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Yesterday Chef Paul Bocuse, the creator of Nouvelle Cuisine, died at the age of 91 years. His restaurant L\u2019Auberge du Pont de Collonges outside Lyon held three Michelin stars for the past fifty years! The Gault-Millau guide named him \u2018Chef of the Century\u2019! Bocuse was the first Chef to marry cooking with sound business principles, creating a brand for himself and his cooking.<\/b><\/p>\n
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Tributes are pouring in for this world-famous chef, described as \u2018the incarnation of French cuisine<\/i>\u2019 by French President Emmanuel Macron, who added that he \u2018profoundly changed<\/i>\u2019 French cooking, and created an association of tradition yet inventiveness to it. <\/p>\n
The French Interior Minister G\u00e9rard Colomb Tweeted about him: \u2018Mr Paul was France. Simplicity and generosity. Excellence and art of living. The pope of gastronomy leaves us. May our chefs, in Lyon, as in the four corners of the world, long cultivate the fruits of his passion<\/i>\u2019. <\/p>\n
Chef Alain Ducasse said of the super chef: \u2018He has been a leader. He took the cook out of the kitche<\/i>n\u2019. Bocuse was associated with Nouvelle Cruise, being lighter and less opulent that classic cuisine. <\/p>\n
Top American Chef Thomas Keller of Per Se and French Laundry described Bocuse as follows on Twitter: \u2018Chef Paul changed our lives and the lives of millions. He set the example for chefs and restaurateurs. He helped us understand the importance of evolution, teaching, mentoring, sharing, and building meaningful relationships. Join me in celebrating his exemplary life\u2019<\/i>. Leading Danish Chef Rene Redzepi of Noma in Copenhagen added: \u2018RIP Paul Bocuse – sleep well Chef, and thank you for a lifetime of work and inspiration\u2019. <\/i><\/p>\n
Bocuse loved butter as an ingredient, his recipe for a top restaurant being fresh produce, good and trusted kitchen staff, and happy diners. He was known for his consistency as a chef, loving the marriage between butter, cream, and wine. His most famous dish was Truffle Soup V.G.E., a mix of truffles and foie gras in a chicken broth, baked in a bowl covered with puff pastry, <\/p>\n
He worked hard, and said of his success: \u2018To stay at the top, there\u2019s no surprise: the golden rule is work, more work, and always work….. I work as if I\u2019m going to live for a hundred years and enjoy life as if each day is the last\u2019. <\/i><\/p>\n
Winner of numerous awards himself, the Bocuse d\u2019Or was created as the most prestigious global Chef award, top chefs recognised biennially. <\/p>\n
Bocuse also owned a chain of brasseries, Wikipedia informs, in Lyon, called Le Nord, l\u2019Est, Le Sud, and l\u2019Quest. He owned nine restaurants in total. He wrote two books: \u2018Paul Bocuse\u2019s French Cooking<\/i>\u2019 and \u2018Bocuse a la Carte<\/i>\u2019. <\/p>\n
Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein<\/b><\/p>\n
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Yesterday Chef Paul Bocuse, the creator of Nouvelle Cuisine, died at the age of 91 years. His restaurant L\u2019Auberge du Pont de Collonges outside Lyon held three Michelin stars for the past fifty years! The Gault-Millau guide named him \u2018Chef of the Century\u2019! Bocuse was the first Chef to marry cooking with sound business principles, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,266,35198,35255,20,32565],"tags":[32378,36665,23728,1528],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t