Shortly before he passed away from the effects of Parkinson's disease, master chef Paul Boucuse was interviewed by his good friend, Giulio Alberoni, a writer of gastronomy books and biographies. It was the last interview the French chef gave and he related the story of the beginning and rise of Nouvelle Cuisine, his modern style of French cooking.

Boucuse credits the contributions of many others including his great friend and colleague Gualtiero Marchesi. Rather than focusing on himself, Boucuse tells the tale of the evolution of a cultural phenomenon, born from the union of different lives, different experiences, and the realization of their dreams.

The result is a fitting portrait of the great chef and the modern French cooking that he popularized.

Giulio Alberoni is a food writer, professional gastronome, culinary historian, biographer, and author of novels.  He lives in Milan, Italy.