PAUL BOCUSE

11 February 1926 -French Cook

SOME PRECISIONS

● He is 85 years old.

● He has got three Michelin stars since 1965.

● He is associated with the « nouvelle cuisine » which is a different sort of cooking than the traditionnal French one.

● He was considered as the « cook of the century » by Gault-Millau and as the « Pope of cooking ».

HISTORY 11 February 1926 : Born in Collonges-au-Mont-d’Or. 1944 : Joins the army, but he’s injured. Comes back

to Paris to celebrate victory. Works at the “Lucas Carton”, a prestigious

restaurant. 1958 : Gets his first Michelin’s star. 1961 : Gets the title of “Meilleur Ouvrier de France”. 1962 : Gets his second Michelin’s star. 1965 : Gets his third Michelin’s star. 1975 : Becomes “Chevalier de la légion d’Honneur”.

Creates the famous “Truffle Soup V.G.E” (especially for a former French president)

HIS ESTABLISHMENTS

School :“Institut Paul Bocuse” (Ecully, France) Restaurants :“L’Auberge du Pont de Collonges” (Collonges-

au-Mont-d’Or, France)

Brasseries :5 brasseries in Lyon (France)2 brasseries in Japan1 brasserie in the USA

BIBLIOGRAPHY

“Cuisine des régions de France”, 1998

“Encyclopédie de la gastronomie française”, 2009

“La cuisine du marché”, 2010

“Les desserts de Paul Bocuse”, 2010

END