Paul Bocuse

CV of Paul Bocuse

Date of birth	11.02.1926 in Collonges-au-Mont-d'Or, Lyon, FR
Training	1942: Soierie, Claude Maret's, Lyon 1945: La Mère Brazier***, Col de la Luère
CV	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" 2018: passed away

Philosophy	I like to be able to recognise what's on the plate and it should be made using fresh products.
Member of	1970: Grande Cuisine Française
Awards	1975: Legion of Honour, France 1989: Chef of the Century, Gault Millau
Special aspects	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.