I want to be as simple as Paul Bocuse.
As the successor of Monsieur Paul, the "Chef of the Century," Chef Mulhair's message, as indicated by the title of the book he co-authored with his mentor, is to be "simple.
Behind this message lies Chef Mulhair's unwavering determination in his mission to create "traditional flavors that continue to innovate" and to protect the historic Maison.
To rearrange traditional flavors in a modern way with the technical skills cultivated through experience.
To utilize teamwork to produce consistently high-quality work.
And to accurately pass on Bocuse's techniques and culinary philosophy.
Chef Muller was welcomed by all the chefs from Maison Paul Bocuse and Brasserie Paul Bocuse. Here is a report on the special gala dinner.
Click here to read the first part of the interview ☟.
https://jp.gaultmillau.com/news/interview_2019_paul_bocuse_christophe_chef
The dinner started withChampagne Doulamot Brut "Hiramatsu" .
Amuse bouche
The light green color of the soup is refreshing under the white espuma.
Wine Pouilly-Fuissé Les Menetrières All Classe 2011, J.A. Ferré
Refreshing Pouilly-Fuissé Jellied Caviar Auchetra
The coolness of the jelly made with Pouilly-Fuissé spreads on the palate along with a light cauliflower crème,
It goes well with a well-chilled white wine. The cauliflower cream is further refreshed with a hint of ginger.
Wine Condrieu Les Chailleurs de L'Enfer 2009 Georges Vernay
The combination of "truffle soup" and Condrieu is also served at the main store in France.
Truffle soup dedicated to V.G.E. at the Elysée Palace in 1975
This is a well-known specialty.
Open the pie and you will find a fragrant, hot soup filled with the delicious flavors of black truffles, foie gras, beef cheeks, and aromatic vegetables.
The spectacle of the pie being baked and the temperature of the soup being controlled and served simultaneously to the guests is breathtaking.
Poiret of sweet sea bream with potato cristian scales
In France, it is called "Rouget" (Japanese red snapper), but in Japan, it is called "Sweet sea bream".
The crispy texture of the potatoes that resemble scales and the harmony of the plump and tender sea bream meat make for an impressive dish.
The dish is an authentic dish reminiscent of the traditional taste of Paul Bocuse,
The combination of potato and cream sauce has a comforting familiarity.
Granite from the Beaujolais vineyards
Wine Colton Grand Cru 2006, Rapet Père et Fils
Roasted French Veal with Lee de Vau and Spring Vegetable Etouffée
The presentation of the finishing touches by Chef Muler and Chef Nakatani.
The guests' hearts were dancing as they watched the main dish being prepared by the fine play of the two chefs.
Corton is the only grand cru red wine in the Pernand-Vergelesses region of Burgundy.
Aged for more than 10 years, it has both the elegance and complexity of Pinot Noir, and complements the food even more.
Wine: Chateau Raymond Lafont 1997
Gateau "Ambassadeur".
A classic cake with kirsch soaked dried fruits.
Pistachio green marzipan with a rose shape gives the cake a pretty visual appeal, but the kirsch gives it a mature taste. Enjoy with a glass of Sauternes sweet wine "Château Raymond Lafont" and savor the "sweetness that only an adult can taste".
Mignardises
Cafe
At the end of the dinner, Chef Muller introduced the Japanese chefs one by one.
The dinner ended with applause praising the deep bond of teamwork between the French and Japanese Paul Bocuse chefs, as well as the special dishes prepared for the evening.
Whether you are familiar with the main restaurant in France or not, you can now enjoy the latest Paul Bocuse here in Japan. Keep your eyes on Paul Bocuse, "a traditional taste that continues to innovate".
May 9, 2019 at Maison Paul Bocuse
Reporting by Gault et Millau Japon editorial staff
Photography and cooperation by Hiramatsu Co.
![EVENT] Paul Bocuse Chef de Cuisine Christophe Muller Gala Dinner Celebrating His Visit to Japan](https://assets.gaultmillau.com/assets/70c4e21d-3cc5-4db0-88f5-f129a6578e0f/event-paul-bocuse-chef-de-cuisine-christophe-muller-gala-dinner-celebrating-his-visit-to-japan-578e0f.avif?width=480&format=avif)
