Paul Bocuse
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| Paul Bocuse | |
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| Born | February 11, 1926 Collonges-au-Mont-d'Or, France |
| Cooking style | Nouvelle Cuisine |
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Current Restaurant(s)
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Paul Bocuse (born on February 11, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French chef, considered one of the finest cooks of the 20th century. He is widely credited with being one of the first chefs to emerge from the kitchen and to enter public life. In this role, he has extensively traveled for several decades, promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.
Bocuse is one of the most prominent chefs associated with the nouvelle cuisine (the term was first used to describe the cuisine in a newspaper article during 1972), which is less opulent and high-calorie than the traditional haute cuisine, and stresses the importance of fresh ingredients of the highest quality. In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.
[edit] Contribution to French gastronomy
Bocuse has made many contributions to French gastronomy both directly and indirectly. Bocuse has had numerous students, many of whom have become famous chefs themselves. One of his students was Eckart Witzigmann, the first German chef to receive three Michelin stars. Since 1987, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. The winning country is not allowed to participate in the next championship. Paul Bocuse has received numerous awards throughout his career, among which the medal of Commandeur de la Légion d'honneur
[edit] Restaurants
Bocuse's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide. He also operates a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specialises in a different aspect of French cuisine. There is also a Bocuse restaurant at the French pavilion at Epcot in Disney World, which is managed by his son. Bocuse is considered an ambassador of modern French Cuisine. He was honoured in 1961 with the title Meilleur Ouvrier de France. His father George Bocuse, had been apprenticed to Fernand Point, a master of classic French cuisine and Bocuse dedicated his 1st book to him.
