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Paul Bocuse

Chef de Cuisine (Paul Bocuse in Collonges-au-Mont-d'Or )

 
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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 Brasier, Col of 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"
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Paul Bocuse is Chef de Cuisine

in Paul Bocuse in Collonges-au-Mont-d'Or

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.
1: Bocuse. Die neue Küche. 1982. ISBN 3881991158 2: Das Paul-Bocuse-Standard-Kochbuch. Heyne, 1995. ISBN 3453080769
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