Here’s a few images of some amazing times chez Bocuse. The last time I went, he was working the dining room, shaking hands, posing for pictures. Limping from table to table. The Chef whites immaculately pressed and clean, and the hat as high as ever. After the meal we sat for a brief moment in the kitchen. He looked at me and asked “how many do you do for lunch?” Around 40 pax I replied. Bocuse lifted his head and smiled “well today we did 90” - He really was the boss to the end. - Bon voyage chef
We mourn the loss of #monsieurpaul. He was a giant. He was ”the man.” . Chef Paul Bocuse was not only my dear friend but a man who changed our lives and the lives of millions. He set the example for chefs and restauranteurs. He helped us understand the importance of evolution, teaching, mentoring, sharing, and building meaningful relationships. . In his lifetime, he began a culinary revolution thereby elevating the awareness of cuisine on a global scale, which in turn informed how we view and interact with food. We are forever grateful for his love for America, and for being the Chef that motivated the culinary culture of this country. He will be deeply missed. . We stand on the shoulders of those who came before us. There are few individuals who have bourn the weight of our profession, and the modernization of restaurants around the world, as Chef Paul has. . I will miss him dearly and will continue to champion his legacy. Join me in celebrating his exemplary life.
Reposez en paix Monsieur Paul... merci pour tout ce que vous nous avez légué, pour toutes ces portes que vous nous avez ouvertes... vous incarnerez pour toujours la grande cuisine française, nous vous devons tant. 🙏🏼🙏🏼🙏🏼
The best picture of my life my brother who I lost the best fried. The one I who I could confess guilty the one who told me live life... u gone but u live inside my heart in my dream and posting u on my weakest moment and making it my strongest .... SO GUYS IF U NEED SOME ONE TO HEAR U I AM THAT GUY A CALL AWAY .. just DM share ur pain and I promise I will cal u where ever u are and hear u and do my best to make it a happy day of my life #gaggan#callmeifyoursadiwillmakeuhappy
@rgborago I am with you .. and Chile 🇨🇱 El mar de Juan Fernández es único en el mundo. El 99% de los peces que ahí habitan se encuentran solo en esta región del planeta. En pocos días se decidirá si Chile protegerá este lugar o si quedará expuesto a la depredación. Si perdemos este ecosistema, se perderá para el mundo entero. Pero si lo protegemos habremos salvado una fuente incomparable de vida marina y de alimento para miles de personas. Comparte y apoya #elsueñodejuanfernández ¡Sueña tú también por un mundo mejor!@natgeo @oceana
Excited to have the opportunity with @uglydelicious to talk honestly about food, something we all have in common. Lots and lots of great people (like @aliwong here) worked hard on this show. We have strong opinions and we are honest, but really proud to have everyone come together. More coming soon @netflix Out February 23.
Countdown to my next restaurant in partnership with @itan @bic_smitasiri @trip_series @miharahiroki @goh_f we launching the @miharatofuten_bangkok do u wanna be part of this crazy concept ?? Chefs Thai nationals only .. please contact and details below ปรากฏการณ์ใหม่ Fine Dining… จากการรวมตัวกันของมือหนึ่งของวงการอาหาร Chef Gaggan Anand เจ้าของตำแหน่งเชฟอันดับ 1 เอเชีย 3 ปีซ้อน และเชฟมิชิลิน 2 ดาวรุ่นแรกของประเทศไทย, iTan ไร้เทียมทาน กูรูอาหารชื่อดัง และคุณบิ๊ค เจ้าของร้านคั่วกลิ้งผักสด นำร้านอาหารญี่ปุ่นที่มีประวัติยาวนานกว่า 57 ปี มาเปิดที่กรุงเทพฯ สำหรับท่านที่สนใจร่วมทีม Chef เราเปิดรับสมัคร 4 ตำแหน่ง - senior 1 ตำแหน่ง ประสบการณ์การทำงาน 8 ปีขึ้นไป - junior 3 ตำแหน่ง ประสบการณ์การทำงาน 2 ปีขึ้นไป - มีประสบการณ์และความรู้เรื่องการทำอาหารญี่ปุ่น - มีประสบการณ์ในร้านอาหารระดับ Fine Dining - สามารถสื่อสารภาษาอังกฤษได้ อธิบายอาหารให้ลูกค้าต่างชาติเข้าใจ - มีทัศนคติที่ดี ไม่เกี่ยงงานหนัก
Who's up for a tour of some of my favorite spots in Koreatown? We'll eat our way through NYC - including dinner at @ko_ep with a cooking demo by yours truly. It's all to support @reneredzepinoma's campaign to raise money for @themadfeed - awesome cause. Omaze.com/noma. Link in bio 🙏
In the test kitchen, we have been working with all kinds of ingredients from the ocean, which will be a celebration of Scandinavian seafood. Slivers of fresh lobster, deep water seaweed and sea cucumber are just some of the ingredients you might find on the new menu. You still have the chance with @omazeworld to win dinner for two on opening night, hotel and flights included. To enter, see link in bio!
