Transcript Name

PAUL BOCUSE
11 February 1926 French Cook
SOME PRECISIONS
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He is 85 years old.
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He has got three Michelin stars since 1965.
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He is associated with the « nouvelle cuisine » which is a
different sort of cooking than the traditionnal French
one.
He was considered as the « cook of the century » by
Gault-Millau and as the « Pope of cooking ».
HISTORY
11 February 1926 : Born in Collonges-au-Montd’Or.
 1944 : Joins the army, but he’s injured. Comes
back to Paris to celebrate victory.
Works at the “Lucas Carton”, a prestigious
restaurant.
 1958 : Gets his first Michelin’s star.
 1961 : Gets the title of “Meilleur Ouvrier de
France”.
 1962 : Gets his second Michelin’s star.
 1965 : Gets his third Michelin’s star.
 1975 : Becomes “Chevalier de la légion
d’Honneur”. Creates the famous “Truffle Soup
V.G.E” (especially for a former French president)
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HIS ESTABLISHMENTS
School :
“Institut Paul Bocuse” (Ecully, France)
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Restaurants :
“L’Auberge du Pont de Collonges” (Collonges-auMont-d’Or, France)
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Brasseries :
5 brasseries in Lyon (France)
2 brasseries in Japan
1 brasserie in the USA
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BIBLIOGRAPHY
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“Cuisine des régions de France”, 1998
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“Encyclopédie de la gastronomie française”, 2009
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“La cuisine du marché”, 2010
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“Les desserts de Paul Bocuse”, 2010
END