- published: 20 May 2014
- views: 5790
A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.
Typically, the emphasis in a bouchon is not on haute cuisine but, rather, a convivial atmosphere and a personal relationship with the owner.
The tradition of bouchons came from small inns visited by silk workers passing through Lyon in the seventeenth and eighteenth centuries.
According to the dictionary Le petit Robert, this name derives from the 16th century expression for a bunch of twisted straw. A representation of such bundles began to appear on signs to designate the restaurants and, by metonymy, the restaurants themselves became known as bouchons. The more common use of "bouchons" as a stopper or cork at the mouth of a bottle, and its derivatives, have the same etymology.
Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants. He currently holds 7 Michelin stars total: 3 at Per Se, 3 at The French Laundry, and 1 at Bouchon.
Keller's mother was a restaurateur who employed Thomas as help when her cook got sick. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club starting as a dishwasher and quickly moving up to cook. It was here he discovered his passion for cooking and perfection in a hollandaise sauce.
Actors: Bernard Blancan (actor), Florence Thomassin (actress), François Berléand (actor), Guilaine Londez (actress), Patrick Chesnais (actor), Anne Consigny (actress), Laurent Petitgand (composer), Philippe Lelièvre (actor), Michèle Ernou (actress), Corentin Lobet (actor), Marie Gili-Pierre (actress), Aymen Saïdi (actor), Marine Billet (miscellaneous crew), Frédéric Proust (director), Frédéric Proust (writer),
Genres: Comedy,Actors: Patrick Malahide (actor), Billie Whitelaw (actress), Sally Jones (miscellaneous crew), Stephen Warbeck (composer), Steve Morphew (miscellaneous crew), Clive Noakes (miscellaneous crew), Nick Wechsler (producer), Joaquin Phoenix (actor), Geoffrey Rush (actor), Kate Winslet (actress), Michael Caine (actor), Stephen Marcus (actor), Susan d'Arcy (miscellaneous crew), Ron Cook (actor), Philip Kaufman (director),
Plot: The infamous writer, The Marquis de Sade of 18th Century France, is imprisoned for unmentionable activities at Charanton Insane Asylum. He manages to befriend the young Abbe de Coulmier, who runs the asylum, along with a beautiful laundress named Madeline. Things go terribly wrong when the Abbe finds out that the Marquis' books are being secretly published. Emperor Napoleon contemplates sending Dr. Royer-Collard to oversee the asylum, a man famed for his torturous punishments. It could mean the end of Charanton and possibly the Marquis himself.
Keywords: 1790s, 18th-century, 19th-century, adultery, asylum, atheism, attempted-rape, bare-butt, based-on-play, beheadingActors: Ginette Leclerc (actress), Claire Gérard (actress), Ginette Leclerc (actress), Madeleine Suffel (actress), Édouard Delmont (actor), Robert Lussac (actor), Jean Parédès (actor), Raphaël Patorni (actor), Georges Paulais (actor), Marcel Rouzé (actor), Eugène Stuber (actor), André Valmy (actor), Howard Vernon (actor), Henri Verdun (composer), Alice Tissot (actress),
Genres: Crime,Actors: Paulette Dubost (actress), André Carnège (actor), Raymond Bussières (actor), Saturnin Fabre (actor), Paul Faivre (actor), Léon Larive (actor), René Lefèvre (actor), René Lefèvre (director), Georges Auric (composer), Maurice Teynac (actor), Marcel Vallée (actor), René Lefèvre (writer), René Lefèvre (writer), Suzanne de Troeye (editor), Fernand Rauzéna (actor),
Genres: Musical,Actors: Albert Dinan (actor), Fernandel (actor), Madeleine Suffel (actress), Pierrette Caillol (actress), Lionel Cazaux (composer), André Chotin (director), Jenny Burnay (actress), Antoine Stacquet (actor), Lucien Carol (actor), André Rigaud (writer), André Rigaud (writer), Gasthons (actor), Rene Enard (actor), Madeleine Fontanges (actress),
Genres: Comedy, Short,Thomas Keller is a chef that can be described in one word; genius. Having already built the nations most acclaimed restaurant, The French Laundry, he set his sight on taking over Vegas. In it's tenth year, Bouchon is proof that he has accomplished his task, and then some.
Chef Thomas Keller of Bouchon, French Laundry, and Per Se demonstrates how to make delicious Herb Gnocchi with fresh herbs and Dijon mustard that can be cooked and frozen for later use. Watch Epicurious on The Scene: http://thescene.com Subscribe to the all new Epicurious channel here: http://www.youtube.com/channel/UCcjhYlL1WRBjKaJsMH_h7Lg?sub_confirmation=1 Visit the Epicurious channel for more video: http://www.youtube.com/epicurious Visit Epicurious Videos for more: http://video.epicurious.com Epicurious: For people who love to eat. Connect with Epicurious Online: Visit Epicurious.com: http://www.epicurious.com Follow Epicurious on Facebook: https://www.facebook.com/epicurious Follow Epicurious on Google+: https://plus.google.com/+Epicurious/posts Follow Epicurious on T...
Chocolate Bouchons are similar to brownie but they taste like mini cakes. Their shape resembles a cork (bouchon in French). I find them richer than the American brownies with a glossy crust and shiny top. the batter has chocolate chip, They are not too sweet and they are served with dusted confectioners’ sugar. Check out http://www.chefrachida.com/chocolate-bouchons-bouchons-au-chocolat/ for the ingredient amounts, extra information, and more recipes! If you enjoyed this video please like, share, comment, favorite, and subscribe! BUSINESS INQUIRY: info@chefrachida.com https://www.facebook.com/chefrachida https://instagram.com/chefrachida/ https://www.pinterest.com/chefrachida/ https://plus.google.com/+Chefrachida/
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3 Astuces incroyables avec des bouchons en plastique ! J'espère que cette vidéo vous as plu ! N'hésitez pas à partager la vidéo pour soutenir la chaîne et surtout, ABONNEZ-VOUS pour ne pas rater les prochaines vidéos en cliquant ici : ►https://www.youtube.com/c/MrLiviu Merci d’avoir regardé et à bientôt! :)
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