TRIBUTE TO PAUL BOCUSE
From 1st March at La Rotonda restaurant.
José Luque, executive chef at The Westin Palace, Madrid interprets the historice recipes of Paul Bocuse, creator of the Nouvelle Cuisine and the best chef of all times.
The menu begins with the popular sausage of Lyon in brioche bread, continues with its famous Soup of the Eliseo, created for the president Valéry Giscard d'Estaing and consisting of a truffle soup with puff pastry. Follow a red mullet with Nantúa sauce, widely used in the Nouvelle Cuisine. One of the techniques applied by Bocuse was called en vessie (in pig's bladder), what later would be the technique of vacuum cooking, as interpreted by Luque in his Pularda en vessie. Finally, Gâteau Président, a chocolate cake created in 1975 by Marice Bernachon in tribute to Bocuse in the handing over of the Legion of Honor from the President of the Republic.
MENU TRIBUTE TO BOCUSE
Lyon style baked pork sausage in brioche bread
Red mullet with crispy potato flakes and Nantua sauce
Poulard en vessie 2018
Président Cake by Maurice Bernachon