Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
- 15 M
- 1 H, 30 M
- 11
About Paul Bocuse
Paul Bocuse was named Chef of the Century by the Culinary Institute of America in 2011 and has been a beacon for the culinary world for over 45 years. With three Michelin stars and the Legion of Honor to his name, he’s widely regarded as the father of modern French cuisine. He’s also the author of nearly three dozen cookbooks, including his most recent eponymous title, Paul Bocuse: The Complete Recipes. @paulbocuse_officiel
Warm Lentil Salad
The warm lentil salad, filled with the earthy flavor of lentils, slab bacon, onions, and shallots, is tossed with a walnut oil dressing. A great side.
- 20 M
- 2 H
- 2
Guinea Hen with Cabbage
Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
- Quick Glance
- 50 M
- 2 H
- 2