Paul Bocuse

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Image:Paul Bocuse le nord.jpg Paul Bocuse (born on 11 February, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French chef, considered one of the finest cooks of the 20th century. He is widely credited with being one of the first chefs to emerge from the kitchen and to enter public life. In this role, he has extensively travelled for several decades, promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.

Bocuse is one of the most prominent chefs associated with the nouvelle cuisine (the term was first used in a newspaper article in 1972), which is less opulent and high-calorie than the traditional haute cuisine, and stresses the importance of fresh ingredients of the highest quality. 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.

[edit] 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 specialises in a different aspect of French cuisine. There is also a Bocuse restaurant at the French pavillion at Epcot in Disneyworld, which is managed by his son.

[edit] Contribution to French gastronomy

Bocuse has had numerous pupils, many of which have become famous chefs themselves. One of his pupils was Eckart Witzigmann, the first German 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. The winning country is not allowed to participate in the next championship.

Paul Bocuse has received numerous awards throughout his career, among which the medal of Commandeur de la Légion d'honneur awarded by president Jacques Chirac.