Palani kānaka poʻo kuke a me ka restaurateur Pol Bokyuz: ka mea momona a ideas, ka mōʻaukala o ke ola a me ka 'oihana

Kekahi o ka loa kaʻao chefs kenekulia - Pol Bokyuz. I loko nō o ka nui, e hoike ana a pau o kona mau ideas, ua nui na mea a me ka ole, a hiki no ka poʻe iʻoi aku ko lākou ana 'ia ma ke kahua o ka imu, a me nā kīʻaha i kekahi mau kua'āina satiety, oiaio pili ai a pau keia i ka kiʻekiʻe meaʻai. Best Recipes Paul Bocuse, i kona Kawaihae a me ka 'oihana - i loko o kā mākou' atikala.

ʻana

Pol Bokyuz - kukeʻana i loko o ka lima o ka hanauna mau o ka Hawaii hana mai kona prapraprababushki, i ua ole wale maikai, akā, i hoʻomākaukau'āina pono. Ka 'ohana i kekahi mea wili palaoa, i ka kahi aole ia i wehe i ka tavern i loko o ka muliwai, o ka umikumamawalu kenekulia. Hoa aloha e kipa i kēia wahi, no ka ai e kaumaha ana boaters, mahiʻai, ka poe i hele mai me ko lakou hua liilii a hiki i ka mea wili palaoa, me ka poʻe e noho lā ma ka puni kauhale, ua hearty, noonoo ole a me ka'āinaʻono.

Tavern no ka haneri makahiki mua huli i loko o ka Hawaii i ua kokeʻikeʻia i loko o ke ala ana o ke alahao, mai Paris a hiki i Marseille. Ka hale i luku aku. Akā, ua hooikaika mai i kaʻohana hana no laila, i ka mea hiki ke hoʻomau i ka Saone River, kahi o ka mōneka Ile laumeki, i noho ai ma mua. No laila, e hele mai 1921 - i ka manawa o ka'ano'ē hou. Pol Bokyuz ua ole i ka wā o kona kupuna kāne hoʻoholo e kuai aku i wale i ke kula, akā, i ka inoa hanau.

kaao ana

Ua Ua olelo mai i kona kupunakane, e lawe i kēiaʻanuʻu spodvigla lili. Kupuna wahine i aneane nā wāhine o ka 'ohana, ua he nani, he nui nā malihini i ho'āʻo i ka nana aku ia ia. Grandpa ua'āinaʻAʻole makemake. Ua ua i ikeia no kekahi mea i loko o ka hanana i wahi i loko o ka Hawaii, akā, ua kuai lilo mai i ka Hawaii a me ka ohana inoa. Inā ka mamo aliʻi i keʻakeʻa, ia mea olelo lealea mākou ina ua ike ia i ka kānaka poʻo kuke nui e like Pol Bokyuz.

Eia naʻe culinary aʻa nui nui komo iloko o ka naau o keia ohana, no laila, Georges - ka aʻe hanauna - koho keia ia kahua. Kāʻili aʻela i imu ka hoao ana i loko o ka maikai Hawaii o Lyon, a wehe ae i kona iho. He ike pehea loa, he nui loa, akā, no ka hana i kekahi kumu e aʻo i ke keiki ia. He koho kekahiʻoi loa culinary kumu - Claude Marais, nona aa i loko o kēiaʻoihana aole i emi iho walaau ole.

aʻo

I ka una honua a me maoli sayings Male i ka haumana i pono. I mua oia i ua he lōʻihi manawa ke kūʻaiʻana i ka huina hoonui a me ka loa akahele kulana kupono lākou freshness. A laila, e lilo i nā kūlana o ka hana i alakaʻi Pol Bokyuz, i kona mau kiaha, he mau o ka loa hawaiian nā mea hoʻohui. Ke kaua, i lilo ai, hāʻawi manawaleʻa i piʻi wale kānaka poʻo kuke, a hele aku la i ke alo. Alsace i ke kaua iʻano seriously poino. He kaua maikaʻi, loaa i ke kea, ma ka makahiki 1944, "No ka koa kānaka apau i mākaukau", a ma ka makahiki 1945 ka mea i kali no ka mea kaulana Paris A ia la aku Parade.

