For many people around the world, Paul Bocuse was the incarnation of French gastronomy, a colossus of haute cuisine. He was among the first chefs to understand the value of publicity and was a tireless promoter of French food and of his own restaurant, L’Auberge du Pont de Collonges, near Lyon. As a rising chef in the 1960s and ’70s, Bocuse was associated with France’s so-called nouvelle cuisine, moving the popular palette away from classic fare steeped in heavy sauces toward lighter dishes elevated by regional ingredients.

We will dine on salad Lyonnaise, scallop and lobster ragout, poached chicken breast with morel mushrooms and finish with cheeses from the Chatham cheese Company. We will taste the wines from the famous Guigal winery which was Bocuses favorite.

This class meets in the Culinary Arts Center in the Education Wing.

Please provide the names of additional attendees in the Order Notes section upon checkout.