In A Food Lover’s Pilgrimage to France, to be released 22 October, Dee Nolan travels from Dijon to Saint-Jean-Pied-de-Port: from Burgundy’s vine-covered slopes to the gastronomic capital of Lyon up onto the vast windswept meadows of the Aubrac plateau; along the dramatic Lot river; through the gentle hills of Gascony and, finally, to the trout-filled rivers of the Pyrénées.The cooks and farmers she encountered along the way belong to some of Europe’s most enduring food cultures. In this extract, Dee shares her memorable dining experience at the restaurant of Paul Bocuse, a legend among chefs. And if this extract whets your appetite for your own Bocuse experience, you can book now for the exclusive launch dinner for A Food Lover's Pilgrimage to France.
My meeting with Paul Bocuse is set for tomorrow morning and I’m as nervous as a kitten. It’s impossible to overstate Paul Bocuse’s importance in the French fine dining revolution of the second half of the twentieth century when the style of cooking changed dramatically and chefs emerged from the wage-earning anonymity of the kitchen to become the owners and faces of their own restaurants. This new generation became international media stars and entrepreneurs. They lent their names to products, wrote cookbooks and consulted far and wide. Celebrity chefdom was born.
Paul Bocuse took to this ‘personality cuisine’ like a duck to water and by the 1970s, in France and beyond, he was as famous as any film star or soccer hero. He still is. Not only is he an exemplary chef, but he is a born showman, an intuitive marketer and a natural leader. La Bande à Bocuse – Bocuse’s gang – was the name given to a highly influential fellowship of chefs that included Jean and Pierre Troisgros. Their hallmark was the nouvelle cuisine that had started with their mentor, chef Fernand Point. It showcased quality ingredients and liberated traditional haute cuisine from heavy sauces. It was a watershed moment in cooking worldwide and Paul Bocuse was its standard-bearer. Quentin Crewe spent time with him for his late-1970s groundbreaking book on French chefs. ‘All these chefs look to Bocuse as the master,’ he wrote. ‘Paul Bocuse has leadership in full measure . . . he is driven on and on. Partly, it is his overpowering energy, enough for four men.’
The Bocuse name is proudly displayed above his restaurant, L'Auberge du Pont de Collonges.
Now, even in his late eighties, he remains at the heart of a global business with restaurants, bistros and hotels in France, America, Switzerland and Japan. The jewel in the crown is L’Auberge du Pont de Collonges, in a suburb of Lyon. I’ve never eaten in a Bocuse restaurant, so I’d made an online booking from Australia to dine at L’Auberge and when I arrive there’s no mistaking where I am. A life-size mural of the Bocuse family greets diners at the restaurant entrance. The photo on the cover of the huge menu is the Bocuse signature image: chin resting on one hand, his Bassett Hound eyes looking out from below the rim of a starched, pleated white skyscraper toque blanche. I know that the Bocuse family residence is beyond a door in the dining room. This side of the door feels like a well-to-do bourgeois family home, complete with its lifetime of memorabilia. The decor is yellow and watermelon: painted wood panelling, chandeliers, swagged curtains, large comfy armchairs, nineteenth-century oil paintings of milkmaids alongside photos of Frank Sinatra, black-and-white family photos, old postcards of the riverbank beyond the restaurant when Collonges was a village, a framed thank-you letter from Laura Bush and three perfect white roses on every table, as directed by Madame Bocuse. The service is seamless. Everyone speaks English and no doubt umpteen other languages. The welcome is warm.
The dining room feels like a family home, with favourite paintings and photographs.
