Edition:
United States
Pictures | Fri Jan 24, 2014 | 7:15pm EST

The art of French cooking

<p>A general view shows the 19th century chateau which houses the Institut Paul Bocuse in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta</p>

A general view shows the 19th century chateau which houses the Institut Paul Bocuse in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

A general view shows the 19th century chateau which houses the Institut Paul Bocuse in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

Close
1 / 18
<p>Students take a break before lunch at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta</p>

Students take a break before lunch at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

Students take a break before lunch at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

Close
2 / 18
<p>Students prepare chocolate cakes as they attend a pastry class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

Students prepare chocolate cakes as they attend a pastry class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Students prepare chocolate cakes as they attend a pastry class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
3 / 18
<p>French chef Eric Cros (C) gives instructions to students during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

French chef Eric Cros (C) gives instructions to students during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

French chef Eric Cros (C) gives instructions to students during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
4 / 18
<p>Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros (C Rear) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros (C Rear) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros (C Rear) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
5 / 18
<p>Students prepare an original table as they participate in an annual contest named "Tables en fetes" at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

Students prepare an original table as they participate in an annual contest named "Tables en fetes" at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Students prepare an original table as they participate in an annual contest named "Tables en fetes" at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
6 / 18
<p>Students prepare an original table as they participate in an annual contest named "Tables en fetes" at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

Students prepare an original table as they participate in an annual contest named "Tables en fetes" at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Students prepare an original table as they participate in an annual contest named "Tables en fetes" at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
7 / 18
<p>Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
8 / 18
<p>Students take pictures with their mobile phones of a wine bottle during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta</p>

Students take pictures with their mobile phones of a wine bottle during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

Students take pictures with their mobile phones of a wine bottle during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

Close
9 / 18
<p>A student uses an electronic translator during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta</p>

A student uses an electronic translator during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

A student uses an electronic translator during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

Close
10 / 18
<p>A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
11 / 18
<p>A student is seen in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

A student is seen in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

A student is seen in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
12 / 18
<p>French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta</p>

French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. REUTERS/Robert Pratta

Close
13 / 18
<p>Students attend a bakery class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta</p>

Students attend a bakery class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

Students attend a bakery class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

Close
14 / 18
<p>A student serves bread in the student bento restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta</p>

A student serves bread in the student bento restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

A student serves bread in the student bento restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

Close
15 / 18
<p>A student holds plates as he serves lunch in the student restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta</p>

A student holds plates as he serves lunch in the student restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

A student holds plates as he serves lunch in the student restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. REUTERS/Robert Pratta

Close
16 / 18
<p>Students attend a lesson which demonstrates how to cut and serve poultry at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta</p>

Students attend a lesson which demonstrates how to cut and serve poultry at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

Students attend a lesson which demonstrates how to cut and serve poultry at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 3, 2013. REUTERS/Robert Pratta

Close
17 / 18
<p>A student walks with a tray on stairs at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon, December 3, 2013. REUTERS/Robert Pratta</p>

A student walks with a tray on stairs at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon, December 3, 2013. REUTERS/Robert Pratta

A student walks with a tray on stairs at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon, December 3, 2013. REUTERS/Robert Pratta

Close
18 / 18

Next Slideshows

Animal roundup

The top animal photos from this past week.

Jan 24 2014

Apple Macintosh turns 30

The Macintosh computer marks 30 years since the release of the original 128K desktop model.

Jan 23 2014

Haute couture in Paris

Highlights from haute couture shows in Paris.

Jan 23 2014

Family, soccer and God

Milice Norassaint left Haiti in order to search for work amid Brazil's booming World Cup construction business. One day, he hopes his family will be able to...

Jan 23 2014

MORE IN PICTURES

Hurricane Maria slams Caribbean

Hurricane Maria slams Caribbean

Hurricane Maria is the second major storm to hit the Caribbean this month.

Countdown to German election

Countdown to German election

On the campaign trail as as Germans prepare to go to the polls.

Russian war games rattle West

Russian war games rattle West

Russia's biggest war games since 2013 have the West looking on nervously.

Today in Sports

Today in Sports

Our top sports photography of the day.

Florida Keys devastated by Irma

Florida Keys devastated by Irma

Officials say 25 percent of homes were destroyed and 65 percent suffered major damage when Irma barreled ashore in the Florida Keys.

North Korea's missile program

North Korea's missile program

Inside the evolution of North Korea's secretive missile program.

Air show over Athens

Air show over Athens

Aerobatic displays during the Athens Flying Week aviation event at Tanagra air base in Greece.

Athletes protest racial injustice

Athletes protest racial injustice

Athletes stage on-field protests against police brutality and racial injustice.

London Fashion Week

London Fashion Week

Backstage and collection highlights from London.

Trending Collections

Pictures

Podcast