Paul Bocuse: Difference between revisions
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Bocuse has made many contributions to French [[gastronomy]] both directly and indirectly. Because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian [[Eckart Witzigmann]], one of four ''Chefs of the Century'' and the first German-speaking and the third non-French-speaking chef to receive three [[Michelin star]]s. Since 1987, the ''[[Bocuse d'Or]]'' has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la [[Légion d'honneur]]. |
Bocuse has made many contributions to French [[gastronomy]] both directly and indirectly. Because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian [[Eckart Witzigmann]], one of four ''Chefs of the Century'' and the first German-speaking and the third non-French-speaking chef to receive three [[Michelin star]]s. Since 1987, the ''[[Bocuse d'Or]]'' has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la [[Légion d'honneur]]. |
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The Culinary Instiute of America will honor Bocuse in their Leadership Awards Gala on 30 March 2011. Some say he will receive the "Chef of the |
The Culinary Instiute of America will honor Bocuse in their Leadership Awards Gala on 30 March 2011. Some say he will receive the "Chef of the Century" award.<ref>[http://www.zagat.com/buzz/is-this-the-chef-of-the-century Zagat Buzz Blog: Is This the Chef of the Century? February 17, 2011]</ref> |
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==Restaurants== |
==Restaurants== |
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Revision as of 20:21, 18 March 2011
Paul Bocuse | |
|---|---|
 in Stavanger 2008 | |
| Born | 11 February 1926 |
| Culinary career | |
| Cooking style | Nouvelle Cuisine |
Current restaurant(s)
| |
| Website | http://www.bocuse.fr/accueil.aspx |
Paul Bocuse (born 11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.[1] In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E. being the initials of former president of France Valéry Giscard d'Estaing.
Contribution to French gastronomy
Bocuse has made many contributions to French gastronomy both directly and indirectly. Because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars. Since 1987, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur.
The Culinary Instiute of America will honor Bocuse in their Leadership Awards Gala on 30 March 2011. Some say he will receive the "Chef of the Century" award.[2]
Restaurants
Bocuse's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide. He also operates a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specializes in a different aspect of French cuisine. His son, Jérôme, manages the Chefs de France restaurant inside the French pavilion at Walt Disney World's EPCOT in Orlando, Florida.[3]
Bocuse is considered an ambassador of modern French Cuisine. He was honored in 1961 with the title Meilleur Ouvrier de France. He had been apprenticed to Fernand Point, a master of classic French cuisine; and Bocuse dedicated his first book to him.
Institut Paul Bocuse Worldwide Alliance
The Institut Paul Bocuse Worldwide Alliance brings together nine of the world’s finest universities sharing strong educational values and a common commitment to promote the profession of culinary arts. These universities hail from the United States, Peru, Brazil, Canada, Japan, Taiwan, Greece and Finland. Each university selects its best students to follow a four-month intensive training at the Institut Paul Bocuse in subjects such as:
- French Regional Cuisine,
- the arts de la table,
- wine selection,
- cheeses,
- French cooking terminology and
- pastry techniques.
The only culinary Institute with an agreement in the United states at the Chef John Folse culinary Institute at Nicholls State University.
References
- ^ France on a Plate BBC Four TV programme 1 December 2008
- ^ Zagat Buzz Blog: Is This the Chef of the Century? February 17, 2011
- ^ Scott Joseph (2008-07-17). "Pretigious Bocuse d'Or competition to be part of Epcot Food & Wine Festival". Orlando Sentinel. Retrieved 2008-07-17.
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External links
