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Paul Bocuse

Chef de Cuisine (Paul Bocuse in Hall of Fame)

image of Paul Bocuse

CV of Paul Bocuse

Date of birth 11.02.1926 in Collonges-au-Mont-d'Or, Lyon, FR
Training1942: Soierie, Claude Maret's, Lyon
1945: La Mère Brazier***, Col de la Luère
CV1950: 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
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Paul Bocuse is Chef de Cuisine

in Paul Bocuse in Hall of Fame

PhilosophyI like to be able to recognise what's on the plate and it should be made using fresh products.
Member of1970: Grande Cuisine Française
Awards1975: Legion of Honour, France
1989: Chef of the Century, Gault Millau
Special aspectsHe 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.

Guide Michelin 2020

Guide Michelin-Chef lehnt „goldenen Stern“ für Paul Bocuse ab

Reaktionen zum Entzug des dritten Sterns für die L'Auberge du Pont de Collonges von Paul Bocuse
Frankreich, Guide, Michelin
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Paul BocusePaul Bocuse

Paul Bocuse ist tot

Berühmtester Koch der Welt stirbt im Alter von 91 Jahren.
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1: Bocuse. Die neue Küche. 1982. ISBN 3881991158 2: Das Paul-Bocuse-Standard-Kochbuch. Heyne, 1995. ISBN 3453080769


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