Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family’s failing hotel-restaurant in Collonges, near Lyon, in 1959. Before long he had attracted much attention with his innovative nouvelle cuisine, a style of cooking that emphasized lightly cooked vegetables, sparing use of dressings and sauces made from materials low in fats, and artfully simple presentation. Bocuse’s abandonment of many conventions of traditional grande cuisine won many followers among younger chefs.
--Brittanica.com
French chef (1926–2018)
| Born | Feb. 11, 1926 |
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French chef (1926–2018)
| Born | Feb. 11, 1926 |
Subjects
French Cooking, French Cookery, Cooking, french, Cookery (Game), Cookery, French, Cooking, Cooking (Game), Biography, Cuisine française, Dieters, Kookkunst, Menus, Reducing diets, Restaurateurs, Wine and wine makingPeople
Paul Bocuse (1926-)ID Numbers
- OLID: OL325335A
- GoodReads: 176435
- ISNI: 0000000114362369
- Library of Congress Names: n81074394
- SBN/ICCU (National Library Service of Italy): CFIV038794
- VIAF: 7748
- Wikidata: Q8159
- Inventaire.io: wd:Q8159
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Alternative names
- Bocuse Paul
| October 30, 2025 | Edited by WikidataBot | [sync_author_identifiers_with_wikidata] add wikidata remote identifiers |
| July 31, 2025 | Edited by WikidataBot | [sync_author_identifiers_with_wikidata] add wikidata remote identifiers |
| September 27, 2020 | Edited by MARC Bot | add ids |
| October 4, 2010 | Edited by Laurel Bellon | Author merge, short biography |
| April 1, 2008 | Created by an anonymous user | initial import |