it was a long time in coming but we finally got our lunch at Paul Bocuse. We were greeted by the man himself. old shaky tired record breaker. we left 7 courses, 3 bottles of wine and about 4 hours later... happy The only example i have ever witnessed so far of Classical Excellence. French cuisine at it's best. It will never get better because these dishes, He has worked over the years so that they become the representation of France of the highest order when it comes to food. He sits there, alone, on the opposite side of Ferran Adria of the gastronomic spectrum. Their common points? the best products available. other common points? the quest for excellence on the table, around the table, and well after the table.amazing, quite vetiginous how just a few dishes have maintained his supreme position as a world leader. Nothing fancy about the "volaille de Bresse en vessie" with side vegetable a part from it's most incrdible taste and texture. Never has poultry tatsed like that.
Never will it ever taste like that either.
unique
