Part 1
Back in
Lyon, because my clothes seemed to be shrinking, I was trying - in vain - to
stay away from the sausages; in my efforts to find distractions from food, I
went to extremes: a visit to the zoo seemed like a way to have some wholesome
fun, but, after four hours of picturing the roasted loins and sauteed breasts
of the fresh game on display, I decided to go to the movies.
Watching
"Kramer vs. Kramer", "10" and two other American films dubbed into French, plus
about four European movies, kept me away from restaurants enough so that, on
the morning I was back in a bus headed for Paul Bocuse's, I was starving - which
came in handy when I decided to taste about ten different kinds of goat cheese
after my six main courses but before the pastries. No problem, since Nouvelle
Cuisine is "lighter", right?
Madame Bocuse
had greeted me again and introduced me to her husband, who, after giving me
the grand tour of the whole restaurant, put me in the hands of his Chef de Cuisine,
Roger Jaloux, who went out of his way, in the middle of his busy service, to
answer my questions and show me as much as possible.
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