|
|
|
|
|
|
|
|
|
|
 |
Paul Bocuse |
| |
|
 |
|
| Born |
1926-02-11 Born: Collonges-au-Mont-d'Or, Lyon, FR |
| Apprenticeship/training |
1942: Soierie, Claude Maret's, Lyon
1945: La Mère Brasier, Col of La Luère |
| Career |
1950: Fernand Point, Vienne
1951 - 1956: Years of moving from restaurant to restaurant in order to learn.
1956: back in the family business, Collonges-au-Mont-d'Or, Lyon
1961: Le Meilleur Ouvrier de France, renovation of his parents' business
1961: * Guide Rouge (Michelin)
1962: ** Guide Rouge (Michelin)
1965: started L'Auberge de Collonges Au Mont D'Or "Paul Bocuse", Lyon
1965: *** Guide Rouge (Michelin)
1970: started "Grande Cuisine Française" with Alain Chapel, René Lasserre, Pierre Laporte, Gaston Lenôtre, Charles Barrier, Louis Outhier, Raymond Oliver, Paul Haeberlin and Michel Guerard
1987: started "Bocuse d'Or" |
| Philosophy |
I like to be able to recognise what's on the plate and it should be made using fresh products. |
| Membership |
1970: Grande Cuisine Française |
| Awards |
1975: Legion of Honour, France
1989: Chef of the Century, Gault Millau |
| Interesting tidbits |
He is regarded as the forerunner of "nouvelle cuisine"
In 1996 he cooked for the G7 conference in Paris along with G.Blanc and M.Veyrat. |
| Publications |
1: Bocuse. Die neue Küche. 1982. ISBN 3881991158
2: Das Paul-Bocuse-Standard-Kochbuch. Heyne, 1995. ISBN 3453080769 |
| |
|
|
|
|
|
|
 |
Paul Bocuse |
| |
 |
|
|
| Address |
Pont de Collonges
69660 Collonges-au-Mont-d'Or
France > Rhône-Alpes > Rhône > Lyon
number of seats: 100
number of employees: 40
SKZ (Service Index) 0.400
|
| Staff |
Bocuse, Paul (Chef de Cuisine)
|
Phone
fax |
+33 4 78 22 01 40
|
email
Homepage |
paul.bocuse ( at ) bocuse.fr
www.bocuse.fr |
| Opening times |
No day of rest
12.00 h - 22.00 h |
| Prices |
Ala Carte: Starter 12,- € - 80,- €
Main course 42,- € - 62,- €
Dessert variation 20,- €
8 courses menu "Grande Tradition" 190,- €
8 course menu 210 €
price per course = 26.250 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
|
|
2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank France
Total points |
745
40.5
|
699
39.8
|
743
20.5
|
521
20.5
|
|
| Restaurant guides |
Bottin "stars"
Champerard "points"
GaultMillau "points"
Michelin "stars"
Pudlo "plates" |
--
--
--
* * *
OOO
|
--
--
--
* * *
OOO
|
--
--
--
* * *
--
|
--
--
--
* * *
--
|
--
--
--
(20.5)
--
|
| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
18.18 |
| class |
Outstanding |
| ERR Toques |
|
| ERR Rank |
101 |
|
| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for the black truffle soup which he invented in 1975
for the President Valery Giscard d'Estaing |
| Starter |
Foie gras de canard maison en gelée au Sauternes Antonin Carême |
| Main dish |
Fricassée de volaille de Bresse à la crème aux morilles |
| Dessert |
Tarte sablée aux fruits frais de saison |
| |
|
|
|
|
|
|
|
|
