The "President", a fifty-year mandate
A Bernachon signature, this generous cake topped with a flight of chocolate was so named by Paul Bocuse fifty years ago. For this anniversary, the legendary dessert returns for the first time this autumn to the very place where the legend was written: the Élysée Palace.
The "Président", an inseparable part of Bernachon chocolatier in Lyon, was christened on February 25.vrier 1975, the day Paul Bocuse was awarded the Chevalier de la Légion d'Honneur. The event marked a turning point in the recognition of "Monsieur Paul" as the pope of gastronomy, and launched the future "Chef of the Century" into international orbit.
The President emerges from the shadows
On February 25, 1975, French President Valéry Giscard d'Estaing presented the award to Paul Bocuse. Aware of the cultural influence of the burgeoning young gastronomy scene, the President understood the importance of welcoming Monsieur Paul to the Élysée Palace. In a minor revolution, the chef took charge of the meal "between friends" for 14 guests. Served at the Élysée, the meal was washed down with vintages from the palace cellars. In the kitchen, Pierre and Jean Troisgros, Michel Guérard and Roger Vergé each prepared a dish. As for Paul Bocuse, he reserved the desserts for himself, as well as the starter, announced as "truffle soup". The broth, served in a soup tureen topped with a puff pastry, has gone down in history, with Paul Bocuse's famous advice: " L'on casse la croûte, monsieur le Président" ("Break the crust, Mr. President ").
For "desserts", Maurice Bernachon, a friend of Paul Bocuse, stepped in. The chocolatier is also the father of Jean-Jacques Bernachon, husband of Paul Bocuse's daughter Françoise. But Bernachon's signature does not appear on the menu. " My maternal grandfather, Paul Bocuse, took all the credit," says Philippe Bernachon, Maurice's grandson.
