The 'Paul Bocuse Menu' at 3 Michelin star Paul Bocuse Restaurant in France
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- Опубліковано 21 вер 2024
- The famous entire 'Paul Bocuse Menu' at 3 Michelin star Paul Bocuse Restaurant in France. Discover the full article on www.wbpstars.co...
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I ate there for my birthday few weeks ago and it was the best meal I ever had! Everything was so perfect, the service, the taste, food's heat...
Paul Bocuse is the God of the modern Kitchen and fine Dining, In my time as a chef, I've never met anyone that didn't know about him, in the German 3year apprenticeship to become a professional chef, you learn the concepts and technique's Paul Bocuse Introduced.
There is no Better name in ones Resume, than to have worked for Paul Bocuse.
You can work in every Kitchen on this planet if you worked for this man.
My deepest respect.
Amen,
i am fervent admirator of Monsieur Bocuse
This restaurant was absolutely amazing and fantastic!
Chef Bocuse, what a great inspiring chef
The exquisite way the servers handle and plate the food is worth the price alone, Service is everything.
Best dining experience I ever had!
I'm not one to take in luxury by any means, but it would be an absolute dream to experience cooking like this. My wife is a fine home cook and I do okay, but to take in a fine dining experience like this would be nourishing for the soul.
If any other restaurant served this food it would have been 2 stars because it is a bit old fashioned, although everything is perfect. What needs to be understood is that Bocuse invented these dishes when there was nothing like this. Completely revolutionary. That is why it's 3 stars. You could argue that it should come up to date but I wouldn't be suprised if this is a classic tasting menu and there are other more modern ones. Please don't say this is 1 star food. I've eaten at a dozen 1 stars and this is more than that.
the techiques are pretty sophisticated imo
@@Humanprototype-wh8qr oh definitely. I'm not criticising. I'm responding to comments that say it's too simple. A big plate of asparagus with Hollandaise or a pie when people are used to seeing 3 stars have that molecular gastronomy or NOMA vibe
@@jamesbull5482 well noma serves also asparagus, just one and little diffrent threated but sure, its not like 5 diffrents aspagarous textures....and most people got no clue what they talk about nor would have and kind of spirit or skill to work on any near that lvl....may in a burger house around the corner
Agree. I dread to think what they do to an asparagus at NOMA. Probably takes 3 days prep and 12 hours to cook. Well worth it though I imagine.
I agree with you, it is actually 2 stars, but has 3 because of its history.
While we’re at it let’s add Johann Sebastian Bach, Shakespeare, and Renoir et al to that list of the hopelessly old fashion. I’ve eaten at Paul Bocuse 9 times over the years and everything was consistently delicious. In autumn 2020 I dined at a newly consecrated 3-star restaurant in Savoie where the dishes were strikingly original and immensely poorly conceived. When my wife and I were brought our main courses, cauliflower, we threw in our napkins.
Keep it simple...taste ...and what it is all about... inspiring for all generations...it's up to you what you make out of it!
...Rest in culinary peace Paul🙏
This is not simple food
@@DB-sw4yz it's no frills...
Niccee. Lets get this on to a tray.
I suggest 2/3 picture per dish, so we can see what's inside. After breaking it apart
Pochi Monsieurs gli si possono accostare.....fondamentale !!
...I yearn to make approachable variations of these recipes someday. Especially that chicken sauce.
Very Nice Rich Truffle Chicken Sauce Looks Very Tastey your very right 🙂
The sauce is actually one of the easier parts of that dish.
The Chicken itself is the hard part
I cherish every high end restaurant I go . I try to chat with every employee and I personally thank the chef for the food I’ve eaten . Money isn’t everything, appreciation is
thx for the video
Que de souvenirs !?!? ...hein? Jörg - Marie......... 😢
Feels so expensive just by watching this
The only reason why they prepared the asparagus at the table is because that dish would be laughable for a 3 star meal otherwise.
Is it better than pizza?
Haha!
wow
I originally worked there as a the Chef De Partie but when we started doing mucous mornay I was promoted to Chef De Mucous and would finish the dish at the table
What the hell are you talking about???? 🤨🤨🤨🤨
Here because Bill Buford's book: Dirt
Imagine paying so much money for such an elaborate meal and then ruining it by constantly taking pictures of everything.
thanks to Mr Bocuse for not jumping on the bandwagon and messing his exquisite cuisine up with gluten free and superfoods. he saved cooking 50 years ago and was still doing it up to the last day of his life.
"I'm sorry...ur card was declined." 💳😶
Maybe one day...
👍
U know what the bresse chicken costs?
That chicken though.
Looks good, but we were in Bordeaux last month and I have to say that the 2 Michelin start restaurant we went to was much more modern and difficult. After all, I can cook and asparagus with sauce and braised chicken is not difficult. The stuff we ate I would have no chance cooking.
That's a big misunderstanding of cooking. The hardest dish are the simple ones. Mastering a perfect cooking on simple product is complicated. We have a lot of cooking contest in France which are just about cooking an egg or a baguette. Mastering simplicity is the ultimate cooking skill
@@homasas4837 Yes, however two Michelin star restaurants don't just have an egg or baguette. The things we ate were science experiments, yet completely delicious.
