Paul Bocuse

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Paul Bocuse
Paul Bocuse2.jpg
Bocuse in Stavanger 2008
Born(1926-02-11)11 February 1926
Died20 January 2018(2018-01-20) (aged 91)
Collonges-au-Mont-d'Or, France
Culinary career
Cooking style Nouvelle cuisine

Paul Bocuse (pronounced  [pɔl bokyz] ; 11 February 1926 – 20 January 2018) [1] was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

French cuisine Cuisine originating from France

French cuisine consists of the cooking traditions and practices from France.

Lyon Prefecture and commune in Auvergne-Rhône-Alpes, France

Lyon is the third-largest city and second-largest urban area of France. It is located in the country's east-central part at the confluence of the rivers Rhône and Saône, about 470 km (292 mi) south from Paris, 320 km (199 mi) north from Marseille and 56 km (35 mi) northeast from Saint-Étienne. Inhabitants of the city are called Lyonnais.


A student of Eugénie Brazier, he was 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. [2]

Eugénie Brazier French chef

Eugénie Brazier, known as "la mère Brazier" was a French chef who, in 1933, became the first person and woman to earn SIX Michelin stars. Born in La Tranclière, she opened her first restaurant, La Mère Brazier, in 1921, obtaining help from the food critic Curnonsky. Brazier developed Lyonnaise cuisine, a tradition with which Paul Bocuse later found a worldwide success. Brazier was also the first person to attain three Michelin stars at two restaurants: La Mère Brazier on Rue Royale, one of the main streets of Lyon, and a second, in the Alpine foothills at Col de la Luère. This was unmatched for 36 years.

Henri Gault was a French food journalist. He was co-founder of the Gault Millau guides with Christian Millau, and invented the phrase "nouvelle cuisine", though later he claimed to regret it.

Concorde Supersonic airliner

The Aérospatiale/BAC Concorde is a French-British turbojet-powered supersonic passenger airliner that was operated from 1976 until 2003. It had a maximum speed over twice the speed of sound at Mach 2.04, 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 operated in service from 1977 to 1978.

Contributions to French gastronomy

Bocuse in 2007 Paul Bocuse 2007.jpg
Bocuse in 2007

Bocuse made many contributions to French gastronomy both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars. [3] 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. Bocuse received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur. [4]

Gastronomy segment of the hospitality industry, which is concerned with the preparation of meals and the serving of paying guests in restaurants

Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.

Eckart Witzigmann Austrian chef

Eckart Witzigmann is an Austrian chef.

The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.

The Culinary Institute of America honoured Bocuse in their Leadership Awards Gala on 30 March 2011. He received the "Chef of the Century" award. [5] In July 2012 the Culinary Institute of America announced in the New York Times that they would change the name of their Escoffier Restaurant to the Bocuse Restaurant, after a year-long renovation. [6]

The Culinary Institute of America cooking school

The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California, San Antonio, Texas, and the Republic of Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. In addition to professional education, the college also offers recreational classes for non-professionals. The college operates student-run restaurants on their four U.S. campuses.

In 1975, he created soupe aux truffes (truffle soup) for a presidential dinner at the Élysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., VGE being the initials of former president of France Valéry Giscard d'Estaing. [7]

Truffle the culinary ingredient, use Q7850807 for the genus Tuber

A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. In addition to Tuber, many other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, Leucangium, and over a hundred others. These genera belong to the class Pezizomycetes and the Pezizales order. There are several truffle-like basidiomycetes excluded from Pezizales including Rhizopogon and Glomus. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance.

Élysée Palace the official residence of the President of the French Republic

The Élysée Palace is the official residence of the President of the French Republic. Completed in 1722, it was initially built for Louis Henri de La Tour d'Auvergne. It was used as the office of the French President for the first time in 1848. The current building contains the presidential office and residency, as well as the meeting place of the Council of Ministers. It is located near the Champs-Élysées in the 8th arrondissement of Paris, the name Élysée deriving from Elysian Fields, the place of the blessed dead in Greek mythology. Important foreign visitors are hosted at the nearby Hôtel de Marigny, a palatial residence.

