The first time atExpo 2015 You never forget. And, I have to admit, my first visit was very memorable. It is in fact coincided with the Gala Dinner that it is kept at French Pavilion in honor of the 50-year anniversary of the 3 Michelin stars by Paul Bocuse, the most famous chef of Oltralpe, and perhaps of the world. It was in fact 1965 when the inventor of Nouvelle Cuisine first added the 3 Michelin stars, a record so far unequaled. The event, organized by Atout France in collaboration with Rhone-Alpes Tourisme and Only Lyon, it also celebrated the beginning of the two months that the French pavilion devotes until June 25 to the regions of the Rhône-Alpes and Auvergne.
Besides, just in Rhône-Alpes, at the gates of Lyon, is the headquarters of Bocuse, a living legend of international haute cuisine. To represent it in Milan there was Christophe Muller, chef exécutif of the legendary Auberge du Pont de Collonges Paul Bocuse, who prepared a wonderful menu based on historical dishes of the superchef, created by Bocuse for Presidents, illustrious characters, special occasions, and now become great classics.
It is the case of the entrée, the truffle soup V.G.E (the initial ones are those of the former French President Valery Giscard d’Estaing, ça va sans dire), an iconic specialty created in 1975 for a banquet at Eliseo. The sumptuous mixture of bread crust, made of black truffle and foie gras, is served in an elegant ceramic bowl. Breaking the crust, all the inebriating aroma of the truffle is released, a true sensorial experience!
Perfect, to follow, a delicate piece of glacé astice, enhanced by the transparency of a glass cup.
As a main course, here is another royal dish: a Supreme chicken foie gras with Albuféra sauce and a sponge contour, which perfectly marries a bodily Moulin à Vent of Loron et Fils, among the prestigious wines of the Rhone-Alpes wine shop that can be tasted at the restaurant Café des Chefs of the French Pavilion.
A creamy Saint-Marcelin de la Mère Richard cheese anticipates the grand finale: the Dolce Président Maurice Bernachon, a spectacular chocolate cake created by the great lyon chocolate maker in 1975, always on the occasion of the presidential banquet at the Eliseo. Simply sublime!
Throughout the duration of theExpo2015, great French chefs will alternate with Café des Chefs, on the first floor French Pavilion, offering both tasting menu and à la carte dishes, lunch and dinner.
