Le 27 octobre prochain para\u00eetra un ouvrage in\u00e9dit d\u00e9voilant tout le savoir-faire des chefs pour un acc\u00e8s au plus grand nombre.
L\u2019Institut Paul Bocuse et Larousse s\u2019associent en effet pour le lancement du livre \u00ab Institut Paul Bocuse \u2013 l\u2019\u00e9cole de l\u2019excellence culinaire \u00bb, r\u00e9v\u00e9lant pas moins de 250 techniques de chefs d\u00e9crypt\u00e9es pas \u00e0 pas afin de permettre \u00e0 tous de maitriser \u00e0 la fois les basiques et les savoir-faire les plus complexes de la gastronomie fran\u00e7aise et ce, via trois niveaux de difficult\u00e9.
70 recettes y sont pr\u00e9sent\u00e9es, le tout illustr\u00e9 de plus de 1 800 photographie. Parer les petits artichauts, glacer des carottes, r\u00e9aliser une sauce soubise mais aussi mettre au point une sph\u00e8re de foie gras, cuisiner une volaille de Bresse aux \u00e9crevisses ou encore un filet de canette aux \u00e9pices et p\u00eaches r\u00f4ties : la gastronomie fran\u00e7aise n\u2019aura bient\u00f4t plus de secret pour quiconque.
A noter, de nombreux conseils concernant les accords mets & vins et les Arts de la table sont \u00e9galement \u00e0 d\u00e9couvrir au sein du livre (49,95 euros).\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Le 27 octobre prochain para\u00eetra un ouvrage in\u00e9dit d\u00e9voilant tout le savoir-faire des chefs pour un acc\u00e8s au plus grand […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[188,185,189],"tags":[],"class_list":["post-5711","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-le-cuisinier","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1u7","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5711"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5711\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}