Paul Bocuse

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Paul Bocuse

• Chef Éxtraordinaire

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History

• Born February 11, 1926
• Son of Irma and Georges Bocuse
• Nickname is Lion of Lyon
• Prepared his first meal at the age of ten.

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Learning as he goes

• 1942- Paul Bocuse was an apprentice at Claude
  Marets Restaurant in Lyon and found out how to
  pick out produce at the market.
• Fernand Point was a mentor and trained Pauls
  father earlier in life. Fernand called Paul his
  spiritual son.
• 1950-Paul completed his apprenticeship with
  Fernand Point.
• Paul used Fernands idea by using only the
  freshest ingredients in his cooking.

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History of the Restaurant

• Back in 1765 one of Paul Bocuses ancestors was
  known for her cooking.
• Pauls grandfather was a poor financial man and
  was forced to sell an inn and the right to use
  the family name in 1921.
• Pauls father Georges wanted to set up a
  restaurant and use the family name but couldnt
  due to the mishap previously.
• Pauls mother and father still used the name in a
  Bistro that they set up calling it Restaurant
  Bocuse.

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Getting Started

• In 1956 Paul returned home.
• 1959 Pauls father died leaving him the
  restaurant and 100,000 in Debt
• Paul then repurchased the inn his grandfather
  lost as well as the name and turned it into a
  Banquet facility. This was later known as L
  Auberge Paul Bocuse.
• Paul named his grandparents old restaurant
  Abbaye de Collonges in memory of the monks on
  the Isle Barbe.
• A quote Right now, the biggest worry any
  restaurant has is finding a good, quality
  product, It is still the driving force in
  restaurants.

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Pauls Restaurants

• L Abbaye de Collonges is three miles outside of
  Lyon.
• Le Nord La Cuisine de la Tradition
• Le Sud La Cuisine du Soleil
• LEst La Cuisine des Voyages
• LOuest La Cuisine des Iles
• Each of these restaurants has their own type of
  menu. Some of the items that are listed are the
  same, but for the most part, they vary in the
  restaurant.

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Inventor and Businessman

• Paul is known as the Father of Nouvelle
  Cuisine. He reduced the amount of butter and
  heavy creams in his recipes to make it healthier.
  
• In 1987 Paul created the first worldwide
  competition of cuisine Bocuse dOr.
• 1972 Paul was exporting wines under his own label
  for his restaurant.
• 1979- He created a range of popular drinks such
  as wines and champagnes.

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Awards

• Named Best Craftsman of the year by Meilleur
  Ouvrier de France competition.
• February 25, 1975- President Valery Gisard
  dEstaing awarded Paul Bocuse the Legion of
  Honor.
• 1976 marked the time when Bocuse was named
  Counselor of the Republic.
• In 1989 Paul was elected Chef of the Century
  by Gault and Millau.
• 1990 he was entrusted with Presidency at the
  School of Culinary Arts of Ecully.
• 1992 he is entrusted with the presidency of the
  Best artisan of France Cuisine-Restauration.
• Became an Ambassador of French Cuisine.

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Famous Dishes (Prestige)

• Appetizer Terrine of Fresh, Fattened Duck Liver
• Soup Truffle Soup Elysee
• Fish Fresh- Water Crayfish au Gratin a la
  Fernand Point
• Meat Hen with Crayfish
• Dessert Presidents Cake (Maurice Bernachons
  recipe)

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Charity

• In 1949, there was a wine auction at the medieval
  charity hospital.
• At the Bistro 110 benefit, Paul Bocuse raised
  more than 3000.
• Paul helped raise money for a Kids Café, a
  Chicago hunger program.
• Has helped out with the March of Dimes
• Project Openhand

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Friend of America and a Leader

• In 1944 Paul Bocuse enlisted in the first French
  Division at WWII. He got shot and was treated in
  an American hospital. He had to have blood
  transfusions which now he can say that he does
  have American blood in him.
• In 1982 Epcot Center, part of Disneyworld, he
  opened up a restaurant with Gaston Leotre and
  Roger Verge.
• Chef Pierre Troisgos has said All of us have
  followed Paul in one way or another.

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Miscellaneous

• Paul Bocuse broke tradition by leaving his
  kitchen to talk with guests.
• He shared secrets with others about cooking.
• Bocuse said that there is better advancement like
  food processors and refrigerators.
• He presented his best wishes on a CD-ROM and web
  in 1997 and 1999.
• Quote Cooking is easy, you just need good
  ingredients, good seasoning, and the right cook,
  thats it.
• Paul Bocuses books are published in several
  different languages and are in fourteen different
  countries.

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Resources

• Ed. Moritz, Charles. Current Biography Yearbook.
  New York. 1998
• Paul Bocuse. 3/27/03. http//www.bocuse.fr/us/inf
  ormation/histoire.htm
• Bonnie Churchills Travel. 4/01/03.
  http//www.bonniechurchill.com/bocuse/bocuse.htm
• 04/18/03 http//www.rimag.com/013/Int.htm.

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The End

• Created by Heather Josee Beckwith
• Research done by Heather Beckwith
• This site was not tested on animals
• Thanks to all the little people in the world.
• Remember to eat healthy and stay healthy.