en-es  Paul Bocuse
Paul Bocuse.

De Wikipedia, la enciclopedia libre.

https://en.wikipedia.org/wiki/Paul_Bocuse.

Paul Bocuse (pronunciado [pɔl bokyz]), (11 de febrero de 1926 - 20 de enero de 2018), fue un chef francés afincado en Lyon que era conocido por la alta calidad de sus restaurantes y su enfoque innovador de la cocina.

Un estudiante de Eugénie Brazier, fue uno de los chefs más prominentes asociados con la nouvelle cuisine, que es menos opulenta y calórica que la cocina tradicional, y subraya la importancia de ingredientes frescos de la más alta calidad. Paul Bocuse afirmó que Henri Gault utilizó por primera vez el término, nouvelle cuisine, para describir la comida preparada por Bocuse y otros grandes chefs para el vuelo inaugural del avión Concorde en 1969.

Contribuciones a la gastronomía francesa.

Bocuse hizo muchas contribuciones a la gastronomía francesa tanto directa como indirectamente, puesto que tuvo numerosos alumnos, muchos de los cuales se han convertido a su vez en notables chefs. Uno de sus alumnos fue el austriaco Eckart Witzigmann, uno de los cuatro Chefs del Siglo y chef en el primer restaurante alemán en recibir tres estrellas Michelín. [4]Desde 1987, el Bocuse D'Or ha sido considerado el premio más prestigioso del mundo para chefs (al menos cuando se tiene en cuenta la comida francesa), y en ocasiones es visto como el campeonato mundial no oficial para chefs. Durante su carrera, Bocuse recibió numerosos premios, incluyendo la medalla de Comendador de la Legión de honor.

El Culinary Institute of America (Instituto Culinario de América) rindió honores a Bocuse en su Leadership Awards Gala el 30 de marzo de 2011. Recibió el premio "Chef del siglo". En julio de 2012, el Culinary Institute of America anunciaba en el New York Times que querían cambiar el nombre de su Escoffier Restaurant por el de Bocuse Restaurant, después de un largo año de renovación.

En 1975, creó la soupe aux truffes (sopa de trufas) para la cena presidencial en el Palacio del Elíseo. Desde entonces, la sopa ha sido servida en el restaurante de Bocuse, cerca de Lyon, como Sopa V.G.E., siendo VGE las iniciales del expresidente de Francia Valéry Giscard d'Estaing.

Restaurantes.

El Norte, uno de la cadena de restaurantes de Bocuse en el centro de Lyon.

El Auberge du Pont de Collonges, el restaurante principal de Bocuse en Collonges-au-Mont-d'Or, lugar tanto de su nacimiento como de su muerte.

El restaurante principal de Bocuse, L'Auberge du Pont de Collonges, es un lujoso establecimiento cercano a Lyon que ha estado sirviendo un menú tradicional durante décadas. Es uno de los 27 únicos restaurantes de Francia que han recibido la clasificación de tres estrellas de la Guía Michelín en 2017. También gestionaba una cadena de restaurantes en Lyon, denominados Le Nord, l'Est, Le Sud y L'Ouest, cada uno de ellos especializado en un aspecto diferente de la cocina francesa.

El hijo de Paul Bocuse, Jérôme, gestiona el restaurante "Les Chefs de France" que el viejo Bocuse fundó junto a Roger Verge y Gaston Lenôtre y está situado dentro del pabellón francés de Walt Disney World de EPCOT.

Bocuse fue considerado un embajador de la moderna cocina francesa. Fue condecorado en 1961 con el título de Mejor Trabajador de Francia. Había estado como aprendiz con Fernand Point, un maestro de la cocina clásica francesa. Bocuse le dedicó su primer libro.

Alianza Mundial Instituto Paul Bocuse.

En 2004 fue creado el Institut Paul Bocuse Worldwide Alliance. En 2014 la Alianza reunió a estudiantes de 14 nacionalidades en un curso en la escuela y universidad de Lyon.

Muerte.

Bocuse murió de la enfermedad de Parkinson el 20 de enero de 2018, en Collonges-au-Mont-d'Or; en la misma habitación encima de su restaurante "L'Auberge du Pont de Collonges", en la que había nacido en 1926. Tenía 91 años.

Obras.

