Arts & Entertainment
Amuse-bouche: ‘Without butter, without eggs, there is no reason to come to France’
Published
6 years agoon
Posted By
Outlaw PartnersBy Scott Mechura EBS Food Columnist
Just one of the many quotes made famous by French chef, Paul Bocuse.
For me, the word iconic has lost much of its meaning due to rampant overuse. However, there is no more fitting word to describe the man the Culinary Institute of America declared Chef of the Century in 2011.
Chef Bocuse passed away on Jan. 20, at the age of 91. He died in Lyon, France—in the home he was raised in, and the very bed he was born in.
About 20 years ago, I was having a conversation with my friend and co-worker Tom about his last job. He had spent two grueling years with Chef Jean Banchet at Le Francais in Wheeling, Illinois, a suburb of Chicago.
Banchet was old friends with Bocuse—they came up together in many of the same kitchens throughout France. Bocuse and Banchet were two of the prized apprentices of Chef Fernand Point, who trained directly under Auguste Escoffier. Point first uttered the well-known quote, “Never trust a skinny chef.” And Escoffier, as he is simply referred to, was quite literally the chef that created modern cuisine as we know it today. It occurred to us that Tom could not have come from a more “noble” culinary-training family tree.
Bocuse was one of the original architects of what became a decades-long push from France known as nouvelle cuisine, or the new cuisine. At its core, this meant “cutting edge” presentations of the day that could be as simple as serving fish with the sauce underneath to showcase its beauty and quality.
Bocuse earned his first Michelin star in 1958, his second in 1962, and a third and final Michelin star in 1965. In 1966, he reclaimed Auberge du Pont de Collonges from the man who had purchased it from his father in his home town of Lyon. In 2015, he received the Grand Officer of the National Order of Merit for maintaining three Michelin stars for over 50 years. As of the 2017 guide, his restaurant still had three stars.
Currently, France has 27 restaurants with three Michelin stars. There is no precise number of restaurants in all of France, but it is in the tens of thousands. Many restaurants that achieve the coveted third star have difficulty retaining them for more than a few years. There is truly no comparison that would put Bocuse’s achievement in perspective.
Bocuse went on to create the Bocuse d’Or, a global cooking competition held every two years in Lyon. It is so prestigious, it is regarded as the Olympics of culinary competition, and teams have been known to prepare and train years in advance.
I remember, as a young cook, visiting my French chef’s home. There on his wall was a picture of the ever-stoic Bocuse with his signature stare and folded arms. I remember thinking it hung as proudly as my grandfather, and many of his generation, had hung pictures of John Wayne on their wall.
Contemporary celebrity chefs like Jean George Vongerichten and Daniel Boulud both spoke of Bocuse’s intimidating stare. They said if you made a mistake as a young apprentice, it could fall upon you like death itself.
But not without a sense of humor, Bocuse once said that “if an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.”
I can’t recall a male country artist who hasn’t said he was influenced by the late Johnny Cash. Concurrently, I can’t imagine a chef out there who hasn’t, directly or in some degree of separation, been influenced by Chef Paul Bocuse.
Scott Mechura has spent a life in the hospitality industry. He is a former certified beer judge and currently the executive Chef at Buck’s T-4 Lodge in Big Sky.
The Outlaw Partners is a creative marketing, media and events company based in Big Sky, Montana.
Upcoming Events
april, 2024
Event Type :
All
All
Arts
Education
Music
Other
Sports
Event Details
We all are familiar with using a limited palette, but do you use one? Do you know how to use a
more
Event Details
We all are familiar with using a limited palette, but do you use one? Do you know how to use a limited palette to create different color combinations? Are you tired of carrying around 15-20 different tubes when you paint plein air? Have you ever wanted to create a certain “mood” in a painting but failed? Do you create a lot of mud? Do you struggle to achieve color harmony? All these problems are addressed in John’s workbook in clear and concise language!
Based on the bestselling “Limited Palatte, Unlimited Color” workbook written by John Pototschnik, the workshop is run by Maggie Shane and Annie McCoy, accomplished landscape (acrylic) and plein air (oil) artists,exhibitors at the Big Sky Artists’ Studio & Gallery and members of the Big Sky Artists Collective.
Each student will receive a copy of “Limited Palette, Unlimited Color” to keep and take home to continue your limited palette journey. We will show you how to use the color wheel and mix your own clean mixtures to successfully create a mood for your paintings.
Each day, we will create a different limited palette color chart and paint a version of a simple landscape using John’s directives. You will then be able to go home and paint more schemes using the book for guidance.
Workshop is open to painters (oil or acrylic) of any level although students must have some basic knowledge of the medium he or she uses. Students will be provided the book ($92 value), color wheel, value scale and canvas papers to complete the daily exercises.
Sundays, April 14, 21 and 28, 2024
Noon until 6PM.
$170.
Time
14 (Sunday) 12:00 pm - 28 (Sunday) 6:00 pm
Event Details
Please join the Arts Council of Big Sky for free music from Jacob Rountree at the Wilson Hotel Lobby Bar from 5-7 p.m.
Event Details
Please join the Arts Council of Big Sky for free music from Jacob Rountree at the Wilson Hotel Lobby Bar from 5-7 p.m. on April 24.
Jacob Rountree is an alternative/indie songwriter living in the stunning alpine of Montana. Contemplative yet playful, his lyric forward style is reflective of his love for philosophy, poetry and quantum physics.
Time
(Wednesday) 5:00 pm - 7:00 pm
Location
The Wilson Hotel
145 Town Center Ave
Event Details
Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
Event Details
Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
Time
(Wednesday) 7:00 pm - 9:00 pm
Location
The Waypoint
50 Ousel Falls Rd