Paul Bocuse died yesterday a few days short of his 92th birthday...The inventor of ‘nouvelle cuisine’ and the most active promoter of French gastronomy around the World has lived a full life, full of joy, generosity and love.
I will attempt to translate the tribute written by acclaimed Chef Jean Imbert in his Instagram page. He had trained with Bocuse as many others around the World, including our own Philippe Mouchel in Melbourne, who opened the first Bocuse restaurant abroad in Japan.
So here we go:
My thoughts are with your family and your kitchen brigades.
When I was young, I didn’t want to become a cook, I was playing at being Paul Bocuse.
I was ordering copper pans for Christmas to emulate you. At 15, when I discovered your cooking school in Lyon, I immediately knew I needed to join to learn how to cook, and nowhere else.... Your school was not short of amazing: sometimes you would pop in, we could talk to you and exchange ideas, you would dedicate toques to some of us - mine is well hidden...
people will talk about your recipes forever, like the famous VGE soup, the ‘nouvelle cuisine’ etc, but for me you were first and foremost, an ‘aubergiste’ in the most noble sense of the word. With my family, we would come for Christmas lunch in Collonges, and my best memories come back, you sitting at our table to share some bubbles and then you would give us a tour of your kitchen, and it was magical!
And it was not only for us, or your regulars, you would do this randomly for anybody, you were receiving people ‘chez vous’, in your house really, to show them your passion, thevregional,produce you were using, introducing us to your sous-chefs, etc...
It is that attitude of sharing and humility that you were showing your grandeur as a man.
To go along with the wishes of your family, friends and team, I will advocate personally with our President - Emanuel Macron - for a national tribute, as I far as I know there is no other Chef had such a privilege in the history of our country. Maybe it is my Chef’s heart which speaks, but I believe nobody else has promoted our values - and our gastronomy - like you have done for over 50 years! thank you Monsieur Paul"
Inspired by a dish I was served last Friday in Shellharbour, I decided to film for you my own implementation of this fusion recipe. It was delicious! Now you can try your hand at it. It is simple, quick and will impress your guests!
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: