PAUL BOCUSE BRASSERIES 80 recipes

PAUL BOCUSE BRASSERIES
80 recipes
Glénat Livres
“Le verre et l’assiette” series
Author: Jean Fleury
Foreword by Alain Ducasse
Photography : Jean-François Mallet
Specifications:
Paperback
280 colour pages
Format: 210 x 270 mm
Price France: 25 Euros
This book presents Paul Bocuse’s brasseries in Lyon, a gastronomy reference which has never been
equalled to this day. These brasseries’s motto could be: gastronomy is available to everyone!
Each of these brasseries says something special: for North, it is traditional cooking from the Lyon
area, East and West are turned towards cuisine of the world, South explores Mediterranean tastes and
Argenson pays homage to bourgeois cuisine.
Along with more than 100 recipes, the book presents the best traditional products (poultry, Saint
Marcellin, Charolles beef, Lyon charcuterie...) with a history and tips on how to use them at their best.
In his foreword, Alain Ducasse writes: “The supreme elegance: making his cuisine accessible to everyone.
Enter these Lyon brasseries, read this book, make his recipes. You’ll love Bocuse as a whole, and he is so
complete!”
Jean Fleury founded the Bocuse Brasseries, and runs them today. He is one of Paul Bocuse’s closest
collaborators and one of the finest connoisseurs of the Lyon region cuisine.
Jean-François Mallet majored at the École supérieure de cuisine française and is also a very talented
photographer. He worked several years in the kitchen of Joël Robuchon, Michel Rostang, Michel Kenever
and Lenôtre as a cook, and for Gourmet USA, Elle à table (press) and Paul Bocuse, le feu sacré (Glénat) as
a photographer.
Key points:
- Paul Bocuse, the world’s most famous chef, three-starred since forty years, is a reference in
gastronomy around the world.
- This book gives an idea of these brasseries’s atmosphere.
- Other books by Paul Bocuse published by Glénat: Le Feu Sacré (2005) and Simple comme
Bocuse (2008).
Contact:
Éditions GLÉNAT, 39 rue du Gouverneur Éboué, 92130 Issy les Moulineaux, France
Foreign Rights: James Elliott, [email protected], Phone: + 33 (0)1 41 46 09 72/Fax: + 33 (0)1 41 46 11 13