Very early on, the restaurant was a reward for Alain Bauer.
At school, his father encouraged his results with a fork: good grades made him a gourmet.
And the student, who became a professor at the National Conservatory of Arts and Crafts and at the universities of Shanghai and New York, never ceased to have a constant interest in the table.
Everything interests him: testing an address, he directed the Champérard guide;
writing about the chefs
Gastronomic Confessions*
just came out, hosting a galettes tasting…
On the other hand, do not ask him to cook.
"I only do it on December 24 and 31,
" he says.
This year, a veal cutlet with foie gras and spinach and a truffle pie.”
Two festive meals to which are added rare Sunday lunches around a grilled chicken with morels or a chicken with rice stuffed with foie gras and cream cheese.
"I'm always at the restaurant
," admits this close friend of Bocuse, Loiseau and Robuchon.
On Sunday he will...
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