Paul Bocuse and the criteria of excellence of French cuisine

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Paul Bocuse and the criteria of excellence of French cuisine

Paul Bocuse and the criteria of excellence of French cuisine

Paul BOCUSE looks back on the current situation of Lyon cuisine, which has not been rewarded by the Michelin Guide. He talks about the importance of maintaining excellence in cooking: "doing every day and doing every day well. Regularity. And I think that’s mostly what Michelin is looking for: something regular".

durée

00

 

min

 

54

 

sec

Publication date : 21 March 1992

Reference:
R22081565
Credits:
Producteur: France Régions 3 Lyon   -   Presenter : Villeneuve, Bernard  -  Participant : Bocuse, Paul
Origin:
In Other Words   -   Producteur: France Régions 3 Lyon
Licence:
Turnkey

Reference:R22081565

Credits:Presenter : Villeneuve, Bernard-Participant : Bocuse, Paul

Licence:
Turnkey
- use for cultural purposes and reserved for the actors of the network with a cultural vocation.
- in Digital Broadcasting and Events
- valid for 5 years.
editorial use
- for the purpose of informing the public or illustrating current events
- in digital distribution on its services,
- valid for 5 years.
- use for purposes of presentation and promotion of the image, brand, history, values of the Contracting Party's company
- or the case of the Beneficiary
- in digital distribution on its services and/or Events,
- valid for 1 year.
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