Paul Bocuse
CV and info
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
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
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
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.
In 1996 he cooked for the G7 conference in Paris along with G.Blanc and M.Veyrat.