Welcome hale hana i ka hoʻololi 'ana i. Paul lilo i kumu kaulana Fernand Point, akā, no hoi ia ia i ka hoomakaukau ana i na ipu mea nui i emi paha ma mua o mālama i ka mahinaʻai, e kaka ana i ka ipu, hana holoi, a me ka hao ia, a me ka waiū bipi. Naʻe, kekahi o na subtleties o ka Point,ʻo ia nō ma luna o. A, ano, ke gula ohi ana o ideas Paul Bocuse wehewehe aku ma ke alo o ka moku ka lau, a nui loa ka malamalama sauces.

hoʻi

Up i ke kanakolu-kumamalima makahiki o ke kaʻao kānaka poʻo kuke loaa ka hoao ana. Akā, laila, i ka wa aʻu i hoi aku ai i ka Hawaii o kona makua kāne, ua weheʻo ia i ka hana no laila, pono i loko o ka makahiki i ke kula i loaa ka Michelin hoku. I ka 1965, Michelin hoku Ua lilo ekolu. Ka mea, ua i ka piko o ka nani. A ua loaʻa hou kālā mea nei, ua nui ua Pol Bokyuz Hawaii kupuna kāne kuai pu me ka ohana inoa. Ano, aia no he ahaaina keʻena, kahi e hana ka mea like me ia ma ka manawa o ka loihi kūpuna o kaʻohana: na ai ka loa mea, akā,'āinaʻono.

Pol Bokyuz ua hauʻoli e hoʻi i ka inoa o ka ohana hana, e like me ka mea i hiki oi ma mua pono o ka momoku ahi kaulana. He ka oioi o ka mea i kapaia ka ike lea ana, heʻano o ka perfectionism. O ka holo ana, he Hawaii, hoihoi hou i ka inoa, a hiki i hoʻonaniʻia me Michelin hoku, ua papahana no ka loa holomua, hoakoakoa ae la kanaka waiwai a kaulana loa kanaka ma Pol Bokyuz. Reviews o kona mau kīʻaha wale nō me ka hou, a nui i nā huahana, i mea no hoi i ka manawa o ko lakou hoomakaukau i i lilo aku i ko lakou maoli ono, i honua kemika.

hou lumi kuke

I ka 1975, ka haku i i hookoia ka Legeona o Hoʻohanohano, a ua ai nui kona mahalo i loko o ka malamalama o ka hou culinary masterpiece. Pol Bokyuz, ideas a ua like na mea me ia mea ingenious, ke ao nei i ka manao o ai o ʻeleʻele truffle, i kapaʻia i loko o ka hanohano o ka pelekikena o Farani.

A he poe paʻakikī e e hoʻomālamalama mai! Liloʻano meaʻai ono loa Paul Bocuse soupe aux truffles ninoieo o freshestʻeleʻele truffle, moa, celery a me ka carrot, Fish papale o Fish, vermouth a me ka foie gras. Oia la, aka no kekahi kumu, moa bouillon polū ... mālama i loko o ka palapala refractory kīʻaha me kiʻekiʻe haakei Hauʻoli La chap mea ma mua o ka hoʻouna 'ana ma o ka umu uhi i kai. 'Aʻole kekahi mea i loko o ka Elysee Palace Pol Bokyuz malamaia lakou pelekikena!

Hana o ka 'oihana a me ka pilina

No emi kaulana o kekahi beauty, kekahi mea i dala Brioche Kapena Kuke, a me kona mau ukali ikaika hou. Like pono me nā kaulana kona mau kīʻaha o Farani meaʻai, mea me ka nui loa okoa mai ka Classic beauty o ka berena maka brioche a me Paul Bocuse. A ma ka 1987, kānaka poʻo kuke loaa i ke ano o ka luna i loko o ka Legeona o Nani, a ua malamaia lakou nei, me ka Peresidena. Ma Ua hoʻokumuʻo ia manawa Competition "Bocuse d'A" ia nā kumu kāki mea e kukeʻana pēlā e ka ia me ka "Oscar" no ka Mea Keaka.

Ke ola ana o ka haku, mai makahiki i ka makahiki i lilo ai oi eventful. Ae la oia i Hawaii, i kākau puke, a komo i loko o E hoike mai, a kīwī hoʻi, a hiki Culinary Institute i hana. Travel hoopiha hou a oi ka lewa. I ka 2003, i kipa Moscow, ma ka hao hooku iho la ia Paulo Bocuse. A kanaka mea hiki ke hana, a i leʻaleʻa.

