Paul BocusePaul Bocuse

Chef ÉxtraordinaireChef Éxtraordinaire

HistoryHistory

• Born February 11, 1926

• Son of Irma and Georges Bocuse

• Nickname is “Lion of Lyon”

• Prepared his first meal at the age of ten.

Learning as he goesLearning as he goes

• 1942- Paul Bocuse was an apprentice at 1942- Paul Bocuse was an apprentice at Claude Maret’s Restaurant in Lyon and found Claude Maret’s Restaurant in Lyon and found out how to pick out produce at the market. out how to pick out produce at the market.

• Fernand Point was a mentor and trained Fernand Point was a mentor and trained Paul’s father earlier in life. Fernand called Paul’s father earlier in life. Fernand called Paul his “spiritual son”.Paul his “spiritual son”.

• 1950-Paul completed his apprenticeship with 1950-Paul completed his apprenticeship with Fernand Point.Fernand Point.

• Paul used Fernand’s idea by using only the Paul used Fernand’s idea by using only the freshest ingredients in his cooking.freshest ingredients in his cooking.

History of the RestaurantHistory of the Restaurant

Back in 1765 one of Paul Bocuse’s ancestors was Back in 1765 one of Paul Bocuse’s ancestors was known for her cooking.known for her cooking.

Paul’s grandfather was a poor financial man and was Paul’s grandfather was a poor financial man and was forced to sell an inn and the right to use the family forced to sell an inn and the right to use the family name in 1921.name in 1921.

Paul’s father Georges wanted to set up a restaurant Paul’s father Georges wanted to set up a restaurant and use the family name but couldn’t due to the and use the family name but couldn’t due to the mishap previously.mishap previously.

Paul’s mother and father still used the name in a Paul’s mother and father still used the name in a Bistro that they set up calling it “Restaurant Bocuse.”Bistro that they set up calling it “Restaurant Bocuse.”

Getting StartedGetting Started

In 1956 Paul returned home.In 1956 Paul returned home. 1959 Paul’s father died leaving him the 1959 Paul’s father died leaving him the

restaurant and $100,000 in Debtrestaurant and $100,000 in Debt Paul then repurchased the inn his Paul then repurchased the inn his

grandfather lost as well as the name and grandfather lost as well as the name and turned it into a Banquet facility. This was turned it into a Banquet facility. This was later known as L’ Auberge Paul Bocuse.later known as L’ Auberge Paul Bocuse.

““Paul named his grandparents old Paul named his grandparents old restaurant “Abbaye de Collonges” in restaurant “Abbaye de Collonges” in memory of the monks on the Isle Barbe.memory of the monks on the Isle Barbe.

A quote: “ Right now, the biggest worry any A quote: “ Right now, the biggest worry any restaurant has is finding a good, quality restaurant has is finding a good, quality product,” “It is still the driving force in product,” “It is still the driving force in restaurants.”restaurants.”

Paul’s RestaurantsPaul’s Restaurants

L’ Abbaye de Collonges is three miles L’ Abbaye de Collonges is three miles outside of Lyon.outside of Lyon.

Le Nord “La Cuisine de la Tradition”Le Nord “La Cuisine de la Tradition” Le Sud “La Cuisine du Soleil”Le Sud “La Cuisine du Soleil” L’Est “La Cuisine des Voyages”L’Est “La Cuisine des Voyages” L’Ouest “La Cuisine des Iles”L’Ouest “La Cuisine des Iles” Each of these restaurants has their own Each of these restaurants has their own

type of menu. Some of the items that are type of menu. Some of the items that are listed are the same, but for the most part, listed are the same, but for the most part, they vary in the restaurant.they vary in the restaurant.

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 d’Or.””

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.

Awards• Named “Best Craftsman of the year” by Meilleur

Ouvrier de France competition. • February 25, 1975- President Valery Gisard d’Estaing

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.

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~ President’s Cake (Maurice Bernachon’s recipe)

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

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 Troisgo’s has said “All of us have followed Paul in one way or another.”

MiscellaneousMiscellaneous

Paul Bocuse broke tradition by leaving his kitchen to talk Paul Bocuse broke tradition by leaving his kitchen to talk with guests.with guests.He shared secrets with others about cooking.He shared secrets with others about cooking.Bocuse said that there is better advancement like food Bocuse said that there is better advancement like food processors and refrigerators.processors and refrigerators.He presented his best wishes on a CD-ROM and web in He presented his best wishes on a CD-ROM and web in 1997 and 1999.1997 and 1999.Quote: “Cooking is easy, you just need good ingredients, Quote: “Cooking is easy, you just need good ingredients, good seasoning, and the right cook, that’s it.”good seasoning, and the right cook, that’s it.”Paul Bocuse’s books are published in several different Paul Bocuse’s books are published in several different languages and are in fourteen different countries.languages and are in fourteen different countries.

Resources

Ed. Moritz, Charles. Current Biography Yearbook. New York. 1998

Paul Bocuse. 3/27/03. http://www.bocuse.fr/us/information/histoire.htm

Bonnie Churchill’s Travel. 4/01/03. http://www.bonniechurchill.com/bocuse/bocuse.htm

04/18/03 http://www.rimag.com/013/Int.htm.

The EndThe End

Created by: Heather “Josee” Created by: Heather “Josee” BeckwithBeckwith

Research done by: Heather BeckwithResearch done by: Heather BeckwithThis site was not tested on animalsThis site was not tested on animalsThanks to all the little people in the Thanks to all the little people in the

world.world.

Remember to eat healthy and stay Remember to eat healthy and stay healthy. healthy.