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Le saluer, c'était approcher un mythe absolu.
Greeting him was like approaching an absolute myth.
C'était aussi une promesse de fête, car Paul Bocuse fut pendant plus de 50 ans la référence de la gastronomie, le chef français le plus connu au monde.
It was also a promise of celebration, for Paul Bocuse was for over 50 years the reference of gastronomy, the most famous French chef in the world.
Son Auberge du Pont de Collonges n'a jamais désempli.
His Auberge du Pont de Collonges has never been empty.
On vient souvent de loin goûter ses plats, les icônes de son répertoire.
One often comes from afar to taste his meals, his repertoire's icons.
Poularde truffée en vessie, ou soupe aux truffes baptisée soupe Valéry Giscard d'Estaing, créée en 1975 pour sa Légion d'Honneur.
Fattened chicken truffled in bladder, or a truffle soup called the Valery Giscard d'Estaing soup, created in 1975 for his Legion of Honor.
La cuisine pour Paul Bocuse est une équation simple.
Cuisine for Paul Bocuse is a simple equation.
Un bon produit, un juste assaisonnement, une juste cuisson.
A good product, the right dressing, the right cooking.
Il n'y a pas de petite ou de grande cuisine, juste de la bonne cuisine.
There is no small or great cuisine, just good cuisine.
"En France, se passer du beurre et de la crème, c'est impossible.
"In France, doing without butter and cream is impossible.
Comme on dit à Lyon, tous nos plats ils sont gourmands.
As we say in Lyon, all our meals are generous.
Ils sont gourmands de crème, ils sont gourmands de beurre.
They are generous in cream, they are generous in butter.
Vous voyez, cinq litres de crème, ça ne dure pas longtemps chez nous.
You see, five liters of cream don't last long with us.
On passe une moyenne, dans notre restaurant, de 200 grammes de crème par client."
We spend an average of 200 grams of cream per customer in our restaurant. "
Le parcours de Paul Bocuse est exemplaire.
Paul Bocuse's path is exemplary.
Issu d'une lignée de cuisiniers qui remonte au 18e siècle, il est naturellement tombé très tôt dans la marmite.
Coming from a line of cooks that dates back to the 18th century, he naturally fell very early in the pot.
Il devient apprenti à 16 ans, en 1942, chez la Mère Brazier, la star des bouchons lyonnais.
He became an apprentice at the age of 16, in 1942, at Mother Brazier's, the star of traditional Lyon restaurants.
En 1944, il s'engage dans l'armée de libération du général de Gaulle.
In 1944, he joined General de Gaulle's liberation army.
Blessé, il est soigné par des militaires américains qui lui tatouent un coq sur l'épaule, un symbole dont il restera très fier.
Injured, he was treated by American soldiers who tattooed him a rooster on the shoulder, a symbol of which he would remain very proud.
Dès 1958, il obtient sa première étoile Michelin.
In 1958, he obtained his first Michelin star.
Il accumule ensuite les distinctions : meilleur ouvrier de France, et bien sûr les trois étoiles en 1965, qu'il a toujours conservées.
He then accumulated the distinctions: Best Worker of France, and of course the three stars in 1965, which he always kept.
Mais Paul Bocuse est aussi visionnaire.
But Paul Bocuse was also a visionary.
Il est le premier à se mettre en avant, à accommoder savoir-faire et faire savoir.
He was the first to put himself forward, to combine know-how and marketing.
Avec lui, les chefs deviennent des stars.
With him, the chefs became stars.
Il inaugure la mondialisation de la cuisine et ouvre une vingtaine de restaurants en France, aux États-Unis et au Japon, et surprend le monde entier.
He inaugurated the globalization of cuisine and opened twenty restaurants in France, in the United States and in Japan, and surprised the entire world.
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Intermediate Interm. | 23 Jan 2018 | Source: LCI / Youtube, 22 Jan 2018 | Embed  

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