| 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. |
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