Dining with Paul Bocuse
20th January 2011
Our CEO, Hein Koegelenberg, is currently in Europe with the Leopard's Leap team. In Lyon, they dined at the restaurant of legendary chef Paul Bocuse.
Bocuse is famous for his innovative take on French gastronomy, his nouvelle cuisine, and as a champion of fresh, high quality ingredients. Nouvelle Cousine is a lighter, less opulent take on classical French cooking, and has ten characteristics, namely:
- A rejection of excessive complication in cooking.
- Cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés were greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic.
- The cuisine was made with the freshest possible ingredients.
- Large menus were abandoned in favor of shorter menus.
- Strong marinades for meat and game ceased to be used.
- They stopped using heavy sauces in favour of seasoning their dishes with fresh herbs, high quality butter, lemon juice, and vinegar.
- They used regional dishes for inspiration instead of cuisine classique dishes.
- New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.
- The chefs paid close attention to the dietary needs of their guests through their dishes.
- The chefs were extremely inventive and created new combinations and pairings.
The team was delighted when Bocuse visited their table!Below is Hein Koegelenberg (left) with Leopard's Leap winemaker Eugene van Zyl, and Bocuse in the middle.