"His father came from a long line of chefs, and the first thing Paul Bocuse cooked as an 8-year-old boy, under the watchful gaze of his mother, was a rognon de veau with a potato puree—the type of food he still serves today."
"His bedroom was above the kitchen and when his grandmother cooked blanquette de veau for Sunday lunch, the aromas would waft upstairs."
"With the streets and sidewalks cleared, now's your chance to enjoy a presse de veau, grilled octopus and molten chocolate cake lunch at Cafe Boulud, or a black Tuscan kale, smoked beef rib and chocolate pudding dinner from Resto's."