The Chef is Naked

fx

Mon, 21 Mar 2016 14:54:20 GMT

I am very pleased to hear that you were pleased with the meal - that is the most important, after all.

julien

Wed, 27 Feb 2013 17:16:54 GMT

I"m astonished to read this. I dined at Bocuse"s restaurant 2 months ago, and for me, everything was perfect from amuse bouche to dessert...

The Soupe VGE is a marvel of taste and flavors, and the cheese are from the most famous cheese store in lyon, which is a reference. And at my time they were at the right temperature (the creamy st Marcellin :D)

I ate at other 3 star restaurants, and maybe this one is not on the same level for dressing plates or flavor associations, but it"s one of the most touching ones, with great classics extremely well made.

Cocinero

Fri, 23 Sep 2011 22:47:58 GMT

Bonjour, un article vraiment bon. Il semble correct de parler de votre exp�rience ici, mais la cr�dibilit� �tonnante mauvaise du guide Michelin. Salutations de l"Espagne.

fx

Mon, 9 Aug 2010 21:37:51 GMT

Yes indeed, but the power of propaganda is such that very few people in France would dare say that this is not a very good restaurant.

Haik

Sat, 7 Aug 2010 06:49:42 GMT

The Mickey mouse should have been a good indication not to go in. :)

fx

Sun, 15 Feb 2009 14:35:18 GMT

Mami, I don"t think visiting another of Mr Bocuse"s restaurants is on the menu for me!

Mami

Sun, 15 Feb 2009 07:13:44 GMT

This is so true. I think Mr Bocuse has become such a driven businessman/celebrity who has perhaps forgotten joy of cooking & eating. His global outposts (Tokyo & Melbourne - although lasted only a few years) were somewhat the similar state when I tried.

By the way, I heard 4 bistros he has in central Lyon are quite good & reasonable - anyone tried these? and Halles de Lyon which is refurbished in honour of Mr Bocuse, is superb :)

fx

Wed, 17 Dec 2008 06:46:10 GMT

Leonid, I think in the specific case of Bocuse they had 15 years to downgrade his rating. I saw a documentary on him and every year he is very worried about the new edition - for good reason.

Leonid Surpin

Mon, 15 Dec 2008 00:03:37 GMT

Said but true. Michelin is very slow to respond to the changes. I have been on the receiving end of that phenomena a few times myself.

fx

Mon, 27 Oct 2008 17:07:12 GMT

JMZ have fun with the butternut squash soup!

jmz

Mon, 27 Oct 2008 15:30:21 GMT

....sigh... We had the almost exact same experience at Tavern on the Green in NYC... It is a pure tourist trap. We attended a wedding there. Food? Awful...inedible. Bathroom so ghastly aromatic I opted to wait til I got home. Service? frightening. It appears the daughter of the former owner now runs the place after he died. It"s just shameful.

But, I thank you for your unabashed honesty. I wish everyone was as candid. BTW, I love the site!! I am making the butternut squash soup tonight...only I don"t have curry leaves. :-)

fx

Tue, 29 Jul 2008 12:22:10 GMT

Michael, thanks for your visit! I don"t feel that bad, now that I was able to share my experience with other people, at least that helped somebody. Bocuse is acutely aware of the state of his restaurant but all he cares about is that people talk about him. It"s a bit sad, he is very nice and humane for an egomaniac, many better chefs are much less of a person than he is. But for serious food, move on to another place!

Michal Feyoh

Mon, 28 Jul 2008 23:06:22 GMT

thank you for this eye-opener. i"m sad for paul bocuse because he seems to be in denial about the reality of his restaurant"s declining quality. really sad that some people can think that it"s OK to rest on their laurels once they"ve got them. and i"m sad for you, too, for shelling out that amount for a meal that (pardon the pun) left a bad taste in your mouth.

fx

Mon, 30 Jun 2008 07:28:00 GMT

Peter, I am glad to hear from somebody who saw Bocuse when indeed he was still a great man. Now he is still a great guy, no doubt, but if you want a really memorable meal you might want to check some of his competitors.

peter wiffen

Sun, 29 Jun 2008 17:48:38 GMT

My wife and i ate at paul bocuse in 1995 for our 40th wedding anniversery. we had the finest meal that we have ever eaten,the great man was in the kitchen overseeing the food. they prepared a miniature cake for us and brought out a hurdy gurdy to play us a song. just after our visit Jonathon Meades (Times Rest.Critic). also visited gave it 10 out of 10 and eulogised about it. We have the menu of "95 and our photo with the great man. you left it too late to see him at his best.

fx

Fri, 11 Apr 2008 01:43:54 GMT

Eric, bonjour et merci pour ton commentaire! C"est difficile de dire la v�rit� sans blesser les sentiments des Fran�ais qui n"ont jamais mang� chez Bocuse et croient ce qu"ils en lisent. C"est bien dommage alors que tant de jeunes chefs font un travail infiniment sup�rieur. Mais bon, Bocuse soutient toujours ses jeunes coll�gues et tant qu"on le flatte c"est un gars plut�t sympathique.

lecras eric

Thu, 10 Apr 2008 05:25:38 GMT

Dear colleaguesI am a chef and love your site, what you write in unfortunately true 500 hundred pound is a lot of money in a way you are fairly nice you should have post this add on the first page not the second one.PS: We are not insulted Lecras Eric Bangkok

Richard Bennett

Thu, 16 Aug 2007 20:15:27 GMT

This phenomena is endemic today. Tour d"argent is a sad tourist attraction rather than what is used to be. As to Bernard Loiseau, every person interested in haute cuisine ought to read the inspiring "The Perfectionist" by Rudolph Cheminisky, Peguin 2005 a detailed analysis of the star system which drives the great chefs to giving their lives for the quest of stars and gold.