Recipe from Paul Bocuse's book "My best recipes", which he himself called a small textbook of simple food. The book was republished after 25 years. I have it in Russian, 2013. They prepared a three-course Sunday dinner from it yesterday. It seems to be nothing special, ordinary products, but it turned out somehow very good)) I tried not to break the technology, I only reduced the quantities, because they cooked for two. Quite quickly - the fish and mushrooms were baked in the oven, and on the stove I turned the apple pie.
For 2 servings
- 200 g brown mushrooms
- 30 ml cream 20%
- 20 g oil drain
- 30 g cheddar
- 1 large egg yolk
- Salt, freshly ground black pepper, nutmeg
Melt the butter in a skillet; sauté the mushrooms, stirring with a wooden spoon, until all the liquid has evaporated, 15 minutes. It took me less time.
During this time, preheat the oven. In a salad bowl, mix the yolk with cream, salt, pepper, grate a little nutmeg.
Lubricate the baking dish with oil, put the mushrooms, pour over the sauce, sprinkle with grated cheese.
Bake for 10-15 minutes, serve hot in the form in which they were baked.
Bocuse offers for 4 servings - 750 g of champignons, 3 egg yolks, 70 g of butter, 100 ml of cream, 60 g grated cheese gruyère, salt, pepper, nutmeg.
Paul Bocuse's recipe from My Best Recipes is actually for a sea bream, but the sea bass on the counter looked much more fun, so I made such a replacement.
For two
- Seabass about 500 g
- 1 medium red onion
- 150 g beige champignons
- 150 g cherry tomatoes
- 2-3 sprigs of thyme and parsley
- small bay leaf
- 1/2 cup dry white French wine
- 2 tbsp olive oil
- half a lemon
- Salt pepper
Preheat the oven to 180 gr.
Clean and gut the fish, rinse in cold water and pat dry with a towel. Rub the outside and inside with olive oil, put thyme, bay leaf and parsley inside, place in a baking dish of the appropriate size for the fish, pour a little olive oil on the bottom. Spread tomatoes, onions, chopped mushrooms around, salt and pepper everything to taste, pour wine over.
Put in hot oven for 20 minutes, then turn off the oven and leave the dish in it for another 5-7 minutes.
Serve in the same form in which baked, garnish with lemon wedges.
Served with white rice or steamed potatoes.
IN original recipe for 4 people - 1 gilthead weighing 1 kg, 200 g champignons, 200 g tomatoes, half a glass of dry white wine, 50 g onions, 50 g shallots, 2 tbsp olive oil, thyme, parsley, bay leaf, salt, pepper, lemon .
I’ll add about myself that in the plates you must not forget to pour everything with the resulting broth sauce and that it is very, very tasty.
For 2 servings
- 100 g flour
- 1 egg
- 60 g sugar
- 125 ml milk
- 1/4 tbsp grow oils
- 1/4 tsp salt
- 1/2 tsp vanilla sugar
- 2 apples
If you get lumps, wipe the dough through a colander. Leave for 3 hours.
Just before frying, peel and grate the apples on a regular grater. Add the remaining sugar to the apples and mix well with the dough.
Grease the pan vegetable oil, heat it and pour the dough, it will turn out like a thick pancake. Turn it every 7 minutes, fry for a total of 30 minutes. Pierce in the middle with a knife to make sure neither the dough nor the apples stick to it.
Serve warm, with sugar and heavy cream, which you will put in a separate bowl.
Bocuse offers for 4 people - 200 g flour, 2 eggs, 125 g sugar, 250 ml milk, 1/2 tsp salt, 1/2 tbsp. peanut butter, armature additive to taste - st l of cognac or orange blossom tincture or vanilla, 4 ranet apples.
My remarks.
Since I cooked half the norm, I took a frying pan with a diameter of 18 cm. The first time you need to turn it over, trying with a spatula, when you feel that it will turn over)), after about 7 minutes. After 2 minutes, I smoothed the edges with a spatula so that they were without a bevel. I forgot to put the remaining sugar in the apples, I didn't need to, as it turned out.
Bake for 40 minutes, turn every 5 minutes. No more oil added.
It turns out not a pancake, not a pancake, namely a pie, very ruddy, rather dense, slightly moist from apples and completely baked. Tasty! very.
