Origins & Early Life

Paul François Pierre Bocuse (French pronunciation: [pɔl bɔkyz]; 23 February 1926 – 12 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name. After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier.

Pivotal Works & Achievements

Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L'Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years. Bocuse was one of the most prominent chefs associated with the then-emerging nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique and stresses the importance of fresh ingredients of the highest quality. However, Bocuse also criticised some nouvelle cuisine tendencies, stating...

Enduring Legacy & Impact

The historical impact and works continue to influence the modern world.

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• 1926 Historical Timeline & Archive — Explore world events and figures from 1926
• February 11 (02-11) On This Day — Historical birthdays and events on February 11
• 2018 Historical Timeline & Archive — Explore world events and figures from 2018
• January 20 (01-20) On This Day — Historical events and memorials on January 20