Wine, Cheese and Dessert at Paul Bocuse Before I get to the cheese and desserts I want to just briefly mention something about wines. The wine list at Paul Bocuse is not over large but represents most all of the major wine regions of France and includes a few selections from other wine producing countries. The sommeliers are very helpful and well versed in their products. With my Langoustine Risotto I ordered a glass of Meursault from Bouchard vintage 2003 (15 Euros). Then with the lamb and on into the cheese I found a half bottle of Gevry-Chambertin from A. Rousseau vintage 2004 (55 Euros). The Gevry-Chambertin was everything I hope for in a French Burgundy. The Pinot Noir grape (as all Red Burgundy must be 100% Pinot Noir) was a delicate symphony of lilac petals, sweet cherry fruit and mild tannins. It was a perfect accompaniment to the lamb and later to the cheeses. Pinot Noir tastes different in France. When it is shipped across the ocean it loses some of its delicate character. I hardly ever order Red Burgundy outside of France.
The cheese selection is tremendous. Not only is there the cheese board which, as you can see in the photos on the next page is huge, over 4 feet long and 2 feet wide, there is also a wheel of Roquefort cut with its own "guillotine" and a selection of the traditional Lyon cheese "fromage frais".
After cheese it is time to get down to some serious dessert enjoyment. The menu I ordered actually included 2 dessert courses. First a freshly made "Crepe Suzette' lightly dusted with sugar and swimming in a bit of Grand Marnier is presented. Then the dessert selections are brought out and you choose from there. I decided on a fresh strawberry tart. It was probably the best I have ever tasted. Finally a selection of small candies and macaroons is sent over to enjoy with the coffee. As I was finishing Mr. Bocuse came over to talk briefly. I am sure he saw the look of total contentment on my face and he ordered the Maitre D' to snap the photo of The Master and me that you can see on the next page.
I plan to get back for another visit with Mr. Bocuse on my next trip to Lyon. This is just too good to pass up! Yes it is a bit of an expensive treat. Lunch with wines, a bottle of mineral water and coffee came to 204 Euros (about $280.00) and that includes tax and tip. But I cannot think of a better way to spend 3 hours. That comes to about $93.00 an hour. Why you pay more than that to have your legs waxed and get nowhere near the same level of satisfaction!
Paul Bocuse Restaurant, www.bocuse.fr, www.bocuse.com, reservations are a must and can be made on the web site. Tel: (011 33) 4 72 42 90 90 Fax: (011 33) 4 72 72 85 87. Open all year for lunch and dinner. All major credit cards accepted.
Copyright Marc R. Kauffman 2008 - 2011. All rights reserved.