Paul Bocuse

Paul Bocuse. He was a French Chef, founder of nouvelle cuisine. He was part of the resistance during World War II and later learned the trade from top chefs until he took over his parents’ restaurant in Collonges, near Lyon , which he turned into a true pilgrimage center for gourmets. From 1959 onwards the old family restaurant became world famous.

Summary

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  • 1 Biographical data
  • 2 Publications and Awards
  • 3 Death
  • 4 Sources

Biographical data

He was born on 11 of February of 1926 in Collonges-au-Mont-d’Or, within one of a family of chefs, who since 1700 have passed from father to son the profession and have maintained their restaurant in Lyon, France . Father of that movement called nouvelle cuisine that met thousands of imitators, his apprenticeship is carried out in principle with chef Claude Maret at his restaurant Soierie, in Lyon. There he learns to buy, raise, harvest and slaughter the animals used in his kitchen.

In 1944 he was a soldier in the Premiere Division Française. In 1945 he participated in the Victorious March in Paris. He continues his learning at the Col de Lúere restaurant with the Mêre Braizer. During the 50s , he finished his apprenticeship under the tutelage of the Great Chef Fernand Point .

In a short time, his cooking style was recognized, based on lightly cooked vegetables, avoiding the use of low-fat dressings and sauces in a simple presentation. In 1961 , he won his first Michelin star and the “Meilleur Ouvrier de France” award, this same year, he dedicated himself to improving his family restaurant and achieved the second Michelin star. In 1965 he received his third star, and maintains the objective of recovering the rights to the family name (BOCUSE) that his grandfather sold in 1921. When he succeeds, he baptized his restaurant Auberge de Collognes simply as PAUL BOCUSE.

His fame as the creator of nouvelle cuisine dates from that time, and he vehemently denied it. This, he said, means “nothing on the plate, everything on the account.” He announced the extinction of what was a fashion, eroded by exaggerations of all kinds. In 1975 the then President of France, Valéry Giscard d’Estaing , decorated him with the “Légion d’honneur” medal and for the occasion he created his famous truffes aux soupe, truffled soup. In 1979 , he dedicated himself to the creation and manufacture of wines, champagne, tea, jams and jellies, which were distributed worldwide. In 1982 , he represents France and establishes a restaurant at the Epcot Center in Orlando , United States .

Publications and Awards

His books include La cuisine du marché 1976 . In 1987 , he was awarded by Jacques Chirac with the “Officier de la Légion d’honneur” medal and in that same year he was honored with the visit of the French President. In this same year, he created the world chefs competition: BOCUSE D¨OR being This is one of the greatest trophies that a cook can obtain.In 1989 , he was chosen by “GAULT & MILLAU” as CHEF DEL SIGLO and his restaurant as: “THE FIRST RESTAURANT IN THE WORLD” .In 1990 he was appointed President of the School of Culinary Arts in Lyon France, “ECULLY” On March 30 , 2010 Paul Bocuse was named Chef of the Century by the Culinary Institute of America, the premier cooking school in the United States.

The “PAUL BOCUSE” restaurant was considered one of the best in the world . He personally took care of him along with his wife Raymonde, with whom he had his daughter, Françoise – with a second partner he had his son, Jérôme, who is also a cook and carries the surname Bocuse. The restaurant is located on the banks of the Saône river , five kilometers north of Lyon.

Death

Paul Bocuse, promoter of French “nouvelle cuisine” and the most famous chef in his country, died on January 20 , 2018 at the age of 91 in Collonges-au-Mont-d’Or.

 

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