Simple home recipe. Lived in my kitchen. Minimum ingredients and effort. But the sauce is not at all banal. In the process, almost all of the vinegar is evaporated, leaving the sauce with a pleasant sourness. In the recipe whole chicken, but I think it's better to take only thighs.
for 4 servings:
- 4 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, DO NOT peel
- 1 chicken (about 1.7 kg), cut into 10 pieces
- freshly ground black pepper
- 1/2 cup rice vinegar
- 2 medium tomatoes, skin removed, seeds removed and cut into 1 cm cubes
- 2 tbsp chopped green parsley
Add garlic.
Season the chicken with salt and pepper and fry on all sides over medium heat until golden brown, about 8 minutes.
Add vinegar and tomatoes. Bring to a boil, reduce heat and simmer until chicken is done, about 15 minutes. Transfer chicken to another bowl and cover.
Boil the sauce for 4 minutes until thickened. Remove from fire.
Squeeze the garlic, crush and mix with the sauce. Add the remaining 2 tbsp. butter and parsley. Add salt and pepper to taste.
Pour the sauce over the chicken and serve.
The original recipe from the book "My best". I took other types of meat and did not add nuts.
- 200 gr veal
- 200 gr pork tenderloin
- 100 gr fat
- 50 gr ham
- 1 egg
- 2 yolks
- 1 large shallot
- 1 tbsp cognac
- 2 slices of white bread
- 1 tbsp flour
- Pepper
- Puff pastry briquette
Roll out a third of the dough and cut out a disk. Lay the dough on parchment paper.
In a ring from a detachable form, put on the dough, put the minced meat tightly. Cover it with the rolled out left dough. Press the pie around the perimeter. Make a hole in the middle. Lubricate everything with yolk glaze. Decorate with cut-out dough shapes. Roll into a ball and place on top of the cake's ventilation hole.
Bake 50 minutes at 350 F.
For the test
- 250 g flour
- 150 g butter
- 75 g powdered sugar
- 1 egg
- 3 lemons (juice and zest)
- 100 g butter
- 125 g powdered sugar
- 3 eggs
- 2 tbsp. spoons of cream
The recommended shape is round with a diameter of 28 cm.
But I can’t get enough of the one that I bought this winter in Finland) Now I bake all the tarts only in it.
So I have a test. And for the cream, I took 2/3 of the declared ingredients.
Roll out the dough with a rolling pin. Thickness is about 6 mm.
Put in a mold, trim the edges, prick the dough with a fork. Additionally, you can fall asleep with beans, after covering the dough with parchment.
Bake in a preheated 180 g oven for 15 minutes.
Wash the lemons, grate the zest on a fine grater, squeeze the juice.
Mix softened butter with sugar, cream, eggs, mix thoroughly. Then add the zest and juice, mix.
Remove the sand base from the oven, remove the load. Reduce oven heat to 120 degrees. Pour the cream into the base and put in the oven for 30 minutes.
Cool down. Place in refrigerator for 3 hours.
Decorate as desired. There is no decoration in the book. And I put in a raspberry. Otherwise, it turned out very faded.
Great with tea and coffee. But for dessert we had Solaris wine from the Nesterovs' Winery (Remember I wrote about them when talking about my trip to the Krasnodar Territory?). Duchess and propolis in the aroma (a hint of creaminess on the palate) set off beautifully lemon pastry, and pastry added sophistication to the wine.
Recipe from Paul Bocuse French Cuisine, 1977.
- 110 gr butter
- 1 cup flour
- 1/2 cup sugar
- 3 eggs (separate whites from yolks)
- 2 tbsp vanilla sugar
For this tart, I made pâte sucrée according to Paul Bocuse's recipe, everything else is the same. Favorite spring tart.
- 250 g flour
- 100 g cold butter
- a pinch of salt
- 125 g sugar
- 1.5 eggs (I have 1 egg and 1 yolk)
- 1 tsp orange blossom
- 4 large rhubarb stalks
- 150 g sugar
- 1 tbsp starch
- 1+1 tbsp Sahara
- powdered sugar for serving
After 15 minutes, I took the dough out of the refrigerator, quickly rolled it into a cake about 0.5 cm thick, lined it with a tart dish with a diameter of about 28 cm and put it in the refrigerator again for an hour.
I cleaned the rhubarb, cut it into cubes with a side of about 1 cm, covered it with sugar, put it in a colander, put it in a bowl so that the juice drained into it.
It would be nice to pre-bake the basket blindly, without filling, but I did not do this.
