French chef From Wikipedia, the free encyclopedia
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.
Paul Bocuse | |
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Born | Collonges-au-Mont-d'Or, France | February 11, 1926
Died | January 20, 2018 91) Collonges-au-Mont-d'Or, France | (aged
Culinary career | |
Cooking style | Nouvelle cuisine |
Rating(s) | |
Current restaurant(s)
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Website | http://www.bocuse.fr/ |
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.[1]
Bocuse died of Parkinson's disease on 20 January 2018 in Collonges-au-Mont-d'Or in France at the age of 91[2][3]
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