Valéry Giscard dEstaing President of France from 1974 to 1981

Valéry Marie René Georges Giscard d'Estaing, also known as Giscard or VGE, is a French elder statesman who served as President of the French Republic from 1974 to 1981.


Le Nord, one of Bocuse's chain of brasseries in central Lyon Paul Bocuse le nord.jpg
Le Nord, one of Bocuse's chain of brasseries in central Lyon
L'Auberge du Pont de Collonges, Bocuse's main restaurant in Collonges-au-Mont-d'Or, the place of both his birth and death Restaurant Paul Bocuse.JPG
L'Auberge du Pont de Collonges , Bocuse's main restaurant in Collonges-au-Mont-d'Or, the place of both his birth and death

Bocuse's main restaurant, l'Auberge du Pont de Collonges , is a luxury establishment near Lyon, which has been serving a traditional menu for decades. [4] It is one of only 27 restaurants in France to receive a three-star rating in 2017 by the Michelin Guide. [8] He also operated a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specialize in a different aspect of French cuisine. [9]

LAuberge 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 was Paul Bocuse.

Brasserie type of restaurant

In France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word brasserie is also French for "brewery" and, by extension, "the brewing business". A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day of the week and serves the same menu all day. A classic brasserie dish is steak frites.

Paul Bocuse's son, Jérôme, manages the "Les Chefs de France" restaurant which the elder Bocuse co-founded with Roger Verge and Gaston Lenôtre and is located inside the French pavilion at Walt Disney World's EPCOT. [10] [11]

Bocuse was considered an ambassador of modern French cuisine. [12] He was honoured in 1961 with the title Meilleur Ouvrier de France. [13] He had been apprenticed to Fernand Point, a master of classic French cuisine. Bocuse dedicated his first book to him. [9]

Institute Paul Bocuse Worldwide Alliance

In 2004 the Institut Paul Bocuse Worldwide Alliance was created. [14] In 2014 the Alliance brought together students of 14 nationalities for a course in Lyon school and university. [14]


Bocuse died of Parkinson's disease on 20 January 2018 in Collonges-au-Mont-d'Or; in the same room above his restaurant, L'Auberge du Pont de Collonges, in which he was born in 1926. [15] [16] He was 91.


See also

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Michel Roth is a French chef, two stars at the Guide Michelin. He has also received famous titles like the Bocuse d'Or and Meilleur Ouvrier de France, both in 1991.


  1. "Paul Bocuse, le pape de la gastronomie, est mort".
  2. France on a Plate BBC Four TV programme 1 December 2008
  3. "A First for the Michelin Guide: Three Stars for a German Restaurant; Making a Choice 'Can I Do Better?'". New York Times.
  4. 1 2 "Paul Bocuse, Celebrated French Chef, Dies at 91". New York Times.
  5. "Chef of the Century".
  6. "Bocuse Restaurant".
  7. "'Pope' of French cuisine Paul Bocuse dies at age 91".
  9. 1 2 "Nos maisons".
  10. Scott Joseph (17 July 2008). "Prestigious Bocuse d'Or competition to be part of Epcot Food & Wine Festival". Orlando Sentinel . Archived from the original on 14 October 2008. Retrieved 17 July 2008.
  11. "Paul Bocuse, Co-Founder of Les Chefs de France, dies at 91". Retrieved 22 January 2018.
  12. "Paul Bocuse".
  13. "Biographie de Paul Bocuse".
  14. 1 2 "12TH YEAR OF THE INSTITUT PAUL BOCUSE WORLDWIDE ALLIANCE". OnlyLyon. Retrieved 11 January 2018.
  15. "Paul Bocuse, le pape de la gastronomie, est mort". Le Point (in French). Retrieved 20 January 2018.
  16. Grimes, William (2018). "Paul Bocuse, Celebrated French Chef, Dies at 91". The New York Times. Retrieved 20 January 2018.
  17. Bocuse, Paul (12 October 1977). Paul Bocuse's French Cooking. ISBN   9780394406701.
  18. "Bocuse a la Carte".