Sprinkled the bottom of the basket with sugar and starch, laid out the rhubarb, sprinkled with sugar, Baked in an oven preheated to 190 ° C until the sides were beautiful dark golden color (about 45 minutes).
If the tart is allowed to cool before serving, the juice will harden. But we always eat rhubarb tarts hot, and they are delicious.
This is how I do not like to fry pancakes, but according to this recipe there was not a single pancake lumpy. They roll over without a problem.
For about 15 pancakes:
- Butter - 50 g
- Flour - 250 g
- Sugar - 1 tbsp.
- Salt - 1 pinch
- Egg - 3 pcs
- Milk - 500 ml
- Vegetable oil - for frying
2) In a deep dish, mix flour, sugar, salt and eggs. Add milk and mix gently with a whisk.
3) Add melted butter, mix, cover the dish with a towel and leave the dough on the table for 1 hour.
4) Heat the pan, grease with vegetable oil and bake pancakes.
5) Put the finished pancakes on a plate and cover with a film so that the edges do not dry out.
Notes: I always add 1 tbsp to the dough. Roma. I add oil to the pan only when baking the first pancake, and then I do not add any more.
Pancakes are not sweet, so you can safely serve jam to them, chocolate paste, condensed milk and so on.
For 2 servings
- 125 g flour
- 1 egg
- half tsp powdered sugar + for sprinkling to taste
- 50g butter
- zest of half a lemon
- 1.5 g baking powder
- 1 tsp rum
- oil for frying (I needed about 1 cup, fried in a small saucepan for 7-8 pcs)
Finely grate the lemon zest. Mix flour, powdered sugar and baking powder in a bowl, add egg, zest, rum, oil. Knead the dough with your fingertips until it becomes soft.
Roll out the dough thinly on a cutting board sprinkled with flour, cut into triangles or squares, they should be pierced in the middle so that the donuts swell better in deep-frying. I used a cocktail tube for holes, cut into squares with about 5 cm sides, there are no photos in the book.
Heat the oil for frying, it will be ready when a small piece thrown into it quickly turns golden. Then start putting pieces of dough in small portions into hot oil. When they rise and become ruddy, put them on a paper towel. Make sure the oil doesn't get too hot.
Sprinkle sugar or powdered sugar on top and serve.
According to the book for 8 people - 500g sifted flour, 200g butter drain, zest of 1 lemon, 4 eggs, 1 pinch of powdered sugar, 1/2 sachet of baking powder, 1 tbsp of rum, 1 liter of peanut butter, sugar for glazing
Delicious, small portion prepared very quickly.
Soup with mussels from cookginy
- 4 quarts mussels
- 1 bottle of white wine (chardonnay)
- 3 shallots
- 3 1/2 tbsp chopped parsley
- 7 tbsp butter
- 1 1/4 cups olive oil
- 2/3 pound onion finely chopped
- 2/3 lb leeks, sliced into strips
- 6 1/2 pounds fresh fish
- 3 pounds chopped tomato, seeds removed
- 3 1/2 tbsp fenella, chopped
- 2 garlic cloves
- 1/2 bay leaf
- 1 sprig thyme
- Saffron
- Salt and pepper
- 1 1/2 cups cream
- Crackers
- grated cheese
Heat olive oil in a separate saucepan, add onion and leek. Cook for about 5 minutes, stirring.
Add 4 quarts of water, remaining wine and mussel juice; add fish, tomatoes, spices. Boil 40 minutes.
Pass the soup through a sieve. Rub everything to extract the juices. I removed the hard seasonings and ran everything through a blender to a very thin slurry.
I warmed everything up, added at the last moment cream and mussels taken from the shells. I kept it on the stove for about 2 minutes.
Served with crackers and grated cheese.
Pea soup from rivka_ch
- 350 g split peas
- 1.5 liters of water
- 5 small carrots
- 1 "bouquet" of celery (do this for me, otherwise I can't)
- 2 leeks
- 5 garlic cloves
- 1 piece of smoked meat "loin"
- 1 chopped onion
- 1 tbsp olive oil
- thyme, salt, bay leaf and black pepper to taste
Leek, onion, garlic and smoked meat simmer in olive oil. Add carrots and celery, add water. Season and cook for 1.5 hours. Get the bay leaf! Grind coarsely with a mixer.
