in Stavanger 2008
February 11, 1926|
|Died||January 20, 2018
|Cooking style||Nouvelle cuisine|
Paul Bocuse (pronounced [pɔl bokyz]) (11 February 1926 – 20 January 2018) was a French chef. He was raised in Lyon. He was famous for the high quality of his restaurants and his innovative approaches to cuisine.
Bocuse 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.
References[change | change source]
- France on a Plate BBC Four TV programme 1 December 2008
- "Paul Bocuse, le pape de la gastronomie, est mort". Le Point (in French). Retrieved 20 January 2018.
- Grimes, William (2018). "Paul Bocuse, Celebrated French Chef, Dies at 91". The New York Times. Retrieved 20 January 2018.