www.pss-archi.eu. "Les Halles de Lyon restent ouvertes tous les jours – Les Halles de Lyon Paul Bocuse". www.halles-de-lyon-paulbocuse.com. November...
70 KB (6,621 words) - 13:31, 20 June 2024
July 2015. Gaudry, François-Régis (26 September 2014). "Paul Bocuse: derniers secrets du "pape" de la gastronomie française". lexpress.fr. Groupe Express-Roularta...
95 KB (8,228 words) - 15:16, 13 July 2024
Lyonnaise cuisine (category Cuisine of Lyon)
Paul Bocuse: "It is this honesty, this taste of the measure, I like to find in an honest and healthy Lyonnaise dish". Bernard Poche, in his book Lyon...
31 KB (3,886 words) - 17:57, 12 February 2024
the classic gratinée des Halles transcended class distinctions: The soup became both the breakfast of the forts des Halles – the workers responsible...
13 KB (1,530 words) - 12:20, 19 April 2024
2008, Paul Bocuse asked Boulud to establish a structure for the selection of the Bocuse d'Or Team USA, who, along with Thomas Keller and Jérôme Bocuse form...
25 KB (2,401 words) - 05:05, 27 June 2024
Eugénie Brazier (category Chefs from Lyon)
quality. She influenced subsequent generations of French cooks, including Paul Bocuse and Bernard Pacaud, whom she trained at her restaurant. She is commemorated...
40 KB (4,551 words) - 19:39, 12 June 2024
Mère (restaurateur) (redirect from Mères de France)
trained other Michelin star winners, including Paul Bocuse, who worked for her at the restaurant in Col de la Luère and also specialized in half-mourning...
24 KB (2,552 words) - 22:53, 1 May 2024
Blanc Heston Blumenthal, pioneer of Molecular gastronomy Martin Blunos Paul Bocuse Ettore Boiardi Massimo Bottura David Bouley Daniel Boulud Anthony Bourdain...
15 KB (1,432 words) - 04:28, 7 July 2024
Collonges-au-Mont-d'Or (category Communes of Lyon Metropolis)
population of 4,448. It is the site of L'Auberge du Pont de Collonges, the restaurant of chef Paul Bocuse (1926–2018). The town is served by Collonges-Fontaines...
3 KB (179 words) - 21:01, 17 December 2023
French cuisine (section Paris and Île-de-France)
Henri Gault and Christian Millau revived it to describe the cooking of Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver...
94 KB (9,149 words) - 10:50, 10 July 2024