What is pâté in French? These are several types of meat, chopped in different ways, indispensable spices and special baking conditions. Patés are traditionally served hot, cold, and even prepared ahead of time. We offer you two detailed prescription from the master Paul Bocuse.
Minced meat for pâtés
- 400 g pork fillet
- 500 g fresh fat fat
- 30 g salt with spices
- 3 eggs
- 100 ml cognac
Cooking: 20 minutes
Carefully remove the veins and films from the meat, cut the skin from the fat. Cut the meat and lard into cubes, finely chop them or crush them in a mortar. When you get a homogeneous mass, pour salt into it, then add eggs one at a time, then add cognac. To check whether the minced meat has enough salt and spices, boil a piece of minced meat the size of a hazelnut in a small amount of boiling water over low heat.
Veal pate in shape
- minced meat for making pâté (see previous recipe)
- 400 g veal ("nut" from the top of the veal leg)
- 400 g pork fillet
- 500 g fresh fat fat
- 300 g lean boiled ham
- enough slices of bacon to cover the mold and put on top of the pate
- 50 g cognac
- 1 sprig thyme
- 1 bay leaf
- salt, freshly ground pepper
For 6 persons
Cooking: 30 minutes
Pickling: 2 hours
Roasting: 1 hour 30 minutes
Carefully remove all veins and films from the meat and cut the meat into cubes with a side of 3 cm, and the fat into slices the thickness of a finger. Salt, pepper, sprinkle with spices, add cognac. Put in a salad bowl and leave to marinate for 2 hours. Then add the minced meat to the marinated meat and mix.
Cover the bottom of the form with strips of lard, put a mixture of marinated meat and minced meat on top. You can also lay out the bottom of the form with strips of lard, spread a layer of minced meat on top of this lard, then another layer of pieces of lard, veal, pork, lard and ham, alternating them, and then again a layer of minced meat and so on, to the top of the form. The top layer is strips of fat.
Make a hole in the middle of the filled form, put thyme and bay leaf to the right and left of it, cover with a lid and place the form in water bath. Keep in the hot oven for at least 1 hour 30 minutes.
This time will vary depending on the form in which the pâté is cooked and the nature of the meat used, so the readiness of the dish is best judged by the juice that will appear on the edges of the form. When the pâté is ready, this juice will be light and clear.
Take the mold with the pâté out of the oven, remove the lid, and place an appropriately sized board on top of the mold, with a 250g weight on top of the board. Using a press will make the pâté firm and uniform as it cools. Without a load, the pate will be loose, and it will be difficult to cut it into pieces, they will crumble.
On the other hand, if the load is too heavy, then some of the fat will leave the pate, and it will not be tasty enough.
To serve the pâté, wash the outside of the mold thoroughly and place it on a dish covered with a folded napkin.
Pate Ferdinand Wernert
Dough:
- 500 g flour
- 15 g salt
- 150 g butter
- 1 egg
- about 200 ml of water
Filling:
- 500 g veal (meat from the top of the veal leg)
- 180 g pork fillet
- 800 g fresh fat
- 250 g raw lean ham
- 20 g salt with spices
- 1 thyme inflorescence
- 1 bay leaf, finely powdered
- 100 ml cognac
- 2 eggs
For 10 persons
Cooking: 40 minutes
Test extract: 12 hours
Roasting: 1 hour 15 minutes
Dough. Prepare it the day before. After standing for 12 hours, the dough will lose its excessive elasticity. It must be made elastic and folded 4 times with an envelope, as in the preparation of puff pastry.
Veal. Cut the veal to be cooked into 8 long, narrow pieces, 1.5 cm wide and 15 cm long. From the bacon, cut out two large pieces of 20 cm wide and 30 cm long (or four pieces of 15 cm) and 8 narrow slices (the same size as the pieces of meat). Cut the ham into pieces of the same size and quantity.
Put the pieces of veal and slices of lard in a deep dish, sprinkle with salt and spices, thyme and finely crushed bay leaves, mix everything so that the meat is saturated with spices, pour over with cognac. Leave until use, stirring this mixture from time to time.
Ground meat. Cut the pieces of pork fillet into large cubes. Cut the rest of the veal, lard and ham in the same way. Sprinkle with spice salt, thyme and bay leaf, then finely chop with a knife or mince. Pound the resulting minced meat in a mortar and mix very well, pouring in the beaten eggs and cognac left over from the marinade. To make sure there is enough salt, you need to cook a piece of minced meat in a small amount of boiling water and try.
