FIRST MAGAZINE NOVEMBER 2023 No347 THE PEARL JUBILEE ISSUE
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
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GASTRONOMY
Top: The beating heart of the house, the kitchens. Photo Sebastien Veronese, courtesy
Restaurant Paul Bocuse. Left: Lobster quenelle with champagne sauce. The famous
quenelle from Paul Bocuse remains as technical as ever. Formerly cooked in salted
water, today it is steamed to give the multiple mushrooms and the subtle lobster
reduction its uniqueness. Served with a reduced Champagne sauce. Bottom left:
Fernand Point Normandy coast sole fillets. A classic by Fernand Point to whom Paul
Bocuse pays homage here. The fillet is just cooked, and wrapped in a thin fresh pastry,
all topped with a Hollandaise sauce then passed through the salamander to give it that
au gratin zabaglione appearance. Below: Bresse Poultry in “Mère Fillioux” bladder –
a homage to Paul Bocuse’s visit to “La Mère Brazier”, a poultry truffled under the skin
and cooked in a beef bladder. Cut at the table, it then reveals a collection of delicious
aromas. The service is carried out in two stages, first with the supremes then the
thighs (or vice versa) so that the whole dish is enjoyed hot. Food photography
Patrick Rougereau, courtesy Restaurant Paul Bocuse.
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