Chef de Cuisine (Paul Bocuse in Hall of Fame)
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
Paul Bocuse is Chef de Cuisine
in Paul Bocuse in Hall of Fame
|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.