Bocuse, Paul

Bocuse, Paul

▪ French chef
born Feb. 11, 1926, Collonges-au-Mont-d'Or, Fr.

      French chef and restaurateur known for introducing and championing a lighter style of cooking.

      Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family's failing hotel-restaurant in Collonges, near Lyon, in 1959. Before long he had attracted much attention with his innovative nouvelle cuisine, a style of cooking that emphasized lightly cooked vegetables, sparing use of dressings and sauces made from materials low in fats, and artfully simple presentation. Bocuse's abandonment of many conventions of traditional grande cuisine won many followers among younger chefs, and nouvelle cuisine soon appeared in many variants, especially in France and the United States. Bocuse's own restaurant was rated three stars by the influential Guide Michelin.

      Among his books were La Cuisine du marché (1976; “The Cuisine of the Market”; Eng. trans. Paul Bocuse's French Cooking) and La Journée du cuisinier (1980; “The Day of a Chef”).

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Universalium. 2010.

Look at other dictionaries:

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  • Paul Haeberlin — (* 24. November 1923 in Illhaeusern; † 10. Mai 2008 ebenda) war ein französischer Drei Sterne Koch. 1950 eröffnetet Paul Haeberlin zusammen mit seinem Bruder Jean Pierre ein Restaurant in Illhaeusern im Elsass.[1] Dieses war bereits vor dem… …   Deutsch Wikipedia

  • Paul Bocuse — Infobox Chef name = Paul Bocuse caption = undated photo birthdate = birth date and age|1926|2|11|mf=y birthplace = Collonges au Mont d Or, France deathdate = deathplace = style = Nouvelle Cuisine education = restaurants = l Auberge du Pont de… …   Wikipedia

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