Paul bocuse children
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Today, the culinary world mourns the loss of legendary French chef Paul Bocuse. He was 91 years old.
“It is with immense pain that we inform you of the death of Paul Bocuse. Our ‘captain’ died on January 20, at the dawn of his 92 years,” said the Bocuse family in a statement released across the official Paul Bocuse Instagram and Facebook pages.
“Much more than a father and a husband, he is a man of heart, a spiritual father, an emblematic figure of world gastronomy and a tri-colored flag-bearer who has gone.”
Born on February 11, 1926 in Collonges-au-Mont-d’Or, Bocuse—also known as "Monsieur Paul”—came from a lineage of cooks. He rose to fame in the late 1960s while riding the nouvelle cuisine wave, transforming traditional French classics into lighter dishes.
After years of cooking at top establishments in France, Bocuse returned to his family restaurant, L’Auberge du Pont de Collonges, in 1956; the restaurant received three Michelin stars in 1965 and has retained them ever since. Bocuse also has a number of brasseries throughout France, Switzerland an
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Michelin-starred chef in Lyon
A seasoned traveller who was endlessly curious about other people, Paul Bocuse was always proud of his Lyon roots. Born in Collonges-au-Mont-d’Or on 11 February 1926, he passed away on 20 January 2018 in the very house in which he was born.
The only child of Georges and Irma Bocuse, he came from a long line of chefs, dating back to 1765, when Michel Bocuse, who worked alongside his wife, used to serve farmers fried food, cuts of pork and local cheese.
The heady heights
of Michelin stars
His career began alongside Eugénie Brazier at her iconic restaurant La Mère Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Luère. He then joined the great chef Fernand Point at La Pyramide, one of France’s most famous restaurants at the time. It was here that he learned what would become his two most fundamental guiding principles: simplicity and a total mastery of different cooking methods.
After spending time in
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Paul Bocuse
Born on February 11, 1926, into a family of chefs whose roots go back to the 18th century, Paul Bocuse began his apprenticeship at the age of 16 at the Restaurant de la Soierie in Lyon under Claude Maret. During World War II, he volunteered for the French Liberation Army and fought in Alsace, where he was wounded and treated in an American hospital. After the war, he continued his training with the legendary Eugénie Brazier, one of the first women to earn three Michelin stars, and later with Fernand Point at La Pyramide in Vienne.
In 1959, Bocuse took over the family restaurant in Collonges-au-Mont-d'Or and turned it into a temple of gastronomy. In 1961, he received his first Michelin star, followed by a second in 1962 and a third in 1965, which he kept for more than 50 years, an unprecedented record. In the 1970s, along with other innovative chefs such as Michel Guérard and Roger Vergé, he promoted nouvelle cuisine, a movement that emphasized the use of fresh ingredients, light cooking, and aesthetic presentation as opposed to the traditional app
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