FRENCH CUISINE AFTER ROBUCHON AND BOCUSE
The last year has not been kind to the world of gastronomy. The unexpected suicide of Anthony Bourdain stunned millions of his fans around the world, while the renowned and beloved food writer Jonathan Gold from the LA Times lost his battle with pancreatic cancer. Formidable talents in their own fields, both left a remarkable legacy of breaking down cultural and culinary borders.
As if that wasn’t bad enough, two of the greatest French chefs of all time, Paul Bocuse and Jöel Robuchon, also both passed away. Bocuse’s name may not be as immediately familiar as Robuchon, but
