we made a gratin with Paul Bocuse pasta

we made a gratin with Paul Bocuse pasta

This article is taken from the Salmon website, launched last December. It originated with a handful of former journalists from Time Out Paris who decided to create their own magazine about Parisian culture and excursions. We were kindly allowed to reproduce this article on Rue89.

On Saturday morning, the entire gastronomic planet mourned its iconic Lyon chef, who passed away at the age of 91.

Continuation after commercial

Known for its Lyon cuisine, keen media flair, and global gastronomic empire, several iconic dishes exemplify the chef’s career.

We think, for example, of the famous VGE soup (puff pastry soup with foie gras, truffles and poultry), which was served to Valéry Giscard d’Estaing, the first president to award a chef with the Légion d’honneur (i.e. Bocuse).

Fat and misogynistic reflections

At Saumon, we didn’t have truffles on hand, so we decided to pay homage to Paul by making a dish much more accessible to us (and therefore definitely accessible to you): pasta casserole with cream, butter and gruyère. Easily.

Vintage INA recipe for New Year’s Eve? It’s fat and joy

Continuation after commercial

“I knew very well that women are useful in the kitchen,” he tells Marta, who doesn’t understand.

We followed his instructions step by step.

Behind 6 peopleso you need:

  • 500 grams of pasta (“pasta gratin needs pasta” begins with Bocuse’s insightful explanation at the beginning of the video),
  • 150 grams of butter (this is our rough estimate, given the size of the “hazelnut” from the chef),
  • 300 grams of fresh cream,
  • onion,
  • sage leaf,
  • parsley,
  • liter of milk
  • garlic clove,
  • 300 grams of grated Gruyère cheese (grated at the last moment, otherwise it “dries out”)

Then :

Continuation after commercial

  1. Preheat the oven to 180°;
  2. Oil the pan generously: bring milk with onion, sage and parsley to a boil;
  3. During this time, prepare the dish, then grease it with oil;
  4. Boil the pasta in milk for 5 minutes so that the pasta has time to “pump milk”, clarifies Paul Bocuse;
  5. We put the cream on the fire;
  6. Take out the pasta without chilling it: “very often housewives make the mistake of chilling the pasta,” adds the chef;
  7. Put the pasta in a greased form (after removing the onion, parsley and sage), pepper with ground pepper and well grated nutmeg;
  8. Add a few (well large) pieces of butter;
  9. Fill everything with boiled cream and “do not be afraid to add it,” Paul Bocuse urges you;
  10. Pour in the cheese, “but freshly grated Gruyère! » ;
  11. Put the pasta in the oven and “let it sit in the oven for 40 minutes”.

Let’s be clear, the result is calorie suicide.

If your guests don’t believe you when you tell them this recipe is from a 3-star chef (and honestly, we don’t blame them), show them the video above.

And, of course, for this light appetizer, Paul Bocuse recommends: veal quasi, veal tenderloin or two or three veal chops, but “with bone and a little fat”, a good reblochon, and then for dessert .., Bavarois apple (“ it’s easy and simple to make,” says the chef), and, of course, Côte Roti: it’s a wine full of sunshine and very pleasant!

We won’t tell you otherwise.

Continuation after commercial

-50% for the first year at Google

By choosing this advertising subscription path, you accept the deposit of an analytics cookie from Google.

Read the article about salmon.