Dough. Roll out 3/4 of the dough with a rolling pin. In this case, you should get a rectangle from the dough with a width of 35 cm and a thickness of 8 mm.
Put the dough on a baking sheet, put a large slice of lard in the middle of this dough, put a layer of minced meat, a layer of veal, lard and ham on top, alternating these layers. After the ham again comes a layer of minced meat and so on, until filling. All components of the filling must be distributed evenly, but it is necessary to finish with a layer of minced meat, which is covered with a second piece of bacon on top.
Lightly moisten the edges of the dough with a damp cloth or brush. Lift them up and stretch a rectangle of dough over the top slice of bacon from two long sides so that the edges of the dough are connected to each other.
Next, run a damp brush or napkin over the entire surface of the dough. Lay on top another rectangle from the dough layer, which should have exactly the same dimensions. Previously, this top layer of dough is adjusted to the bottom layer with a knife along all edges of the dough. This will allow him to behave correctly during baking.
Using pastry tweezers or index and thumb fingers, pinch the edge of the pastry to be baked, holding the tool or fingers at an angle. Brush the surface of the dough with the beaten egg. Decorate the top of the baked dough with cuts. Finally, using the tip of a knife, make two holes with a diameter of 1 cm along the middle line of the already decorated dough and insert a tube of oiled paper into each of them so that steam comes out of the dough.
Place in a hot oven. When the dough has a nice color, protect it from excessive heat by covering it with damp white paper. good quality, which does not emit an unpleasant odor when heated, because this odor will most likely pass to the dough.
After about an hour, a small amount of meat juice will stand out around both tubes, which will gradually harden and form meat jelly. By this phenomenon, you can determine the readiness of the test. This evidence is the most correct.
This dish can be served hot, warm or cold. Note that hot dough is harder to cut.
author 
Paul Bocuse French chef and restaurateur, one of the most famous chefs of the 20th century
Discussion
We tried this recipe! From the first time, of course, it didn’t turn out so well, but the second time my mother helped and everything worked out for us, as tasty as possible! And, for the first time, for some reason, the whole roll fell apart! But it still didn't affect the taste!
Beautiful photo! super recipe, it seems to me! I think you can cook it, and you need to try it!
Thanks a lot for the recipe
extraordinarily beautiful photo! maybe I'll do a heroic deed and cook a pate according to your recipe, but usually I make it with chicken or lamb liver also tasty and very satisfying
250 g raw lean ham
04/09/2013 01:06:30, Blogoff Sergey
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Pastes from Paul Bocuse. Authentic French recipes. Pound the resulting minced meat in a mortar and mix very well, pouring in the beaten eggs and cognac left over from the marinade. Bakery. Cooking. Cooking recipes help and advice on cooking...
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Pastes from Paul Bocuse. Authentic French recipes. How to cook pate - French recipes from Paul Bocuse: minced meat, ham, veal, lard. And how long to bake?
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Authentic French recipes. How to cook pate: minced meat, ham, veal, lard. Patés are traditionally served hot, cold, and even prepared ahead of time. We offer you two detailed recipes from the master Paul Bocuse.
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History remembers the great chefs of the past. Antoine Karem, Karoly Gundel forever inscribed their names on the pages of her invisible book, others perished forever. The chefs of the new generation - - - have everything one can only dream of, and only time will tell which of them will be remembered a hundred years later. But there are among our contemporaries and those about whom we can say for sure: they deserved their place in the pantheon during their lifetime. After all, chefs come and go, but gastronomy is eternal. It was to her that the classic devoted his life french cuisine Paul Bocuse.
Monsieur Bocuse was born in 1926 into a family of hereditary culinary specialists, and from the very beginning it was clear what fate awaited the boy who entered one of the restaurants in Lyon as an assistant cook. Five years before the birth of Paul, his grandfather, Joseph Bocuse, sold the family restaurant, and at the same time the right to use the Bocuse sign, which the grandson was able to return only many years later.
But more on that later.
Indeed, through the youth of Paul Bocuse, like other people of that era, the Second World War passed with a bloody stroke. Now it has become fashionable to blame the French for how quickly they surrendered France and that most of them did not support the Resistance, feeling great under the occupation.
