On the Groisy campus (Haute-Savoie), we have been preparing for two days a gala dinner around this emblematic dish of French cuisine which is pot-au-feu. It was served this November 19 to Guillaume Gomez, former Chef of the Élysée and ambassador of French gastronomy.
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It’s a seasonal, comforting dish par excellence: Paul Bocuse-style pot-au-feu. “It’s a dish anchored in French tradition, a dish for sharing, for which we come together around a beautiful table”explains during the preparations Olivier Couvin, executive chef of the Paul Bocuse Restaurant, to the apprentice chefs on the Groisy campus, who train in the catering professions. “It’s just a great moment that you will be able to discover, I hope, in your restaurants later.”
To make this emblematic dish of French cuisine, you need no less than 40 kilos of meat to work: pork shank, beef chuck, cheek, fillet… All with respect for the product and love of the gesture. well done.“The visual is important, continues the master chef. We want people to have a feast for their eyes, but also a mouthful, because they come to eat an exceptional stew.”
Soft and tender meat, straight-cut vegetables… Demand and rigor are required for apprentice cooks undergoing retraining. “It’s not everywhere that you can make a stew, so it’s an exceptional opportunity, especially in these conditions,” rejoices Leonard Keck, CAP cuisine student.
In total, two days of work are necessary for these students, supported by 11 blue, white and red collar workers, Best Workers in France in the kitchen, butcher, greengrocer or cheese maker, including the executive chef of Maison Bocuse.
“For me, it is a privilege to work with Best Workers in France, enthuses Samira Gay-Perret, CAP cuisine student. I cook for that, for rigor and what truly represents French gastronomy. We know what we’ve gotten ourselves into by making this reconversion.”
These retraining apprentices are determined people who know they no longer have time to waste.
Olivier Couvin, executive chef of Restaurant Paul Bocuse
“The pot-au-feu in Collonges has become an institution, a parenthesis in the house, believes Olivier Couvin. It is served five to six months a year, with a table of 14 people reserved in a private room every Friday. There is a crazy craze, reservations are being made until 2028. I think that people need these moments to go back to their roots, because they have all eaten this dish which marked them at one time or another of their lives.”
In the style of Paul Bocuse, the apprentices from Groisy will delight 76 distinguished guests with this convivial and gourmet dish.
