Question: Paul Bocuse prepared food for which British-French turbojet-powered supersonic passenger jet airliner?

full_context: Document 1: Laurent Manrique: Laurent Manrique (born March 30, 1966) is a French restaurateur and Michelin-starred chef. Currently overseeing projects in New York and San Francisco, Laurent has extensive professional experience in both locales. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status. For several years, he has overseen the Cafe de la Presse, located on the corner of Bush Street and Grant Avenue, as well as two wine bars: Blanc et Rouge and Rouge and Blanc. In New York, he recently opened Millesime, a seafood brasserie in the Carlton Hotel.
Document 2: Concorde: Aérospatiale/BAC Concorde ( ) is a British-French turbojet-powered supersonic passenger jet airliner that was operated until 2003. It had a maximum speed over twice the speed of sound at Mach 2.04 (1354 mph at cruise altitude), with seating for 92 to 128 passengers. First flown in 1969, Concorde entered service in 1976 and continued flying for the next 27 years. It is one of only two supersonic transports to have been operated commercially; the other is the Soviet-built Tupolev Tu-144, which was operated for a much shorter period.
Document 3: Tupolev Tu-144: The Tupolev Tu-144 (Russian: Tyполев Ту-144 ; NATO reporting name: Charger) is a retired jet airliner and commercial supersonic transport aircraft (SST). It is one of only two SSTs to enter commercial service, the other being the Anglo-French Concorde. The design was a product of the Tupolev design bureau, headed by Alexei Tupolev, of the Soviet Union and manufactured by the Voronezh Aircraft Production Association in Voronezh, Russia. It conducted 55 passenger service flights, at an average service altitude of 16,000 m and cruised at a speed of around 2,000 km/h (Mach 1.6).
Document 4: Supersonic transport: A supersonic transport (SST) is a civilian supersonic aircraft designed to transport passengers at speeds greater than the speed of sound. To date, the only SSTs to see regular service have been Concorde and the Tupolev Tu-144. The last passenger flight of the Tu-144 was in June 1978 and it was last flown in 1999 by NASA. Concorde's last commercial flight was in October 2003, with a November 26, 2003 ferry flight being its last airborne operation. Following the permanent cessation of flying by Concorde, there are no remaining SSTs in commercial service. Several companies have each proposed a supersonic business jet, which may bring supersonic transport back again.
Document 5: Philippe Conticini: Philippe Conticini is a French chef and pastry chef born August 16, 1963 in Choisy-le-Roi, Val-de-Marne.
Document 6: Supersonic aircraft: A supersonic aircraft is an aircraft able to fly faster than the speed of sound (Mach number 1). Supersonic aircraft were developed in the second half of the twentieth century and have been used almost entirely for research and military purposes. Only two, Concorde and the Tupolev Tu-144, ever entered service for civil use as airliners. Fighter jets are the most common example of supersonic aircraft.
Document 7: Joël Robuchon (Las Vegas restaurant): Joël Robuchon is the signature, flagship French gourmet restaurant of French chef and restaurateur Joël Robuchon. The restaurant, located at the MGM Grand Las Vegas in Las Vegas, Nevada, has been rated 3 stars by the Michelin Guide, 5-stars by Forbes Travel Guide, and has been ranked by Wine Spectator and Travel and Leisure to be among the finest restaurants in the world. It was ranked as one of the Top 5 best restaurants in the United States by Gourmet magazine.
Document 8: L'Auberge du Pont de Collonges: L'Auberge du Pont de Collonges also known as Paul Bocuse or Bocuse, is a restaurant in Collonges-au-Mont-d'Or near Lyon, France. The chef is Paul Bocuse.
Document 9: Zero Emission Hyper Sonic Transport: The Zero Emission Hyper Sonic Transport or ZEHST is a planned supersonic passenger jet airliner project by EADS and Japan. It can be seen as a descendant of the Concorde airliner capable of flying at more than Mach 4 (four times the speed of sound). The aircraft is projected to carry 50 to 100 people 32 km above the ground. Zehst would be able to fly from Paris to Tokyo in 2.5 hours, or from New York to London in an hour.
Document 10: Ludo Lefebvre: Ludovic "Ludo" Lefebvre (] ), born 18 April 1971, is a French chef, restaurateur, pop-up impresario, author, and television personality. He trained with the great masters in France for 12 years before moving to Los Angeles. He was quickly awarded the prestigious Mobil Travel Guide Five Star Award at two different restaurants, L'Orangerie in 1999 and 2000 and Bastide in 2006. He then went on to create his uber-popular LudoBites concept, a multi-city restaurant tour, followed by opening two restaurants in Los Angeles, "Trois Mec" and "Petit Trois". Trois Mec was named Best New Restaurant Los Angeles in 2013 by LA Weekly,Best Restaurant 2014 - LA Weekly Ludo was named Best Chef 2015 by LA Weekly and in 2016 took back the title of Best Restaurant in Los Angeles 2016
Document 11: Avion de Transport Supersonique Futur: The Avion de Transport Supersonique Futur (ATSF) also known as "Alliance" was a concept design for supersonic aircraft considered by British Aerospace and Aérospatiale. The plane was to be based on the experience learned from the supersonic Concorde, and was to fly at Mach 2 or higher. Preliminary designs were produced, with some wind-tunnel testing of small-scale models, but development apparently stalled in the early 2000s.
Document 12: Raymond Blanc: Raymond Blanc OBE (born 19 November 1949) is a French chef. He is one of Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the "Good Food Guide". He is entirely self-taught, but has himself taught or employed other chefs including (for a week's probation) Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.
Document 13: Droop-nose: The droop-nose configuration is a distinctive feature of some supersonic aircraft, most notably both Concorde and the Tupolev Tu-144. When these aircraft were in service, the pilot would lower the nose cone to improve visibility of the runway and taxiways. When in flight, the nose would be raised. Concorde also had a moving visor that would slide into and out of the nose. The Tu-144's visor was part of the nose and did not retract.
Document 14: Marco Pierre White: Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality from Leeds. White has been dubbed the first celebrity chef, and the "enfant terrible" of the UK restaurant scene. He was called the godfather of modern cooking by Australian "MasterChef" (Season 4, Episode 53). White was the youngest chef ever to have been awarded three Michelin stars. He has trained notable chefs such as Mario Batali, Gordon Ramsay, Curtis Stone and Shannon Bennett.
Document 15: Paul Bocuse: Paul Bocuse (] ) (born 11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he is one of the most prominent chefs associated with the "nouvelle cuisine", which is less opulent and calorific than the traditional "cuisine classique", and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, "nouvelle cuisine", to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
ground_truth: Concorde