PAUL BOCUSE

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• Born Feb 11, 1926
• Apprenticed to Fernand Point, whom he dedicated his first book to.
• He is one of the most prominent chefs associated with nouvelle cuisine.
• Nouvelle cuisine is less opulent and calorific than cuisine classique.
• 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 & other top chefs for the maiden flight of the Concorde in 1969

1975, HE CREATED THE WORLD FAMOUS SOUPE AUX TRUFFES (TRUFFLE SOUP) FOR A PRESIDENTIAL DINNER AT ELYSÈE PALACE.
BOCUSE'S RESTAURANTS HAVE BEEN SERVING IT EVER SINCE.

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.

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• Today, Bocuse operates a chain of brasseries around his hometown of Lyon
• His son manages the Chefs de France restaurant inside the French Pavilion at Walt Disney World's Epcot Epcot.
• One of Bocuse's students, EckartWitzigmann, became the first non- French speaking chef to receive three
• Michelin stars

L'AUBERGE DU PONT DE COLLONGES

• One of 4 French restaurants to receive a 3 star rating by the Michelin Guide.
• The Institute Paul Bocuse interns top students from 11 countries to follow a four month intensive

references

• France on a plate. BBC Four TV. Dec 1, 2008