Paul Bocuse facts for kids
Bocuse in 2008
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| Born | 11 February 1926 Collonges-au-Mont-d'Or, France |
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| Died | 20 January 2018 (aged 91) Collonges-au-Mont-d'Or, France |
| Cooking style | Nouvelle cuisine |
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Rating(s)
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Current restaurant(s)
l'Auberge du Pont de Collonges
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| Official website | |
| http://www.bocuse.fr/ | |
Paul Bocuse (11 February 1926 – 20 January 2018) was a famous French chef from Lyon. He was known for his amazing restaurants and new ways of cooking.
Paul Bocuse learned from another great chef, Eugénie Brazier. He became one of the most important chefs linked to nouvelle cuisine. This style of cooking uses less rich ingredients than traditional French food. It focuses on fresh, high-quality ingredients. Paul Bocuse said that Henri Gault first used the term nouvelle cuisine to describe the food he and other chefs made for the first flight of the Concorde airplane in 1969.
Contents
Paul Bocuse: A Master Chef
Paul Bocuse made many important contributions to French cooking. He also taught many students who later became famous chefs themselves. One of his students was Austrian chef Eckart Witzigmann. He is one of only four "Chefs of the Century."
His Impact on French Cooking
Since 1987, the Bocuse d'Or has been known as the most important award for chefs in the world. It's often called the unofficial world championship for chefs. Bocuse won many awards during his career. This included the medal of Commandeur de la Légion d'honneur, which is a very high honor in France.
In 2011, The Culinary Institute of America honored Bocuse. They gave him the "Chef of the Century" award. In 2012, they renamed their Escoffier Restaurant to the Bocuse Restaurant after a big renovation.
Famous Dishes and Awards
In 1975, Paul Bocuse created a special soupe aux truffes (truffle soup). He made it for a dinner with the president at the Élysée Palace. Since then, this soup has been served at Bocuse's restaurant near Lyon. It's called Soupe V.G.E., using the initials of former French president Valéry Giscard d'Estaing.
His Restaurants Around the World
Bocuse's main restaurant was L'Auberge du Pont de Collonges. It is a fancy restaurant near Lyon. For many decades, it served traditional French dishes. In 2017, it was one of only 27 restaurants in France to get a three-star rating from the Michelin Guide. However, in 2020, it lost its three-star rating after 55 years. This caused a lot of discussion in the French cooking world.
Other Restaurants and Family Legacy
Paul Bocuse also had a group of brasseries (casual restaurants) in Lyon. They were named Le Nord, L'Est, Le Sud, and L'Ouest. Each one focused on a different type of French food.
Paul Bocuse's son, Jérôme, now manages the "Les Chefs de France" restaurant. Paul Bocuse helped start this restaurant with other chefs. It is located in the French pavilion at Walt Disney World's EPCOT.
Bocuse was seen as a leader for modern French cooking. In 1961, he received the title Meilleur Ouvrier de France. This means "Best Craftsman of France" and is a very special award. He had learned from Fernand Point, who was a master of classic French cooking. Bocuse dedicated his first book to him.
The Paul Bocuse Institute Alliance
In 2004, the Institut Paul Bocuse Worldwide Alliance was created. This group brings together cooking students from different countries. In 2014, students from 14 countries came to Lyon for a course. A famous chef from this program is Lebanese chef Tara Khattar.
Later Life and Legacy
Paul Bocuse died on 20 January 2018. He passed away from Parkinson's disease in Collonges-au-Mont-d'Or. He died in the same room above his restaurant, L'Auberge du Pont de Collonges, where he was born in 1926. He was 91 years old.
Books by Paul Bocuse
- Paul Bocuse's French Cooking, translated by Colette Rossant (Pantheon Books 1977)
- Bocuse a la Carte, translated by Colette Rossant (Pantheon Books 1987)
See Also
In Spanish: Paul Bocuse para niños
