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".
00
min
54
sec
File : Michelin Guide
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