{"id":4264,"date":"2018-02-17T12:41:57","date_gmt":"2018-02-17T12:41:57","guid":{"rendered":"http:\/\/www.2011familymakeover.com\/?p=4264"},"modified":"2018-02-17T12:51:41","modified_gmt":"2018-02-17T12:51:41","slug":"no-time-to-waste","status":"publish","type":"post","link":"https:\/\/www.2011familymakeover.com\/?p=4264","title":{"rendered":"No time to waste"},"content":{"rendered":"

5:15 am, coffee, check, blog, check, laundry, check. This morning we need to leave by 7:30 to drop Ty at the mountain and then head to Denver for Lori’s appointment to get her hair colored. Can’t have her going to the islands as a brunette!<\/p>\n

We should be done sometime around noon and then will rush up the hill to get ready for our wine dinner at 7 pm. We need to leave around 4:15 to get Lorenzo and Jen and then drive to Keystone before taking not one, but two gondolas up to the restaurant which is perched at 11,000 feet. The dinner is a tribute to the famous French Chef Paul Bocuse. He died January 20th at the age of 91 and was the most important chef in the World in the post war era. Based in Lyon France, he had a 3 Michelin Star restaurant for decades and was awarded the top medal in France as a cultural ambassador to the Country. The chef tonight, from the famed French Laundry in California, is recreating his famous dishes which we are pairing the wines with. For example, the soup was one he made for the French President and is made up of truffles, mushrooms and foie gras and sold for 106 Euros a bowl. There’s more but it’s an extensive menu that I’m sure will be great. Lori and I will eat selectively and skip the wine but the dinner is all sold out at $200 a person. Should be fun.<\/p>\n

If I have it figured right, Jag should be on a plane sometime this afternoon starting to make his way home. He has 3 planes to take before he’ll land in Denver tomorrow evening. We were driving down early tomorrow to take Lorenzo and Jen to the airport for their 4 pm flight but now they’ll take a shuttle so we don’t have to leave so early. This really helps as we haven’t even thought about packing!<\/p>\n

Time to get moving. Have a great day and a month from today is St. Patrick’s Day! God Bless. Here’s some more on Chef.<\/p>\n

Paul Bocuse<\/h1>\n
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From Wikipedia, the free encyclopedia<\/div>\n
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Paul Bocuse<\/span><\/th>\n<\/tr>\n
\"Paul<\/a><\/p>\n
Born<\/th>\n11 February 1926
\nCollonges-au-Mont-d’Or<\/a>, France<\/span><\/td>\n<\/tr>\n
Died<\/th>\n20 January 2018\u00c2\u00a0(aged\u00c2\u00a091)
\nCollonges-au-Mont-d’Or, France<\/span><\/td>\n<\/tr>\n
Website<\/th>\nhttp:\/\/www.bocuse.fr\/<\/a><\/td>\n<\/tr>\n
Culinary career<\/b><\/td>\n<\/tr>\n
Cooking style<\/th>\nNouvelle cuisine<\/a><\/td>\n<\/tr>\n
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Current restaurant(s)[show]<\/a><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Paul Bocuse<\/b>\u00c2\u00a0(pronounced\u00c2\u00a0<\/small>[p\u00c9\u201dl bokyz]<\/a><\/span>; 11 February 1926 \u00e2\u20ac\u201c 20 January 2018)[1]<\/a><\/sup>\u00c2\u00a0was a\u00c2\u00a0French<\/a>\u00c2\u00a0chef based in\u00c2\u00a0Lyon<\/a>\u00c2\u00a0who was known for the high quality of his restaurants and his innovative approaches to cuisine.<\/p>\n

A student of\u00c2\u00a0Eug\u00c3\u00a9nie Brazier<\/a>, he was one of the most prominent chefs associated with the\u00c2\u00a0nouvelle cuisine<\/a><\/i>, which is less opulent and calorific than the traditional\u00c2\u00a0cuisine classique<\/a><\/i>, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that\u00c2\u00a0Henri Gault<\/a>\u00c2\u00a0first used the term,\u00c2\u00a0nouvelle cuisine<\/i>, to describe food prepared by Bocuse and other top chefs for the maiden flight of the\u00c2\u00a0Concorde<\/a>\u00c2\u00a0airliner in 1969.[2]<\/a><\/sup><\/p>\n

Contributions to French gastronomy<\/span>[<\/span>edit<\/a>]<\/span><\/span><\/h2>\n

Bocuse made many contributions to French\u00c2\u00a0gastronomy<\/a>\u00c2\u00a0both directly and indirectly,[3]<\/a><\/sup>\u00c2\u00a0because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian\u00c2\u00a0Eckart Witzigmann<\/a>, one of four\u00c2\u00a0Chefs of the Century<\/i>\u00c2\u00a0and chef at the first German restaurant to receive three\u00c2\u00a0Michelin stars<\/a>.[4]<\/a><\/sup>Since 1987, the\u00c2\u00a0Bocuse d’Or<\/a><\/i>\u00c2\u00a0has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Bocuse received numerous awards throughout his career, including the medal of Commandeur de la\u00c2\u00a0L\u00c3\u00a9gion d’honneur<\/a>.[3]<\/a><\/sup><\/p>\n