I met chef David Schlosser a few years ago when he worked for the great Yoshihiro Murata at Kikunoi in Kyoto. I remember thinking this dude was some sort of Kaiseki Eminem. So I was so happy to hear about the very positive reviews he received when @shibumidtla opened in 2016. Hitting all the way on #2 in @the_thejgold 101. I’m super mad at myself for not eating here earlier. David isn’t cooking Kaiseki in a ryotei...he is making Kappo cuisine (the 🐐 of counter style restaurants). It’s more relaxed and casual than Kaiseki. It’s not sushi. It’s not tempura. Its not an izakaya. It’s a progression that goes from the small bite starters of sakizuke to the sweetness of mizumono. And everything else in between. My dinner last night was insanely delicious. A rare moment when I get @jskenes of @saisonsf to agree at the excellence in ingredients, cooking technique and overall flavors in the food. The chinmi selection is outrageous! Best way to eat and drink sake. Perfect selection of raw and cured fish. Winter Buri at its best and most fatty. Grilled miyazaki and Kobe beef. Smoked trout. A variety of fresh and aged tsukemono all super delicious picked veg. World class pickles!! Rice courses here are heaven. Pork jowl or beef shin. Seriously makes me cry for Japan. Also I haven’t had miso soup this good in ages. Of course they make their own shiro miso. This is one of the rare times when authenticity wins. I haven’t been able to find this kind of cooking at this quality anywhere else in America. You will find me eating here as much as humanly possible. 👍👍👍👍👍 5/5 thumbs up scale. eat here. Ps. They also have my favorite Asahi beer machine from japan. Makes the beer so cold and bubbles so small. IMHO one of the best draft beers anywhere. I had 6 of them. Harmony line.
❤️ Alirami Redzepi 31.10.1949 - 20.12.2017 - Forty-five years ago, my father came to Denmark as an Albanian Muslim immigrant. Like many others before and after him, he spent much of his life in an adopted country, toiling as a manual laborer, cleaning dishes, hauling fish, driving taxis, cleaning floors. A lifetime of double shifts. My father took comfort in cooking a good meal, and the pleasures of family around a table, eating and sharing. I remember waking up in the morning, the smell of burning wood, seeing my father tending the fireplace, hearing the crackling sound of chestnuts roasting for breakfast. His tomato salad, sliced wafer thin, with a dash of vinegar and a fistful of sweet parley leaves. The bean stew. The sauté of spicy sausage and onions....those are only memories now. - Everything he did was to bestow his family with happiness and better opportunities. Never once in his life did he complain, not even when the cancer ate him from with in. Every success I have found in my life, I can connect to a sacrifice he made. How can anyone ever fill your shoes. - Thank you, father, for all that you did for us. I hope you have found peace, and that what comes next for you befits a man who gave so much in life. I love you Sleep well
Big thanks to everyone who showed up to support #potluckla last night. In support of @wckitchen @thelakitchen #chefsforcalifornia Could not have done it without the support of @ridingshotgunla team. thanks: @christinatosi @milkbarstore who flew back to LA just to cook w us @adamperrylang for the insane short ribs @aplrestaurant. Too delicious @davidchoe for donating a beautiful watercolor @jonandvinnydelivery @jonshook @animalvinny for the yam purée. so good I ate it out of my hands @baroo_la for the fried rice. Kimchi corn!!! Who knew @cassellshamburgers @chefchristianpage for the assortment of pies @cutbeverlyhills @hilarylou @chefwolfgangpuck jalapeño corn bread & Mac and cheese. I ate a lot of this @felixlosangeles, @evanfunke spaghetti freddi. Perfect food @goodgirldinette hot potato hash with tumeric and dill. Delicious @mvinkla, @mvoltaggio carrots osso bucco. Saved our asses by making enough for everyone @jenisicecream one of my favorites @jitlada_la, @jazz_sing outdid herself made 3 kinda of fried rice @kismetlosangeles, @misssarakramer @shymanson had the spicy carrot slaw. perfect pot luck food @ntmrkt did they version of green bean casserole with lots garlic. Only version I’ve ever liked @osteriamozza @nancysilverton @dahlianarvaez made banana cream slab pie. So good @chefjoseandres for rallying us all to support the communities in need @providencela @cimarustila outdid everyone by making three delicious things of Parker house rolls, Mac and cheese & collard greens. @republiquela @waltermanzke @mlmanzke graced us with pork and beans and tres leches cake! @rusticcanyon @chefjeremyfox I’ve never had a casserole of yams and sauerkraut. I’m certain to steal his idea 💕 @saisonsf, @jskenes drove down from SF to cook braised collard greens with 2-year aged boar ham @sqirlla @prosciuttosnacks made cabbage slaw and rye brownies. Coming straight from airport! @troismec @chefludo Classic potato gratin! @hotelbelair
My sincerest gratitude to everyone who has worked with us over these past eight years. Your commitment has made a profound impact on our community. . While today’s service is my last, we will remain open for two more weeks and are committed to providing our guests with the excellence you’ve come to expect from us. @bouchon_bistro @bouchon_bakery #beverlyhills . Chef @david__hodson, GM @nicolasfanucci, Head Sommelier Andrew Adelson @t1ck thank you for your continued dedication throughout this time.
