“L’art de recevoir à la française” according to Institut Paul Bocuse (France)
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“L’art de recevoir à la française” according to Institut Paul Bocuse (France)
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Catégorie : Europe - France - Économie du secteur
- Gastronomie
- Gastronomie - Tendances, avis d'expert
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 25-11-2011
The first work by Institut Paul Bocuse, ‘l’art de recevoir à la française’, published by Flammarion, is available in French bookstores and on official websites since 2 November.
“We are thankful for the existence of Institut Paul Bocuse whose mission of transmitting the richness of the professions related to dining, wine serving and service to young people coming from around the world; they are at the heart of contemporary culture… Hosting is a source of personal fulfillment, exchange and sharing with loved ones. The modern world needs high standards, beauty, assimilated and accepted rituals, shared excellence, natural politeness. This book will serve the elegance in fine homes where it will easily make itself useful …” said Jean-Robert Pitte, President of the ‘Mission française du patrimoine et des cultures alimentaires’.
The particularity of the teaching at Institut Paul Bocuse is to train students from some 40 different nationalities, to become managers and entrepreneurs who know how to interpret the signs and symbols, the practices and customs, the rules and principles in France, applicable to the hotel and restaurant industry throughout the world. It is this know-how and behavior, or more simply, all the bases of its teaching that Institut Paul Bocuse intends to share through this book: ‘l’art de recevoir à la française’.
Passed on by generations of maîtres d’hôtel, head waiters, chefs, pastry chefs, sauce chefs, wine servers… Institut Paul Bocuse is careful to transmit the right balance of tradition and modernity to its students, by integrating research at the base of all its projects. ‘Because tradition is in perpetual movement, advancing, changing, living…,’ one has to try ‘to maintain it in the manner of our times.’ Jean Cocteau
It is in this logic of transmission that the French meal and its proper table manners have been proclaimed a masterpiece of the oral and intangible heritage of humanity: the art of hosting ‘à la française’ goes beyond simple culinary notions.
‘What is called the art of hosting is especially procuring pleasure through good cooking, a nicely set table, a smile, a multitude of little signs of thoughtfulness. In France, we make it a point of honor to organize this moment of conviviality by preparing all of the ingredients of a complete performance in great detail’, highlighted Paul Bocuse.
‘Our society gives less and less credit to symbols, in favor of efficiency. And, just like there can be no good cuisine without good products, pleasure is often lost by ignoring the rites and symbols of the table’, completed Hervé Fleury, general manager at Institut Paul Bocuse.
The Choice of a meal and recipes adapted to the circumstances, a table dressed according to the rules of the art, efficient and impeccable service… nothing can be left to chance to share with your guests the joy of gathering around a beautifully-presented and great-tasting meal.
Excellence, as it may be described, is not only found in luxury establishments. The art of serving and transmitting the codes of the table can be shared anywhere, so that the values of conviviality and pleasure may take on their full meaning during the meal.
‘L’art de recevoir à la française’ thus illustrates the teaching at Institut Paul Bocuse, an encouragement to find meaning and consistency at each meal, on a daily basis in life.
Texts Eve-Marie Zilla-Lalu / Photographs François Fleury - Editions Flammarion Recommended sales price: €30
About Institut Paul Bocuse:
The Institut is recognized internationally and is currently home to 420 students from 34 different nationalities; More than a hotel and culinary arts school; the Institut instills the values that will accompany these young professionals throughout their lives. Institut Paul Bocuse offers curricula in undergraduate’s degrees and Master’s Degree in International Hotel & Foodservice Management in partnership with the IAE at Lyon University Jean Moulin and Haaga-Helia – Finland.
In the framework of its Food & Hospitality Research Center, Institut Paul Bocuse also welcomes PhD students in order to study the practices, behaviors and values of these professions.
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