法國料理的化身
Paul Bocuse, the Michelin-starred chef and celebrated master of haute cuisine, died in France on January 20.
米其林主廚和高級烹飪的知名大師保羅包庫斯1月20日在法國逝世。
Michelin-starred 米其林星級的haute cuisine(法)高級烹飪=high cooking
Bocuse, 91, was one of the leading figures of the 1970s culinary movement of nouvelle cuisine.
享年91歲的包庫斯是帶領70年代「新派法式料理」運動的主要人物之一。
culinary(adj.)烹飪的;餐飲的nouvelle cuisine新派法式料理
Following the lead of Fernand Point, the forefather of nouvelle cuisine, Bocuse shaped a style of cooking that emphasized fresh ingredients, lighter sauces, unusual flavor combinations and relentless innovation that relies on a solid mastery of classic technique.
在新派法式料理鼻祖費南德波依特的帶領下，包庫斯讓法國菜轉變為強調新鮮食材、清爽醬汁、標新立異的口味組合，和以充分掌握經典烹飪技術為基礎，不斷追求創新的料理風格。
forefather(n.)祖先;鼻祖emphasize(v.)強調=stressingredient(n.)食材relentless(adj.)持續的、不斷的=persistent=non-stop
Tributes poured in after his death was announced. French president, Emmaneul Macron, praised Bocuse as “the incarnation of French cuisine”.
包庫斯去世的消息傳出後，各界紛紛表示哀悼。法國總統馬克宏稱讚包庫斯是「法國料理的化身」。
tribute(n.)哀悼;致敬pay tribute to~ 向…致敬pour in湧入
Bocuse was born in 1926 in Collonges-au-Mont-d’Or. His ancestors had worked as chefs since the 17th century.
包庫斯1926年出生於金山科隆日，祖先自17世紀開始都是主廚。
At the age of 8, he made his first serious dish, veal kidneys with pureed potatoes, and as a teenager he began an apprenticeship at a local restaurant.
8歲時，他做了第一道真正的法式料理小牛腎佐馬鈴薯泥，青少年時期就開始在當地的餐廳當學徒。
veal(n.)小牛肉;牛犢肉puree(v.)壓或搗成泥apprenticeship(n.)學徒期
His family’s restaurant L’Auberge du Pont de Collonges obtained its first Michelin star in 1961, when Bocuse was helping his father establish the business.
他的家族餐廳科隆日橋酒館在1961年獲得米其林一星，當時包庫斯還在幫爸爸打穩事業。
After it was awarded three stars in 1965, the chef went on to expand the business, opening restaurants in Tokyo, Singapore, New York and Florida, as well as in France.
1965年科隆日橋酒館獲得米其林三星後，包庫斯開始拓展事業版圖，在東京、新加坡、紐約、佛羅里達和法國開設餐廳。
be awarded 獲頒;被頒發expand(v.)擴張;拓展(事業版圖)
His signature dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry.
包庫斯最負盛名的一道菜是「季斯卡黑松露湯」，濃郁的松露、肥鵝肝醬和雞肉高湯，盛裝在覆蓋著酥皮的一人份小碗裡烘烤。
signature dish 招牌菜;經典菜式truffle(n.)松露heady(adj.)濃郁的broth高湯;肉湯
First served at a dinner at the Elysee Palace in 1975, the soup was named for the French president Valery Giscard d’Estaing.
這道菜1975年在法國總統官邸艾麗舍宮第一次出現，是為季斯卡總統設計的一道菜。