'ino

Pol Bokyuz aloha kahiko lumi kuke mau ipu, pakahi aku la ia leʻaleʻa o ka nou ana la o-hao cookware. Ua Oi ka makemake o ke kinoea kapuahi, akā, i ka umu, aia ua pila nui. Ua Ua akaka i keia mea ku pono i ka maikaʻi hooponopono: hahana maoli nō kēia a me ka wela e hoʻomalu aku i loko o ka uila umu ua nui hou pololei. Credo i ke ola o Pol Bokyuz, a i ole loli. Ma ka mahinaʻai a mai o ke kai - pono ma ka papa. A pau i ka freshest. None o kona mau kīʻaha i moʻa loa a me ka laborious. Ia mea ke kumu o nā flavors mai e hui. Mau flavored wale lemona a me nā lāʻau ikiʻai, a me ka vīnega ka bata. Nā mea hoʻohui makemake i laweia mai, a kūloko. Ka 'ike no i kona mau Hawaii ka mau loa pōkole.

Kona mau puke i ua unuhi 'ia i loko o nā' ōlelo a pau. Ma ka Lūkini hele, "kaʻu oi ideas" a me "Ka baibala o Palani meaʻai." Pol Bokyuz download ka ia i aʻo aku ai iā, ina uuku hoomaopopo ma Russian. Unuhi a me proofreaders e pili ana i kā lākou mau hana, e olelo aku i ka mea uuku, au hoomolowa. Kona puke i ole e nele i na mea he nui ideas i kekahi, a laila na nā nā mea hoʻohui, akā,ʻino o nā mea a pau, loa pioloke huahelu no ka helu o nā huahana. Au aole loa e paipai aku i Pol Bokyuz ka lakou mau buke Lūkini imu, mai ka manawa i ka manawa, a hiki ma hope o kona gula makana lanakila 'ana. A i oi ole no kēia puke, e aʻo no beginners. He aha ke aloha!

Kekahi ideas, unuhi loa

Mau invented ma ka haku,ʻono, a hiki wawe ka makaukau, ka mea, kākaʻikahi nā mea hoʻohui i mea paakiki ke kiʻi. Kaʻuala ai (oiaio na mea he nui i kupunawahine mea e ia i loko o Lūkini,ʻaʻole hoʻokomo akula hua), Clafoutis - he mea kaka me ka hua, i loko o ka hale ke nānā ka loa ma ka papa Aneane kela lā i loko o ke kauwela kau, catfish 'ole' ē aʻe iʻa pūlehu akula i ka ma ka hōʻike 'ole i paraiʻia i loko o kaʻepa palaoa, - i kēia mau meaʻai hiki e malihini i loko o mākou aupuni? Lakou mau lahui.

Akā, i ka pulehu Pie - he pa hou like me Palani. Ma ka kūikawā palapala, waiho mai i ka palaoa, skilfully kau i ka thinnest slices o Hama, veal, puaʻa, a me ka puaa, a i piha me minced ai, nāu kekahi me ka brandy, i hoʻolako pono a me ka lau nahele. Ua makemake e hoihoi 'e ho'āʻo ole wale, akā, i ke kukeʻana. It E e kaulana ia Pol Bokyuz i kona pā waina iho i loko o ke kaulana Beaujolais. No laila, ka waina a me ka barani loa pinepine pu i kona culinary masterpieces. A kokoke OAXA eiiiiiaiou o kela a me keia o kona mau kīʻaha - holika a me ka bata. Kēia veal me Fish, a pulehu iho la i carp. Waina, holika, ka bata.

Uala me ka hua

A nae pehea kokoke gastronomy Paul Bocuse ma Lūkini meaʻai! Ka hapa nui o na ipu i hoomakaukau ai i na nā mea hoʻohui i pau loa i loko o mākou lumi kuke mai e hele aku. Omelet me ka uala - kahiko kulanakauhale aina kakahiaka ma kekahi Lūkini outback mua mowing, no ka laʻana. ʻono, ola, nutritious. He aha laila Palani hiehie? Ho'ēmi lākeke uala, hua mau ole mai o ka hau, a mai o ka hinai ole 'ana mai o ka moa pūnana, lard, o maule i loko o ka pā. Me cracklings e omletik.

Wale nō kā mākou kupunawahine, a me na makuwahine puaa momona, mai ka pā e ole ke hoopaa pu, no laila ua hope ia mea e fry uala. A e hoʻi i ka ipu cracklings Pol Bokyuz, e hoʻopiha i keia hele mai e wehe ai i hua me ka wai, e lawe mai i ka mākaukau, a e haawi aku i kekahi no pulehu lakou i ka waiūpaʻa a me keʻokeʻo i ka berena. Paha i pau i ka Lūkiniʻai i ka berena a me ka uala, akā, i ole ia mea nō e pono e hoao, a ma ko makou mau kulanakauhale a me na kauhale e keia pa, e like me ka 'elele o ka mea kiʻekiʻe Palani meaʻai.