Paul Bocuse (1926–2018) was one of the most influential French chefs of the 20th century and this is one of his signature dishes, Poulet de Bresse en vessie, which is still served in his restaurant, Paul Bocuse, in Lyon, France.
His restaurant held 3 Michelin stars for over 50 years but unfortunately lost a star a few years after his death, he also founded the Bocuse d’Or, one of the world’s most prestigious culinary competitions, in 1987. Often described as the “Olympics of gastronomy,” it takes place every two years in Lyon, France
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#chickenrecipe #signaturedish #michelinstar #celebritychef
11 Comments
That looks good man, love your videos! Which country are you from btw? Just curious
Wow amazing technique and doesn’t look too appetizing but I’m sure it tastes great. It’s like French version of north east black sesame chicken.
This sounds interesting 😊
Has anyone seen the bladder chicken?
Continuously basting for an hour and a half sounds fun
🤮
id take just the morels
I think the chicken was cooked that way before the pastas.
I've driven thru Bresse, its a smaller town that is seemingly incongruous for the fame of its produce.
Eu não comeria. 😅
Bro be pulling out any thing from his pocket 😅