Bocuse: The chef who made cooking a great art

Lyon chef Paul Bocuse in the kitchen wearing his prized Meilleur Ouvrier de France medallion

Following the death of Paul Bocuse, ‘Mr Paul’ to the culinary world, Connexion speaks to his friend and former restaurateur Jacotte Brazier, food critic Périco Légasse and Michelin starred chef Pierre Caillet about how Bocuse brought French haute cuisine to a wider public and his unique legacy

Legendary chef Paul Bocuse worked right up to the end, having died aged 91 in his flagship restaurant L’Auberge du Pont de Collonges near Lyon, where he was born in 1926.

He built up the family auberge to achieve three Michelin stars, which it has held for more than 50 years and he was hailed by the Gault et Millau guide as ‘chef of the century’ and ‘the pope of gastronomy’.

Bocuse went on to own restaurants across the world, founded international competition les Bocuses d’Or and elite hospitality school Institut Paul Bocuse. He was the first chef to receive the légion d’honneur since Auguste Escoffier (the only 20th century French chef of comparable reputation) and was elevated to commandeur.

While still a teenager Bocuse fought under De Gaulle to liberate France during which time he was cared for by American soliders after being injured – and had a French cockerel tatooed on his arm by them. He won the ...

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