Alain Ducasse will take over Restaurant Paul Bocuse outside Lyon after the death of Bocuse and run it as an homage to the charismatic revolutionary, “a kind of museum and restaurant,” rumor has it. Rumblings among New York’s French ex-pats say that the ambitious global entrepreneur, who abandoned his pots to become a cuisinary oligarch, has a deal with the ailing giant of French cooking. It’s not clear who will pay what to whom. When I visited Lyon July 7, I asked Bocuse if his son Jerôme might ever leave his executive post at Chefs de France pavillion at Disney World in Orlando. “No,” he said, quickly, and so firmly that I didn’t dare ask more. Jerome, my local French insider says, has a new baby and loves his life in Florida.

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