Paul Bocuse: a common culinary heritage

Paul Bocuse: a common culinary heritage

“Monsieur Paul” died on Saturday 20 January 2018, at the age of 91, and the whole world of gastronomy is in mourning.

Born into a family of cooks in Lyon, he preserved and passed on his love of fine cuisine through the years, as testified by the many awards and distinctions he won for his commitment.
He was awarded the prestigious title of Meilleur Ouvrier de France in 1961.
The professional Bocuse d’Or competition was set up in 1987 with one goal: to reward upcoming chefs through a major media event.
In 1994, he opened the first of his brasseries established throughout France.
Also known as the “Chef of the century” or even the “Pope of cuisine”, he was above all a culinary symbol and his name will be cherished by all. A three-starred chef in the Michelin Guide since 1965, he also successfully developed his business outside France.
The training of young chefs by the internationally-renowned Institut Paul Bocuse upholds French excellence in 6 campuses worldwide.
“We are manual workers, we have to learn our trade. It is a trade nurtured by mentoring and we have a duty to pass it on. We need to support and accompany young people and help reveal their talent”.
In 2004, the fondation Paul Bocuse was created to maintain the values and know-how of the culinary heritage.
The man who made his imprint on the history of modern cuisine has offered up his legacy: the transmission of knowledge, cuisine adapted to modern tastes, pride, excellence and love.

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