Adieu, Monsieur Paul

If Michelin Gave Four Stars, Restaurant Paul Bocuse Would Deserve It.

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AUBERGE DU PONT DE COLLONGES

LE FEU SACRÉ

THE CLASSICS

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BOCUSE GOING FORWARD

THE $500 LUNCH

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AMUSE-BOUCHE DE L’AUBERGE

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Tomato Velouté with Basil Emulsion and a Parmesan Crisp

FIRST COURSE

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Lobster in an iced Pouilly Fuissé court bouillon, Osetra Caviar, and Celery cream

SECOND COURSE

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TRUFFLE SOUP V.G.E.

TRUFFLES IN THE SUMMERTIME

THIRD COURSE

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Rouget dressed in Potato Scales

PALATE CLEANSER

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Beaujolais winemaker’s sorbet

FOURTH COURSE

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Bresse Chicken cooked in a bladder ‘a la Mére Fillioux’
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CHEESE COURSE

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Selection of Fresh and Mature Cheese from ‘La Mere Richard’

DESSERT

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DELICACIES AND TEMPTATIONS, FANTASIES AND CHOCOLATES
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THE FINAL ANALYSIS

Written by

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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