"La cocina francesa de Paul Bocuse", traducido por Colette Rossant (Pantheon Books 1977).

"Bocuse a la carta", traducido por Colette Rossant (Pantheon Books 1987).
unit 1
Paul Bocuse.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 2
From Wikipedia, the free encyclopedia.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 3
https://en.wikipedia.org/wiki/Paul_Bocuse.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 7
Contributions to French gastronomy.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 12
The Culinary Institute of America honoured Bocuse in their Leadership Awards Gala on 30 March 2011.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 13
He received the "Chef of the Century" award.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 15
unit 17
Restaurants.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 18
Le Nord, one of Bocuse's chain of brasseries in central Lyon.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 21
unit 24
Bocuse was considered an ambassador of modern French cuisine.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 25
He was honoured in 1961 with the title Meilleur Ouvrier de France.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 26
He had been apprenticed to Fernand Point, a master of classic French cuisine.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 27
Bocuse dedicated his first book to him.
2 Translations, 1 Upvotes, Last Activity 9 months, 2 weeks ago
unit 28
Institute Paul Bocuse Worldwide Alliance.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 29
In 2004 the Institut Paul Bocuse Worldwide Alliance was created.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 31
Death.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 33
He was 91.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 34
Works.
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 35
• Paul Bocuse's French Cooking, translated by Colette Rossant (Pantheon Books 1977).
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
unit 36
• Bocuse a la Carte, translated by Colette Rossant (Pantheon Books 1987).
1 Translations, 2 Upvotes, Last Activity 9 months, 2 weeks ago
Santxiki • 5774  commented on  unit 30  9 months, 2 weeks ago
Santxiki • 5774  translated  unit 34  9 months, 2 weeks ago
Santxiki • 5774  translated  unit 31  9 months, 2 weeks ago

Paul Bocuse.

From Wikipedia, the free encyclopedia.

https://en.wikipedia.org/wiki/Paul_Bocuse.

Paul Bocuse (pronounced [pɔl bokyz]), (11 February 1926 – 20 January 2018), was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

A student of Eugénie Brazier, he was 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.

Contributions to French gastronomy.

Bocuse made many contributions to French gastronomy both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and chef at the first German restaurant to receive three Michelin stars.[4] 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. Bocuse received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur.

The Culinary Institute of America honoured Bocuse in their Leadership Awards Gala on 30 March 2011. He received the "Chef of the Century" award. In July 2012 the Culinary Institute of America announced in the New York Times that they would change the name of their Escoffier Restaurant to the Bocuse Restaurant, after a year-long renovation.

In 1975, he created soupe aux truffes (truffle soup) for a presidential dinner at the Élysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., VGE being the initials of former president of France Valéry Giscard d'Estaing.

Restaurants.

Le Nord, one of Bocuse's chain of brasseries in central Lyon.

L'Auberge du Pont de Collonges, Bocuse's main restaurant in Collonges-au-Mont-d'Or, the place of both his birth and death.

Bocuse's main restaurant, l'Auberge du Pont de Collonges, is a luxury establishment near Lyon, which has been serving a traditional menu for decades. It is one of only 27 restaurants in France to receive a three-star rating in 2017 by the Michelin Guide. He also operated a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specialize in a different aspect of French cuisine.

Paul Bocuse's son, Jérôme, manages the "Les Chefs de France" restaurant which the elder Bocuse co-founded with Roger Verge and Gaston Lenôtre and is located inside the French pavilion at Walt Disney World's EPCOT.

Bocuse was considered an ambassador of modern French cuisine. He was honoured in 1961 with the title Meilleur Ouvrier de France. He had been apprenticed to Fernand Point, a master of classic French cuisine. Bocuse dedicated his first book to him.

Institute Paul Bocuse Worldwide Alliance.

In 2004 the Institut Paul Bocuse Worldwide Alliance was created. In 2014 the Alliance brought together students of 14 nationalities for a course in Lyon school and university.

Death.

Bocuse died of Parkinson's disease on 20 January 2018 in Collonges-au-Mont-d'Or; in the same room above his restaurant, L'Auberge du Pont de Collonges, in which he was born in 1926. He was 91.

Works.

• Paul Bocuse's French Cooking, translated by Colette Rossant (Pantheon Books 1977).

• Bocuse a la Carte, translated by Colette Rossant (Pantheon Books 1987).