“L'art de recevoir à la française” according to Institut Paul Bocuse

“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.

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.

Texts Eve-Marie Zizza-Lalu / Photographs François Fleury - Editions Flammarion
Recommended sales price: €30

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