Subscribe to this
Bon Anniversaire Chèr Chef Bocuse
Happy 80/81 Birthday Dear Chef Bocuse
When I read today’s tribute to Paul Bocuse in the New York Times, which mentioned how his name is known all over the world, it made me think of a very funny and delightful story which proved the reverse in his very own backyard!
About 16 years ago, I invited my brother to visit my friends the Daquin’s in Auch (Gascony). The plan was to continue on to Lyon where I wanted to read the Bernachon’s the introduction I had written to the revision/translation of their book “A Passion for Chocolate,” and then enjoy dinner chez their Bocuse in-laws .
The weather was bad the day of our departure and the inter-airplanes were delayed in their departure. I knew we would have to make a later reservation at the restaurant and dashed for the phone. A long line had already formed and I, at the head of it, was responsible for holding it up significantly. This is because when I called Lyon information, to my absolute astonishment, the operator had no idea who Paul Bocuse was and couldn’t find the number for the restaurant. Finally the gentleman behind me in outraged and indignant disgust asked for the phone and nearly screamed into it: “Madame—this woman has come all the way from America to eat at this chef’s restaurant and VOUS, you—a French woman living in the same town as this restaurant has never even heard of it. For shame!” Clearly national pride was at stake here. No one on the line objected to our taking the time to deal with this issue--if anything, there was a murmur of assent. Somehow the operator was motivated to come up with the number, I made the reservation for an hour and a half later, and had my second memorable meal Chez Bocuse with an unforgettable story to tell on the side.
I've had many reasons to be thankful for my ability to speak French--but never more than to have been able to enjoy this rare and amusing exchange!
Send to a Friend
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUponTrackBack
TrackBack URL for this entry:
http://www.realbakingwithrose.com/blog/mt-tb.cgi/306
Send to a Friend
Comments
Does anyone have a hamentaschen recipe that would be suitable for people with diabetes? I have a sugar cookie recipe-
3/4 c. unsalted butter, 1/4 cup light butter, 1 cup SPLENDA, 1 T. vanilla, 1/4 cup egg substitute, 1/4 cup water, 3/4 tsp. vinegar and 1 1/2 cups flour.
but I don't know if I can use it for the pastry part of a hamentaschen.
I'm not sure if the proportion of the ingredients is correct.
Any suggestions?
Any help is very much appreciated.
Reply to this Posted by: Linda | February 18, 2007 2:10 PM #
Does anyone have a hamentaschen recipe that would be suitable for people with diabetes? I have a sugar cookie recipe-
3/4 c. unsalted butter, 1/4 cup light butter, 1 cup SPLENDA, 1 T. vanilla, 1/4 cup egg substitute, 1/4 cup water, 3/4 tsp. vinegar and 1 1/2 cups flour.
but I don't know if I can use it for the pastry part of a hamentaschen.
I'm not sure if the proportion of the ingredients is correct.
Any suggestions?
Any help is very much appreciated.
Reply to this Posted by: Betty | February 18, 2007 2:08 PM #
i don't have the star tribune but all you need to do is check the thread on this blog and you will see the recipe that works.
Reply to this Posted by: Rose Levy Beranbaum | February 17, 2007 11:59 AM #
Re: no knead bread Star Tribune/taste
The recipe calls for 1/4 tsp instant yeast. Correct or a typo? thanks JF
Reply to this Posted by: John C Farrell | February 17, 2007 11:46 AM #
que cést vraie!
Reply to this Posted by: Rose Levy Beranbaum | February 16, 2007 1:55 PM #
Some of my most favorite meals have been made so not just because they were fabulous, but because of the trouble I had to go through to be at them!
Reply to this Posted by: Travis | February 14, 2007 2:52 PM #