French chef born on February 11, 1926 in Collonges-au-Mont-d'Or, town near Saône (Lyon). It belongs to an existing series of cooks since the 17TH century. Its restaurant, located in the same village where he was born, offers a cuisine that has earned him worldwide fame.
This restaurant is frequented by a loyal Lyons clientele composed of men of politics, actors, musicians and singers famous, not to mention numerous foreign customers that, out of curiosity or pleasure, arriving from Paris.
Paul Bocuse has traveled all over the world, and has developed a gastronomic philosophy characterized by renewal and respect for the own origins. His training has been long. He was apprentice in Lyon, at the restaurant of Claude Maret, the Soierie, in 1942; He learned to make the purchase on the market and to choose more fresh raw materials. At that stage, it was common to go to market black to purchase live cattle and thus be sure of its freshness.
He enlisted in the French first division, BM 24, in 1944, and it was machine-gunned in Alsace; He recovered in a hospital in the United States. After participating in the parade of victory in Paris on June 18, 1945, he returned to his native region and continued with his training as a chef. In the Mère Brazier in the Luere, he looked after the garden, milked the cows, did wash, laundering, and cooking. Its owner was a former pupil of the great Fernand Point, which sent him to Vienna to improve with treatment and protocol standards.
Soon he took Paul Bocuse split his training, and in 1961 examination joined the Meilleur Ouvrier de France and won the first Michelin star. After the works that promoted in the albergue-merendero of his father, accomplished a year later the second Michelin star. In 1965, with the third star, came the definitive consecration, the crowning of the great work they had done up to then. In a paradoxical way, in this moment of greatest prestige, he had to return to buy the name of Bocuse, because his paternal grandfather had sold it in 1921 and its establishment could not take it. The hostel in Collonges was renamed as Paul Bocuse. From now on, is consecrated to the internationalization of French cuisine and to the formation of other chefs as Alain Chapel, René Lasserre, Pierre Laporte, Gaston Lenôtre, Roger Verger, Jean Troisgros, Pierre Troisgros, Charles Barrier, Louis Outhier, Raymond Oliver, Paul Haeberlien and Michel Guerard.
Bocuse received the Legion of honour in 1975, at the Élysée Palace, from the hands of the President of the Republic, Valéry Giscard d'Estaing; on such occasion, he created truffle soup.
In 1979 devised a grocery line fine products and kitchen tools. In addition, he bought a vineyard in Beaujolais and became collector owner. After expanding its operations to the United States and Japan, and equipped with a great instinct for business, it sent its products to department stores, fairs, theme parks and pavilions, took part in television programs and edited books. Bocuse is the first chef whose art has been part of the gastronomic globalization. In 1987, he created the first global competition of cuisine, the Golden Bocuse; all the winning chefs receive substantial awards and a memory made by César, friend of Paul Bocuse. The same year received the title of officer of the Legion of honour from the hands of the then Mayor of Paris, Jacques Chirac, and the President François Mitterrand came to eat at his restaurant in Collonges; was that the first time that this happened.
Despite his numerous occupations, Bocuse never forgets his restaurant in Collonges; a team of 60 people led by his wife Raymonde ensure his reputation throughout the year. Elected in 1989 as Cuisinier du siècle ('Chef of the century') by Gault and Millau, the following year was you entrusted the Presidency of the school of the culinary arts from Écully and Euro-Toques Association. From 1992 deals with the Presidency of the Meilleurs Ouvriers de France, Cuisine-Restauration and opened the Galerie des Chefs in 1993, a fresco that covers the walls of Collonges restaurant where there is hanging a variety of portraits of those who have worked for the development and evolution of the kitchen.
After working at the opening in Lyon of three braseries, to the North, South and East of the city, he worked with G. Blanc and M. Veyrat, prominent chefs in the same city, as official Cook of the international G7 Summit which brought together the countries most industrialized. In 1998 he made restoration works at his restaurant.
All the Bocuse braseries, as well as its restaurant, menus are prepared according to the station. The letter stated that to guarantee the irreproachable freshness of some dishes you cannot serve you. The structure of the Charter is very similar at all, with a series of common dishes, such as the specialty of each restaurant, fish market, menu for children, the suggestions of the station, pasta, desserts, and each day of the week, entries, express formulas, a special dish. The menu includes also a wide range of drinks and a fine selection of wines. The specialities of each establishment are intended to be eternal; in the North highlights the tartare and the so-called Canailles dishes. In the letter from the South, combining the flavours of the Mediterranean from Italy to Spain, through Provence and the Maghreb, call kitchen Sun, you can find up to pizzas. The East has as specialities the hot soufflés and dish of the day "cuisine travel".
In addition to France, Paul Bocuse has restaurants in the United States, Japan, and Australia.
ARZAK, J.M. and BOCUSE, P. The market kitchen. Barcelona, Argos Vergara, 1987.
BOCUSE, P. The diet of good food. Barcelona, Martínez Roca, D.L., 1996.
-: Bocuse within the reach of everyone. Buenos Aires, Kapelusz, 1985.
M. Fernández - pine