en-fr  Paul Bocuse
Paul Bocuse.

D'après Wikipédia, l'encyclopédie libre de droit.

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

Paul Bocuse (se prononce [pɔl bokyz]), (11 février 1926 – 20 janvier 2018), était un chef français basé à Lyon connu pour la haute qualité de ses restaurants et son approche innovatrice de la cuisine.

Élève d'Eugénie Brazier, il fut un des chefs les plus en vue associés à la " nouvelle cuisine ", qui est moins roborative et moins calorique que la cuisine classique, et qui a souligné l'importance de la fraicheur des ingrédients de première qualité. Paul Bocuse a proclamé que Henri Gault avait été le premier à utiliser le terme "nouvelle cuisine ", pour décrire la nourriturepréparée par Bocuse et d'autres grands chefs pour le vol inaugural du Concorde en 1969.

Contributions à la gastronomie française.

Bocuse a beaucoup contribué à la gastronomie française, directement et indirectement, car il a formé de nombreux élèves, beaucoup sont eux-mêmes devenus des chefs célèbres. Un de ses élèves a été l'autrichien Eckart Witzigmann, un des quatre Cuisiniers du siècle, et chef dans le premier restaurant allemand à recevoir trois étoiles au Michelin. [4] Depuis 1987, le Bocuse d'Or est considéré comme la récompense la plus prestigieuse (du moins en ce qui concerne la cuisine française), et parfois regardé comme le championnat mondial officieux des chefs. Bocuse a reçu de nombreuses distinctions au cours de sa carrière, dont celle de Commandeur de la Légion d'Honneur.

Le Culinary Institute of America a honoré Bocuse dans ses Leadership Awards Gala le 30 mars 2011. Il a reçu le titre de " Cuisinier du siècle ". En juillet 2012, le Culinary Institute of America annoncé dans le New York Times qu'ils changeraient le nom de leur Escoffier Restaurant en Bocuse Restaurant, après une année de travaux de rénovation.

En 1975, il crée la "soupe aux truffes " (truffle soup) pour un diner présidentiel au Palais de l'Élysée. Depuis lors, la soupe est servie au restaurant de Bocuse près de Lyon sous le nom de Soupe V.G.E, VGE étant les initiales de l'ancien président français Valery Giscard d'Estaing.

Restaurants.

Le Nord, une des brasseries de a chaine de brasseries de Bocuse au centre de Lyon.

L'auberge du pont de Coullonges, premier restaurant de Bocuse à Collonges-au-Mont-d'Or, la où est né et mort Bocuse.

Le principal restaurant de Bocuse, l'Auberge du Pont de Collonges, est un restaurant de prestige situé près de Lyon, qui sert un menu traditionnel depuis des décennies. C'est un des 27 restaurants a avoir seuls reçu la note de trois étoiles au Guide Michelin en 2017. Il a aussi créé une chaine de brasseries à Lyon, appelées Le Nord, l'Est, Le Sud et l'Ouest, chacune étant spécialisée dans différents aspects de la cuisine française.

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).
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Paul Bocuse.
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From Wikipedia, the free encyclopedia.
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https://en.wikipedia.org/wiki/Paul_Bocuse.
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Contributions to French gastronomy.
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The Culinary Institute of America honoured Bocuse in their Leadership Awards Gala on 30 March 2011.
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He received the "Chef of the Century" award.
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Restaurants.
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Le Nord, one of Bocuse's chain of brasseries in central Lyon.
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He was honoured in 1961 with the title Meilleur Ouvrier de France.
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Bocuse dedicated his first book to him.
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Institute Paul Bocuse Worldwide Alliance.
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Death.
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He was 91.
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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).