As I enter Bouchon on my last two days here before we close; I want to take a moment to reflect on the past eight years. To everyone who worked tirelessly to prepare nourishing meals for our guests, to our porters who ensured efficiency, to the dining room teams who brought warmth and hospitality to each table, to our support staff whose dedication behind the scenes was remarkable, and to each and every one of our guests who dined with us, and lastly to my partners who believed in the success of this restaurant: Thank you. Your loyalty has meant the world to us. Bouchon Beverly Hills will always be a special place for all of us.
Happy Thanksgiving to our families, our restaurant family, our guests, our partners, our farmers, fishermen, and foragers. We are grateful for the relationships and time we have with each of you. #thanksgiving#blessed#family
Please join us as we come together to help heal and restore the most wounded neighborhoods affected by the devastating wine country fires. On December 2nd we invite you to a night of friendship & neighbors; a special evening where we will celebrate the Napa & Sonoma valleys @theculinaryinstituteofamerica at Greystone. The canapé reception will be prepared by a group of dedicated and talented locals chefs and I’ll join Christopher Kostow, Kyle Connaughton and Stephen Durfee for the dinner portion. This memorable meal will be complemented by the finest wines from the valleys. Every dollar we raise counts for the future of our region and will go directly to the Napa & Sonoma Fund managed by Tipping Point. Please join us for this memorable evening. #drinknapasonoma#napasonomarelief (Link in bio)
Congratulations to Chef @matthew_kirkley and Commis @mimichef121 , winners of the 2019 Bocuse d’Or National Selection Competition. We are proud to have you represent our country as candidates on #theroadtolyon. We are all behind you; with @mentorbkb, we offer our support and encouragement as you take the next steps in your culinary journey. #bocusedorusa
We have the ability to touch many guests daily in our restaurants. To give back to those in need due to the most recent disaster; we will contribute a portion of our Napa and Sonoma wine sales to The Napa Sonoma Relief Fund. The #napasonomarelieffund will support those affected most by this immeasurable devastation in the recent firestorm. We have partnered with Tipping Point to ensure that the dollars are used in a rapid and effective way. I encourage guests to #drinknapasonoma and for restauranteurs to join me in this important effort for the Napa and Sonoma Valley. #drinknapasonoma#napasonomarelieffund#haveaglassforus (Link in bio)
After a week full of devastation and heartbreak, we are reopening @_tfl_ today; we look forward to welcoming guests back to Yountville. Although the fires now have greater containment, there is much to be done in the Napa and Sonoma valleys. Our hearts are heavy for those have lost so much. Thank you to the first responders, firefighters and law enforcement. #drinknapasonomawine#napafires
To all of our customers and clients, neighbors, partners and staff of all of our restaurant properties in Yountville. We thank you for all of your concerns and outreach. Everyone is working hard to normalize our situation in these extreme times. The current fire condition in Yountville remains unchanged. The town of Yountville reports that the Partrick and Nuns Fire on Mt. Veeder has grown more active and the smoke volume has significantly increased and is much more visible. We continue to monitor, and if conditions change we will update you. We are here to offer whatever comfort and sense of community that we can. Currently we are operating with the following schedules with collective efforts from our combined local restaurant teams: • The bakery is opened daily from 7:00am through 5:00pm • Bouchon is opened daily 11:30am – 8:30pm • Ad Hoc will reopen Sunday, October 16th for dinner service • The French Laundry will reopen on Tuesday, October 17th for dinner service If you are in the area and your local agency uses Nixle - text your zipcode to 888-777 to opt-in to receive fire condition updates.