Paul Bocuse

Paul Bocuse is one of the most famous French chefs of the 20th century. He is also one of the fathers of nouvelle cuisine.

 Paul Bocuse was born February 11th, 1926 at Collonges-au-Mont-d’Or, in France, about 5 miles north of Lyon. His father was also a chef, so he decided to keep the tradition in the family and became a chef himself.

At age 18, he joined the liberation army of General de Gaulle, was injured by a gun bullet in Alsace (region of France), and taken care of by the American troops. He was part of the Victory parade in Paris in 1945.

When he came back to Lyon, he continued his apprenticeship at Eugene Brazier (3 stars in the Michelin Guide of 1933). There, he was not only learning how to cook, but he was also doing some gardening, he was milking the cows, doing the laundry and was ironing.

Then he moved to Paris and worked for the famous Lucas Carton, a prestigious restaurant on Place de la Madelaine, in the 8th arrondissement of Paris, and worked with Chef Gaston Richard, and that’s where he became a very close friend to Pierre and Jean Troisgros (The Brothers Troisgros).

In the 50’s, the three friends worked togehter at the Restaurant “La Pyramide de Vienne” in Lyon, and learned the refinement and elegance Paul Bocuse is known for today.

editor’s note: We were able to research much of this information on Bocuse’s past, particularly his childhood using traditional sources. Because of the excellent effort on the part of the historic societies and with the help of some enterprise seo experts, we were also able to conduct much of the archive research online. The internet has become a valuable tool for researching historic figures because of the work of modern day search enthusiasts who help may things findable in Google. Paul Bocuse is no exception, and we are thankful.

In 1962, he transformed his father’s small tavern into a Restaurant and earned his first star at the Michelin Guide this same year. He got his second star in 1962 and the third one in 1965.

In 1987, he created the “Bocuse d’Or’, a World Cuisine Contect that takes place, every two years, during two days near the end of January in Lyon, France, and it is one of the world’s most prestigious cooking competition.

Last but not least, he created his own school of hotel business, hotel management and culinary art, in Ecully, near Lyon, in France.

His food is known around the globe & people come from far & wide to try it. Price is no object to some who are interested in the finer things in life. Once you have eaten 5 stars you can not go back to anything else.

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