But fortunately Bocuse continues to reproduce these classics with the same quality and passion that made them popular so many years ago.
Before my visit to chez Bocuse, I had associated "classical French" with the ubiquitous inclusion of French mother sauces containing butter, crème, and wine reductions tasting so starchy and old-fashioned that they could not be exciting. Even in my limited experience at culinary school, we were taught to use these sauces as a springboard for other more elaborate, more international creations to spark originality. When I first arrived from the Lyon train station, I had to rub my eyes in disbelief: there stood Paul Bocuse, arms folded, posing perfectly in front of his restaurant. Then I noticed the entourage of politely frustrated Japanese photographers standing behind me. The restaurant itself is perched on second floor of a larger complex, standing out in bright colors of red, green, and gold.
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We pair that with a slow-simmered chicken korma and spiced basmati rice.” —Beverly Kim Clark, chef and co-owner, Parachute, Chicago Share (a little bit of) the work: “When cooking, I try to focus on creating a sense of ‘We are doing this together.’ For example, I’ll teach my date how to open oysters.
Or the fact that his namesake restaurant in Lyon has had three Michelin stars for over 43 years, making it the restaurant to have the longest period of consecutive years with such an honor.
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There are few chefs in France so universally known as Paul Bocuse.
Making pho from scratch embodies that—with the slow cooking of cinnamon, coriander, and black cardamom, Thai basil, cilantro, and scallion.
Or we like to make samosa from scratch and turn it into samosa chaat with fresh tomatoes, cucumbers, garbanzo beans, tamarind chutney, and cilantro chutney.
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Go for nachos: “Matt [Hyland, chef and co-owner of Emily and Emmy Squared] and I rarely get a date night in, but when we do stay in, we make something called ‘Nachos New York.’ It’s nothing fancy—just decadent nachos: chips, queso, jalapeños, scallions, cilantro. The most particular thing about Nachos New York is that we always make them on a sheet tray so that all the chips get equal topping distributio, and no chip is left uncovered.