The Culinary Institute of America<\/a>\u00c2\u00a0honoured Bocuse in their Leadership Awards Gala on 30 March 2011. He received the “Chef of the Century” award.[5]<\/a><\/sup>\u00c2\u00a0In July 2012 the Culinary Institute of America announced in the\u00c2\u00a0New York Times<\/a><\/i>\u00c2\u00a0that they would change the name of their\u00c2\u00a0Escoffier<\/a>\u00c2\u00a0Restaurant to the Bocuse Restaurant, after a year-long renovation.[6]<\/a><\/sup><\/p>\n

In 1975, he created\u00c2\u00a0soupe aux truffes<\/i>\u00c2\u00a0(truffle<\/a>\u00c2\u00a0soup) for a presidential dinner at the\u00c2\u00a0\u00c3\u2030lys\u00c3\u00a9e Palace<\/a>. Since then, the soup has been served in Bocuse’s restaurant near Lyon as\u00c2\u00a0Soupe V.G.E.<\/i>, VGE being the initials of former president of France\u00c2\u00a0Val\u00c3\u00a9ry Giscard d’Estaing<\/a>.[7]<\/a><\/sup><\/p>\n

Restaurants<\/span>[<\/span>edit<\/a>]<\/span><\/span><\/h2>\n
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Le Nord<\/i>, one of Bocuse’s chain of brasseries in central\u00c2\u00a0Lyon<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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L’Auberge du Pont de Collonges<\/a><\/i>, Bocuse’s main restaurant in\u00c2\u00a0Collonges-au-Mont-d’Or<\/a>, the place of both his birth and death<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Bocuse’s main restaurant,\u00c2\u00a0l’Auberge du Pont de Collonges<\/a><\/i>, is a luxury establishment near Lyon, which has been serving a traditional menu for decades.[3]<\/a><\/sup>\u00c2\u00a0It is one of only 27 restaurants in France to receive a three-star rating in 2017 by the\u00c2\u00a0Michelin Guide<\/a>.[8]<\/a><\/sup>\u00c2\u00a0He also operated a chain of\u00c2\u00a0brasseries<\/a>\u00c2\u00a0in Lyon, named\u00c2\u00a0Le Nord<\/i>,\u00c2\u00a0l’Est<\/i>,\u00c2\u00a0Le Sud<\/i>\u00c2\u00a0and\u00c2\u00a0l’Ouest<\/i>, each of which specialize in a different aspect of French cuisine.[9]<\/a><\/sup><\/p>\n

Paul Bocuse’s son,\u00c2\u00a0J\u00c3\u00a9r\u00c3\u00b4me<\/a>, manages the “Les Chefs de France<\/a>” restaurant which the elder Bocuse co-founded with\u00c2\u00a0Roger Verge<\/a>\u00c2\u00a0and\u00c2\u00a0Gaston Len\u00c3\u00b4tre<\/a>\u00c2\u00a0and is located inside the\u00c2\u00a0French pavilion<\/a>\u00c2\u00a0at\u00c2\u00a0Walt Disney World’s<\/a>\u00c2\u00a0EPCOT<\/a>.[10]<\/a><\/sup>[11]<\/a><\/sup><\/p>\n

Bocuse was considered an ambassador of modern French cuisine.[12]<\/a><\/sup>\u00c2\u00a0He was honoured in 1961 with the title\u00c2\u00a0Meilleur Ouvrier de France<\/a>.[13]<\/a><\/sup>\u00c2\u00a0He had been apprenticed to\u00c2\u00a0Fernand Point<\/a>, a master of\u00c2\u00a0classic French cuisine<\/a>. Bocuse dedicated his first book to him.[9]<\/a><\/sup><\/p>\n

Institute Paul Bocuse Worldwide Alliance<\/span>[<\/span>edit<\/a>]<\/span><\/span><\/h2>\n

In 2004 the Institut Paul Bocuse Worldwide Alliance was created.[14]<\/a><\/sup>\u00c2\u00a0In 2014 the Alliance brought together students of 14 nationalities for a course in\u00c2\u00a0Lyon school<\/a>\u00c2\u00a0and\u00c2\u00a0university<\/a>.[14]<\/a><\/sup><\/p>\n

Death<\/span>[<\/span>edit<\/a>]<\/span><\/span><\/h2>\n

Bocuse died of\u00c2\u00a0Parkinson’s disease<\/a>\u00c2\u00a0on 20 January 2018 in\u00c2\u00a0Collonges-au-Mont-d’Or<\/a>; in the same room above his restaurant,\u00c2\u00a0L’Auberge du Pont de Collonges<\/a>, in which he was born in 1926.[15]<\/a><\/sup>[16]<\/a><\/sup>\u00c2\u00a0He was 91.<\/p>\n

Works<\/span>[<\/span>edit<\/a>]<\/span><\/span><\/h2>\n