Tomorrow night, Tuesday November 16th, we are going to the Bocuse D’Or at Providence. I am excited about this dinner on a number of levels – not least because I suspect it’s going to be some of the fanciest and finest French food in LA for a while. [Okay I know Alinea – with its alleged 3 Michelin stars – was in town cooking up a whimsical storm these last few days as part of Alinea West/Absolute- but when it comes to fine dining I think we can learn a thing or two from this legend of the French culinary world. I know Cimarusti, Giraud, Citrin, Manzke and Esnault will pull out all the stops as they cook together in the kitchen at Providence to raise money for the Bocuse D’Or USA Foundation. The dishes on the menu represent the chefs’ interpretations of Paul Bocuse’s most celebrated dishes – past and present.
Here’s the menu to whet your appetite:
dodine de canard a l’ancienne
duck stuffed with foie gras, truffle and pistachio
gratin de homard a la newburg
gratinéed lobster, sherry, sauce glaçage royale
soupe paul bocuse
(v.g.e. plat crée pour l’elysée en 1975)
double capon consommé, foie gras, black truffle, puff pastry
rouget en écaille
wild french rouget sautéed in potato scales, two sauces
granité des vignerons du beaujolais
filet de chevreuil
loin of venison
roasted market vegetables and fall fruits
trio de dessert classique de maison bocuse
crêpe a l’orange
I first heard about Paul Bocuse because my GT (Grande Tante my Great Aunt) had a signature stove (signed Bocuse) in her kitchen in the Moulin – the beautiful house she shared with the late great film director David Lean. One of my happiest and most delicious food memories is of a dinner she prepared with my father in law Jean Jacques Rachou – to be totally honest she cooked and he kept out of her way. She’s an amazing cook and I am continually inspired by her depth of flavor and creativity in the kitchen.
– Bon appetit mes amis!