Bocuse. Here
a sneak peek of their investigation.
Institut Paul Bocuse – France
CONFERENCE PAUL BOCUSE HIS LIFE & HIS WORK
Two conferences about Paul Bocuse, his life and work,
were organized at Institut Paul Bocuse on November
17th. The first one was conducted by PhD Yvelize Dentzer
and intended for Bachelor students. The second one
was organized for the “Jeunes Ambassadeurs Auvergne
- Rhône-Alpes” and was held by Chef Jean Philippon.
VISIO CONFERENCE
The visio-conference Gastronomy Food Culture &
Globalization was conducted by Maxime Michaud,
Research Scientist at the Center for Food and Hospitality
Research. 3 sessions were organized and gathered 200
persons. Saint Joseph University and Woosong
University re-transmitted the visio-conference in their
amphitheaters to a large public of students.
PRODUCT CONFERENCE: VOLAILLE DE BRESSE
On his side, Chef Antoine Fremont did a cooking
demonstration of Volaille de Bresse with the attendance
of the CIVB (Comité Interprofessionnel Volaille de Bresse).
SPECIAL LUNCH AND DESSERT BUFFET
At Château du Vivier, Chef Oger, Chef Paganini, Chef Bois and
their students prepared and served a lunch inspired from Paul
Bocuse famous recipes such as VGE soup in the pedagogical
restaurants. On their sides, Chef Cordonnier and the 3-year
students in Baking and Pastry Expertise Specialization realized
a dessert buffet with Paul Bocuse’s favorite pastries and
participated to the international pastry contest.
CELEBRATION OF “BEAUJOLAIS NOUVEAU DAY”
On the third Thursday of November, Institut Paul Bocuse
celebrated Beaujolais Nouveau days as the tradition
wants. Students, chefs, instructors, and faculty members
spent a moment of sharing all together.