Paul Bocuse ***
Paul Bocuse
Three Michelin Stars
Lyon, France
Dinner, January 2, 2011
The building.
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The dining room
Chilled pumpkin soup with chest nuts.
“Soup aux truffe noires V.G.E”
Foie gras and black truffle soup.
“Escalope de foie gras de canard poèlèe au verjus”
Pan fried foie gras with verjuice
“Rouget barbet en écailles de pommes de terre croustillantes”
Red mullet with crusty potato scales.
“Noix de coquilles saint jacques au beurre blanc, pommes soufflees”
Scallops, white wine butter sauce and puffed potatos.
“Granitè au Champagne Rosè”
Sorbet made from rosè-champagne.
“Noisettes de chevreuil Grand Veneur”.
Venison, puré of celeriac, red currants, apple and chest nut.
“Pigeon en feuilette au chou nouveau”
Pigeon with new cabbage and morells.
Cheese trolley.
Chocolate ganache with cherries.
Dessert
Dessert
Dessert
And even more dessert.
Pralines.
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Chef Patron : Paul Bocuse
Chef de cuisine at the time: Christian Bouvarel
Current michelin star rating 2013: Three
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Leon K