One way or another, but after the start of the war, Paul Bocuse joined the army as a volunteer, fought and was seriously wounded in Alsace. Salvation came to the future great cook in the person of American doctors from a field hospital. “I always say that American blood flows in my veins, because the Americans gave me a blood transfusion,” Bocuse admitted.
The main merit of Bocuse is the creation of a "new cuisine" that replaced the classic "cuisine classique" - artsy, complex, high-calorie. Bocuse and his colleagues began to build their kitchen according to completely different principles, which were formulated by authoritative restaurant critics Henri Gaut and Christian Milhaud:
- Refusal of excessive complication in cooking.
- Cooking times for fish, seafood, game birds, veal, green vegetables and pâtés have been significantly reduced to preserve the natural taste.
- Dishes are prepared with as fresh ingredients as possible.
- Refusal of large menus in favor of shorter ones.
- Refusal to use strong marinades for meat and game.
- Avoiding heavy sauces thickened with flour, such as Spanish or béchamel, in favor of flavoring dishes with fresh herbs, quality butter, lemon juice and vinegar.
- Inspiration is drawn from regional dishes instead of classic cuisine.
- The use of new technologies and modern equipment: Bocuse even used (oh, horror!) microwave ovens.
- When preparing meals, chefs began to pay close attention to the dietary needs of guests.
- Adherents of "nouvelle cuisine" are extremely inventive and constantly create new combinations and combinations of products.
As you can see, almost everything on which the “new cuisine” is based (except for very highly specialized moments) has long become quite a familiar mainstream - and in fact, in the middle of the 20th century, such an approach to restaurant cuisine, which contrasted sharply with home cuisine, was a curiosity.
The term "new cuisine", by the way, was also first used by Henri Gaut, who described the dishes prepared by Bocuse and his colleagues for the first flight of the Concorde airliner in 1969. Six years later, in 1975, for a reception at the Élysée Palace, Bocuse made the first truffle soup, which later became his signature dish: black truffle soup topped with a puff pastry hat is still served in Bocuse's restaurant under the name "Soup E.G.V." in honor of French President Giscard Valery d'Estaing, who was present at the reception. Anyone can touch the gastronomic secrets of the Elysee Palace for some 80 euros.
The merit of Bocuse was not so much the creation of the concept of "new cuisine" as its active dissemination. Many of his students, brought up in the "new cuisine", have become famous chefs who have introduced this tradition in their countries, and " ", created in 1987, has become the most prestigious award given annually to chefs from around the world. Bocuse himself was also not bypassed by all sorts of insignia - suffice it to mention the highest French award, the Order of the Legion of Honor. On March 30, 2011, the Culinary Institute of America awarded Paul Bocuse the title of Chef of the Century.
Mere mortals can touch the creations of the maestro in his restaurant L’Auberge du Pont de Collonges, which is often called simply “Bocuse”: in 1966, Paul Bocuse still bought the family brand, once sold by his grandfather. The restaurant, now a stronghold of French cuisine, was awarded 3 stars by Michelin in 1965, and since then it has never left the top of the gastronomic Olympus.
Many critics, however, argued that such a special attitude was a kind of nod to the merits of the great chef, not reflecting the real bar that the restaurant held - but who would dare to take a star from Bocuse himself? .. Despite the high prices, Bocuse was recorded many days ahead. For those who cannot afford such an expensive pleasure, Bocuse opened in Lyon, which the maestro considered the gastronomic capital of France, a chain of brasseries with more democratic prices.
In old age it is difficult not to be a conservative, especially since Bocuse's approach, once revolutionary, has long become a classic. The maestro was calm about new trends in cooking, believing that if the restaurant is open and full of guests, the chef does everything right, regardless of the cuisine he offers. However, about Ferran Adria, who is considered the creator of the modernist approach to cuisine, Bocuse said that he was just a cook.
And this, probably, lies the whole philosophy of the most titled chef of our time: in order to reach heights, you do not need to be the creator of anything. Just being a chef is enough.
On January 20, 2018, Paul Bocuse passed away - the great chef, who had been suffering from Parkinson's disease for several years, died in his restaurant.
On this occasion, the French Minister of the Interior, Gérard Collon, tweeted: “Monsieur Paul was France. Simplicity and generosity. Mastery and the art of living. The pontiff of gastronomes has left us. May our chefs in Lyon and in all corners of the world cherish the fruits of his passion for a long time to come.”
