Search results
Results from the WOW.Com Content Network
Paul Bocuse's son, Jérôme, manages the "Les Chefs de France" restaurant which the elder Bocuse co-founded with Roger Vergé and Gaston Lenôtre and is located inside the French pavilion at Walt Disney World's EPCOT. [16] [17] Bocuse was considered an ambassador of modern French cuisine. [18]
L'Auberge du Pont de Collonges (French pronunciation: [lobɛʁʒ dy pɔ̃ d(ə) kɔlɔ̃ʒ]), also known as Paul Bocuse ([pɔl bɔkyz]) or simply Bocuse, is a restaurant in the town of Collonges-au-Mont-d'Or north of Lyon, France. [1] Its chef was Paul Bocuse, who made it one of the most famous restaurants in the world. [2]
The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
The modern usage is variously attributed to authors Henri Gault, Christian Millau, and André Gayot, [3] [4] who used nouvelle cuisine to describe the cooking of Paul Bocuse, [5] Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé, and Raymond Oliver, many of whom were once students of Fernand Point. [6]
Les Chefs de France was opened by French gastronomic legends Roger Vergé, Gaston Lenôtre, and Paul Bocuse. [5] [6] [7] It opened at Epcot's inception in 1982 and has been run since 1996 by Bocuse's son Jérôme. [8]
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the ...
Since 1993 involved in organising the International Bocuse d'Or, Jérôme Bocuse is on the board of directors of the Bocuse d'Or USA Foundation as vice-president. Along with chefs Thomas Keller and Daniel Boulud, Jérôme Bocuse is responsible for raising support and awareness for the U.S. Bocuse d'Or effort, and in selecting the candidates who participate in the Bocuse d'Or USA, where the ...
Paul Bocuse, a chef "more famous [in Lyon] than whoever happens to be mayor" [35] and the longest-standing recipient of 3 Michelin stars (over 40 years), apprenticed under Mère Brazier. [35] Bocuse attributes much of his success to those formative years, a sentiment echoed "by many of Lyon's great chefs" [ 39 ] [ 40 ] who received similar ...