{"id":80,"date":"2018-11-23T09:33:00","date_gmt":"2018-11-23T09:33:00","guid":{"rendered":"https:\/\/www.gastromondiale.com\/2018-11-23-tributes-to-bernard-pacaud-part-ii-the-last-of-the-mohicans\/"},"modified":"2024-03-03T15:45:48","modified_gmt":"2024-03-03T15:45:48","slug":"2018-11-23-tributes-to-bernard-pacaud-part-ii-the-last-of-the-mohicans","status":"publish","type":"post","link":"https:\/\/www.gastromondiale.com\/2018-11-23-tributes-to-bernard-pacaud-part-ii-the-last-of-the-mohicans\/","title":{"rendered":"Tributes to Bernard Pacaud, Part II: The Last of the Mohicans"},"content":{"rendered":"\n
Inconceivable these days, Bernard Pacaud<\/strong> began his apprenticeship with the Lyons culinary legend La M\u00e8re Brazier<\/strong> when he only 15 years old. Her demands on the quality of ingredients of all kinds defined Pacaud\u2019s cooking philosophy very early: \u201cOnly use the best. The guests end up paying for it\u201d, he says. Pacaud also does not pose for front pages and rarely appears on television. \u201cI\u2019m just interested in doing my job as well as possible,\u201d he says.<\/p>\n\n\n\n