@@jjaus you don't get the point. If they are such contest with thousands of chefs competing but however on supposed simple dish, it's because mastering the simple receipe is the hardest thing to achieve. Reading that Paul bocuse isn't worth 3 stars is laughable. He is the best cook ever in the history and his cuisine may look simple but it's the product of talent and years of practice at the highest level. You may have his receipe of its aspergus, you won't end up anywhere close to its result
@@homasas4837 No, you don't get the point. When last did you dine at a two Michelin star restaurant? There are fuck all simple dishes there.
@@jjaus you still don't get it I'd say 🤭
The music is all wrong, and the diner should have gotten the whole chicken.
*2 Michelin star
I hope those servers are paid very well. That's an incredibly stressful job.
wtw5002 It’s easy enough after you’ve done it a few times.
They are paid well. Unlike other countries I could name, it's a vocation and tipping is not done.
@@MrDamo34 When Gordon Ramsay opened his flagship restaurant in London, he fired a server in the middle of service because the server drank water in a spot in the kitchen where guests could see him through a window. That's what I think of whenever I see servers at restaurants of this caliber. I can't even imagine what would happen if one of these poor f**kers dropped an entire tray of food on the dining room floor.
@@wtw5002 this happened from time to time. The only people who never drop a trail are the people who never carry one. Messing up the cut of the chicken is another story since its a technique you should master as a professional maitre d'hôtel
wtw5002 I can understand why they’d be sacked for that. I wasn’t referring to the job as a whole being easy, just that the techniques involved in prepping and serving food at the table aren’t that difficult with a little practice. I used to have to debone and then flambé a Dover sole at the table amongst other things while working as a waiter a few years back. I actually found it more nerve wracking opening a bottle of vintage red wine as you could never guarantee the cork would be in good shape after 10 years!! Even if the wine is fine there would always be a chance a customer would reject a £500 bottle of wine if they spotted a fleck of cork in it.
Bresse chicken ,need a loaf to full you after that
Yeah but have you been Taco Bell lately?
Everything looked wonderful except for that chicken dish. I’m sure it’s tasty, but the whole bladder thing put me off
A drumstick, a thigh, and no breast? WTF?
Also, the whole dish would be cold. Too much faff.
They eat the whole poularde. It is for 2 people. The waiter came back after to refill. For the temperature, it's still mr Paul's restaurant. Everything is perfect 👌
Whats the name for a doggybag in French in case I go there ^^
Doggy bag doesn't exist in France. People will laugh if you ask for it. Or figured out that you are American and add some ketchup in the bag
@@homasas4837 🤣
@@homasas4837😂😂😂
I’m conflicted. There is no doubt this food is old fashioned and played out. With that said, being from a different generation doesn’t make it taste any less delicious.
Age has nothing to do with quality. The words "new" and "improved" are in no way synonyms.
Jesus, bullshit food for extortionate prices
Pass me the rest of that chicken 😉
les gestes du serveur sont trop précipités et pas très élégants
I am all up for luxury etc….but That chicken looks disgusting
Lo hanno rovinato
Who the hell puts their name and picture on the plates n shit and everywhere else
Who? one of the greatest chefs of all time, thats who.
@@saml2601 I know who he is just sayin tho his picture on the plate? C'mon
when you are one of the greatest... why not? C'mon. Would you prefer a shadow image like Michael Jordan's icon dunk?
@@saml2601 No i prefer a plate with no pictures on it you know a classy plate fr that type of restaurant bcuz it feels a little megalomaniac
@@bobbiblaze If it was Gordon Ramsay , Thomas Keller or Alain Ducasse I would agree. The only chefs that can get away with it is Paul Bocuse and James Beard .
looks crappy
You are???? I am sure you can show us some of the dish you can prepare at a high level.
if this was in any other country, it would only have 1 star.maybe.
You saying the French are biased?
Jamieson Donnell no. I’m saying Michelin are.
the guide is actually biased against france. many 1 star restaurants in paris are much better than 2 or 3 stars in uk, usa and asia in general
Shite
Ok...but what's more???
Super old fashioned
Bougie overpriced food what's the point? You can get better food at a hole in the wall mom and pop restaurant for a fraction of the price.
Steve Kioussis So you can say you’ve visited an internationally-acclaimed restaurant for outstanding food. Aren’t there mom and pop restaurants in every country? Plus, I’m sure there are some things that you will spend big money on that I would roll my eyes at! So what is your point again?
no, you can't
I prefer a yummy lasagna or pizza or steak^^
You don't know what you are missing. The three things you named I call Tuesday, Friday and I can't be arsed going to a lot of trouble so I'll make pizza on Sunday.
He is a dinosaur ........he belongs to last century....his dishes are out of date....nothing new....boring
A bit harsh, but I see your point. But then again, do every fine dining restaurants have to be super modern a la new scandinavian cuisine?
while some argue that new food is all about technique with no development in flavour.
idiot
There's more to cooking than new age molecular gastronomy
Explain us more about your abilities to cook, your favourite signature dishes, your favourite cuisine???
such an annoying music