A Special Event at the James Beard House Honoring a Culinary Icon
“Chef of the Century,” “Lion of Lyon,” and “Father of French Cuisine” are titles that have been respectfully bestowed on one of the most influential chefs of his generation: Paul Bocuse. Monsieur Paul is credited with reshaping French cuisine and transforming Lyon into one of Europe’s most decorated culinary destinations. On January 20, 2018, Chef Bocuse passed away at the age of 91. Noting the anniversary of his passing, five French chefs from Washington, D.C., Maryland, and Virginia, whose culinary careers and styles have been personally shaped by Chef Bocuse, are celebrating his legacy at the James Beard House in New York, NY by presenting “Merci, Chef: A Tribute to Chef Paul Bocuse” on January 22, 2019. The presentation will feature a cocktail reception and six-courses of cuisine showcasing Chef Bocuse’s signature techniques, ingredients and dishes, woven with personal stories from each chef.
At his Michelin three-star restaurant, L’Auberge du Pont de Collonges, Monsieur Bocuse redefined Nouvelle cuisine with a modern approach to French cooking, where fresh produce was showcased and dishes were lighter, simpler and more delicate. His culinary style and artistic technique reshaped French cuisine and laid the foundation for modern culinary benchmarks.
“Paul Bocuse was the incarnation of French cuisine,” said French President Emmanuel Macron.
“Monsieur Bocuse was 20th century’s maestro of French cuisine,” said Chef Sebastien Rondier, a native of Southwest France and executive chef of Brabo Brasserie in Alexandria, Virginia. “He pushed the boundaries of French cuisine, and foraged a spirit of exploration and greatly impacted my career as a professional chef.”
The “Merci, Chef: A Tribute to Chef Paul Bocuse” evening will include a reception and dinner featuring dishes that highlight Monsieur Bocuse’s signature technique and dishes. Throughout the dinner, the presenting chefs will share personal stories illustrating Monsieur Bocuse’s impact on their career.
The menu includes:
“charcoal” of truffles and chestnuts
Pomme Soufflée Farcie a La Crème De Comte, Reglisse
puffed potato, comte cheese, liquorice powder
lyonnaise sausage, brioche, reduction of morgon wine
Vichyssoise et Caviar d’Aquitaine
potato vichyssoise, aquitaine caviar
Foie Gras Marbrée by Chef Rondier terrine de foie gras marbrée, gelée of prune, chutney of fruits, walnut cake
Mousse Chaude de Truite by Chef Monnier warm mousse of trout, coulis of crayfish
Poulet au Vinaigre by Chef Maupillier chicken au vinaigre, pomme darphin, choux blanc, tarragon sauce
Paleron De Bœuf Confit by Chef Courseille confit of beef rossini, white truffle potato “ mille-feuille”
poached pear a la beaujolaise
Tarte Tatin aux Pommes by Chef Bendano
apple tarte tatin, crème fraiche
The “Merci, Chef: A Tribute to Chef Paul Bocuse” event will be held on Tuesday, January 22, 2019 at 7:00 p.m. The reception and dinner will take place at the James Beard House, located at 167 West 12th Street, New York, NY 10011. Tickets are $220, inclusive of tax and gratuity, and are available online at https://www.jamesbeard.org/events/merci-chef-paul-bocuse-tribute?category=Dinner or by calling the James Beard House at 212-627-2308.
About the James Beard House
Well known as the foremost, esteemed organization in the celebration and promotion of the culinary industry, presenting at the James Beard House is an honored opportunity for all chefs. The historic James Beard House in New York City’s Greenwich Villages serves as a “performance space” for visiting chefs, and hosts top names in food as guest chefs, such as Daniel Boulud and Nobu Matsuhisa. The James Beard Foundation serves to promote the culinary arts by celebrating chefs and food industry professionals at the James Beard Foundation Awards and other culinary awards ceremonies. It also provides opportunities for scholarships and education to burgeoning culinary upstarts, and hosts events and programs to educate and inspire understanding of the culinary arts.