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Paul Bocuse Recipes - Yahoo Recipe Search
Food52Chef Paul Bocuse famously served this truffle soup to the president of France. Our version is true to the original recipe, but we did make some substitutions.Food.comThis is an awesome creme brulee. I'm asked for the recipe each time I serve it. It is great for company because you fix it the day before. ZWT South region (French burnt cream).Food.comThis is such a classic. Although I do sometimes like some of the contemporary mismatch of flavors, stronger Southeast Asian flavors, etc, my preference is simpler flavors done right. It's hard to beat sole meuniere when it is perfectly cooked and presented. I will always take this over recipes that tend to hide the taste of fish by over saucing and over cooking.Food.comBased on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients list (I wouldn’t want anyone to think that Paul made this suggestion!). Much of the cook time is simmering time, i.e., it's not busy time.Food and WineIn 2018, Food & Wine named this recipe one of our 40 best: One of the world’s most celebrated chefs and a leader of the French “nouvelle cuisine” movement, Paul Bocuse was an icon. Bocuse’s irresistible chicken, cooked with vinegar, represented two big trends of the times: big, bold flavor (from the vinegar) and a focus on overall lightness, which Bocuse championed. With just a handful of ingredients and simple directions, this is a dish we have never stopped making. This version swaps fresh tomatoes for tomato paste, uses lower-acid rice wine vinegar in place of red wine vinegar, and significantly reduces the amount of butter.Food NetworkTender, juicy fish wrapped in buttery puff pastry with a vegetable filling is picture-perfect and offers an enticing mix of flavors and textures. Add a silky wine-and-herb sauce for serving and you have a spectacular meal. Loup en croûte (sea bass in pastry) is a classic French dish introduced in the 1970s by Chef Paul Bocuse and much imitated since. The fillets of fish (or whole fish) are typically stuffed with a simple vegetable mixture like the sautéed spinach in this recipe, but the dish can also get a luxe treatment with a creamy mousse of lobster or scallops. The original dish favored a European sea bass known as loup de mer, but bronzino fillets are an excellent substitute and easy to find at fish markets. Once baked, bring the whole pastry-wrapped fish to the table to oohs and aahs and slice it into individual servings. We add a creamy French-inspired sauce Choron, a kind of tomato béarnaise, flecked with fresh tarragon and chervil for a perfect balance of flavors.
