Paul Bocuse (French pronunciation: [pɔl bɔkyz]; 11 February 1926 – 20
January 2018)[1] was a French chef based in Lyon who was known for
the high quality of his restaurants and his innovative approaches to
cuisine.
A student of Eugénie Brazier, he 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.[2]
Bocuse made many contributions to French gastronomy both directly
and indirectly, because he had numerous students, many of whom have
become notable chefs themselves. One of his students was Austrian
Eckart Witzigmann, one of four Chefs of the Century and chef at the first
German restaurant to receive three Michelin stars.[3] Since 1987, the
Bocuse d'Or has been regarded as the most prestigious award for chefs
in the world (at least when French food is considered), and is sometimes
seen as the unofficial world championship for chefs. Bocuse received
numerous awards throughout his career, including the medal of
Commandeur de la Légion d'honneur.[4]
The Culinary Institute of America honoured Bocuse in their Leadership
Awards Gala on 30 March 2011. He received the "Chef of the Century"
award.[5] In July 2012 the Culinary Institute of America announced in
The New York Times that they would change the name of their Escoffier
Restaurant to the Bocuse Restaurant, after a year-long renovation.[6]