“There is nothing mysterious or magical about my recipes, just follow them.” This is how Paul Bocuse addresses his readers in the preface of his book My Best Recipes. For the first time it saw the light in France more than a quarter of a century ago, then it was republished a few years ago and, finally, this year it appeared in Russian translation by the Astrel publishing house.
According to the author, of the many books he wrote, this one was the most successful. And it's not hard to see why. Bocuse himself calls this essay "a little textbook of simple food." When the most eminent chef of the 20th century gives such simple everyday recipes, it cannot but be a success. Unlike Bocuse's flagship restaurant, l'Auberge du Pont de Collonges, which is difficult for the average person to get into - bookings are months in advance and prices are high - Bocuse's cuisine in this cookbook is more than affordable.
Bocuse is considered the founder of the "new" French cuisine. Supposedly, the term nouvelle cuisine was first applied to the dishes that Bocuse and several other French chefs prepared for the first flight of the Concorde supersonic passenger plane in 1969.
Then this cooking made a sensation with its simplicity compared to the complex classical cuisine of France. After more than four decades, it is clear that Bocuse's cuisine is the real french classic, perhaps only freed from the excesses of previous eras.
In this sense, the word "textbook", which Paul Bocuse uses in relation to his book, looks quite appropriate. Because the main thing in good cuisine is the technique of cooking and strictness in relation to the choice of products. Otherwise, it doesn't matter if you cook in Chinese or Italian: the French cooking school has been and remains the best in the world. 
The simplicity that the 86-year-old French chef calls for is the wisdom of a chef who has seen everything, tried everything and raised several generations of famous students. A few years ago, I happened to be present in Moscow at a master class by Bocuse. Over the years, I have also met some of the chefs in the Rhône-Alpes region where Bocuse works. The Troisgros brothers are all people with their own style and their own ideas about haute cuisine. But, watching how they cook, it is impossible not to be amazed by the refinement of movements, the virtuoso mastery of food processing techniques. This is the same French school.
Bocuse shares some of his secrets in the book. He, for example, confesses his love for a cast-iron pan, one of those used by French peasant women at the time when he himself began to cook (in Lyon, they say that a generation of great Lyon chefs inherited techniques and recipes from their mothers). He also writes that he prefers a gas stove with electric oven. When I was choosing a stove for my dacha, by mistake I ordered exactly this one (and I wanted it with a gas oven). Now you can flatter yourself that this is Bocuse's choice.
Even those who do not like and do not know how to cook should have this book. You can just enjoy it! And if you, moreover, are not indifferent to delicious food, then it just needs to be put on the shelf.
PS: sorry for the bookmarks, but I didn’t pull them out for a photo, but I’ll lose them later! :)
The book is beautifully designed: hardcover, embossed map of France on the cover, coated paper, ribbon lace and many, many pages... It will be a wonderful gift for someone else and for yourself.
The first thing that struck me about this book was the illustrations. The watercolors that illustrate each recipe are simply divine, and so different from the usual food photos. Looking at them is a pleasure! By the way, the illustration does not always show the final dish, sometimes it is a beautiful French landscape or products that will be required for cooking. As a result, the book turned out to be simply incredibly atmospheric.
The name of Paul Bocuse was the next thing I noticed, but when I already received the book, it turned out that he was not the author, but rather a reviewer: his little comments and tips are for almost every recipe. However, this doesn't make the book worse.
There are not just a lot of recipes in the book, but a lot. They are collected from all over France, and what I like is that these are not some complicated and incomprehensible haute cuisine dishes, but simple, homemade recipes that are prepared in every home.
At the same time, each recipe indicates which region this particular recipe is typical for.
Each recipe is preceded by a short story related to that dish. I love reading stories! A real little gastronomic guide from which you can learn a lot of new and interesting things about what and why the French eat
And, in general, the book would be absolutely perfect if it were not for the translation ... Unfortunately, the translation is in trouble. Although reading some of the recipes is quite funny because of this. Especially if you understand which phrase was translated the way it was translated ...
Some of the ingredients the translator did not bother to translate into Russian at all, they were simply transcribed: put whatever you want ... Well, or look for someone who knows French and who will translate.
In other recipes, it seems that the list of products and the recipe itself were written by different people, since the list contains some products, and the recipe has others ....
Fortunately, this does not apply to all recipes. Most, hooray!, are quite digestible, and quite easy to prepare. I now regularly cook recipes from this book, and I really like the result!
