One of the luminaries of French cuisine died early this year. Paul Bocuse is credited with basically introducing American diners to French cuisine, and demystifying it. He also launched or mentored the careers of many American chefs, including Milwaukee’s own Paul Bartolotta.
Bartolotta is the restaurateur behind Bacchus, Lake Park Bistro, and Ristorante Bartolotta. He joined food historian and Lake Effect contributor, Kyle Cherek, to talk about Bocuse's legacy with Lake Effect's Bonnie North.