A Great Chef: Paul Bocouse
Friday, February 5, 2010
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Named Chef of the twentieth century by Gault-Millau, with three Michelin stars since 1965 and pioneer of nouvelle cuisine , Paul Bocuse is an icon of modern cuisine and inescapable reference for food lovers.
born in Collonges-au-Mont-d'Or on February 11, 1926, father cook, was permeated by the gastronomic history of his family, a whole culture goes back to the seventeenth century with a firm foundation in classical French cuisine, Paul Bocuse turns on art in its highest expression, deprives of romance, and lightened the present elegant and neat, without leaving the enraptured air characteristic Traditional French cuisine.
began his culinary career at age 16 in a restaurant in Lyon during the Second World War. At 18 he joined the liberation army of General de Gaulle, was shot in Alsace and participated in the victory parade in Paris in 1945. After the war he returned to Lyon to follow his vocation as a cook.
Paul Bocuse pioneered the current known as nouvelle cuisine , building on the foundations that he learned much of his family, great chefs and Richard Gaston and Fernand Point, revolutionized the kitchen and implemented principles that today are considered pillars in the gastronomic haute cuisine.
La nouvelle cuisine traditional cuisine takes only the foundations, having ten main precepts which govern, among the most important are: simplicity, shorter cooking to preserve the natural flavors of food, freshness and quality of ingredients used, abandon the use of heavy sauces and roux-based marinades too spicy dishes inspired by regional rather than classic dishes, creating new combinations and a lot of creativity.
This move was not immediately visible, and although it is considered the pioneer, recognized that the culinary revolution that involves nouvelle cuisine was possible thanks to the work of a quality group of cooks who contributed their expertise to the world, sharing their flagship products and enriched by the contributions of others.
One of the biggest wins for Bocuse was being named Best Craftsman of France in 1961, on this Chef says that the appointment was a great honor because the chef profession demands great dexterity in addition to considering the kitchen as a useful art, defining it craftsman. That same year, the cradle of your kitchen Auberge de Collonges "Paul Bocuse" received his first Michelin star, the second in 1962 and consecrated with the third in 1965, it has remained until today.
addition to his accomplishments in the kitchen, Paul Bocuse was made a Knight of the Legion of Honor by French President, Valery Giscard d'Estaing, who created the occasion for her, and famous, VGE truffle soup (for the initials of the name of the president).
The legacy of Paul Bocuse also builds in the international competition Bocuse d'Or , school for cooks the Institut Paul Bocuse , a dozen cookbooks and recipes, and lofty, and classics that set the standard for haute cuisine.
Being a Chef lofty and legitimate for his career, at 83 years, Paul Bocuse is renewed, discarding the failed experiment and innovate with new trends such as the opening of its fast good restaurant, which serves good quality food for diners who need quick service.
ara Bocuse regional tradition, culture, cuisine and passion for this legacy, are essential ingredients in the formation of a Chef in height, although it is an advantage to educate the palate from small, in reality, the Chef is done through the years and it is only through love, labor and delivery is achieved catapult the talent to unprecedented levels.
To learn more about Paul Bocuse and restaurants to visit :
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