I order the four-course Menu Classique, the cheapest of the three menus at 145€, but I hardly feel deprived because I start with the classic Bocuse casserole of lobster à l’Armoricaine (a tomato and herb sauce) and for my main course I will at last get to eat the prized Sisteron lamb from the thyme and rosemary pastured uplands of Provence. My glass of Olivier Leflaive Meursault has just arrived when a small tureen topped with a thin, golden dome of pastry is placed in front of me. ‘It’s from Monsieur Bocuse – you are a friend of Philippe Mouchel’s,’ says Charles, the maître d’hôtel. Back in Melbourne, Philippe had talked movingly of his years as a Bocuse’s executive chef who came to Australia to mastermind the Bocuse restaurant in Melbourne and never went home to France. Now, courtesy of their close and lasting friendship, I am about to eat a dish that had recently reduced a top New York Michelin-starred chef (April Bloomfield) to tears of pleasure. I pinch myself. This is the famous Soupe aux truffes noires V.G.E. created by Bocuse in 1975 for a legendary lunch with French President Valéry Giscard d’Estaing and La Bande à Bocuse to celebrate Bocuse receiving the Légion d’honneur. It’s on the menu for 80€. I crack open the pastry and up rushes a whoosh of truffley aromas. It is, in essence, a simple beef and vegetable soup, but it’s elevated to the sublime with truffles, and is one of the best things I’ve ever eaten. Another starter follows – salmon marinated with herbs – and so I struggle a little to finish my lamb, which is superb. Alongside are spring vegetables (new potatoes, peas and baby carrots) and a rich, rich potato gratin.
The sheer pleasure of the Bocuse Soupe aux truffes noires V.G.E. reduced another Michelin-starred chef to tears.
Suddenly, there is a frisson in the room. Paul Bocuse has appeared in the doorway. He’s dressed as if he’s stepped off the menu cover. Maître d’hôtel Charles is by his side. He’s greeting all his diners, I think, but no, moving slowly, he comes to my table. We shake hands and I can’t believe it when he slides into the empty chair across from me, his chef ’s hat towering over his small frame. Charles translates as he asks fondly about Philippe Mouchel and wants to know what I’ve eaten, what did I think of it? He mentions our meeting the next morning and then, before he says goodnight, he gives me a copy of an English edition of Best of Paul Bocuse. When I open the book I find it’s personally inscribed to me. I had read accounts of his extraordinary kindness, of not charging young diners who clearly love good food and of his absolute dedication to training the next generation of chefs. I reflect on how much I’m savouring my meal tonight – everything has been classic, nourishing, flavourful. Curious and inventive, Paul Bocuse has said that travel, especially to Japan in the 1960s, changed his cuisine. But he comes from a ten-generation line-up of local cooks, so the long tradition and extraordinary history of French cuisine is in his genes. While fads and fashions blow in and out of our modern food world like summer storms, Bocuse’s style of cooking is unwavering.
Chefs in the Bocuse kitchen at L'Auberge du Pont de Collonges.
Charles returns with a dessert trolley as big as a small country. Truly, I say, I can’t eat another morsel. ‘You have to,’ he says. ‘Monsieur Bocuse will ask me in the morning what you had.’ I ask Charles which is his favourite dessert. ‘The rum baba!’ After the kindness and generosity of tonight, I’d hate to seem ungrateful but please, I say to Charles, tell him a little white lie tomorrow and say I had the rum baba. When I leave I’m looking forward to returning in the morning. How could I be nervous with such a gracious man? Quentin Crewe wrote that L’Auberge du Pont de Collonges ‘is a house of grande cuisine, yet not pompous or forbidding’. He also wrote that real generosity characterises all of Paul Bocuse’s daily dealings. Clearly, in forty years, nothing has changed.
- Dee Nolan
Join Dee at the Exclusive Launch Dinner for A Food Lover’s Pilgrimage to France
When: Monday 20 October
Where: Cutler & Co., Fitzroy, Melbourne
A four-course Bocuse and Burgundy dinner with wine especially prepared by Andrew McConnell with guest chef, Philippe Mouchel.
Book your ticket now!
A Food Lover's Pilgrimage to France by Dee Nolan - Photography by Earl Carter