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Topic: Paul Bocuse


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  Paul Bocuse - Wikipedia, the free encyclopedia
Paul Bocuse (born on 11 February 1926 in Collonges-au-Mont-d'Or near Lyon) is a French chef, considered one of the finest cooks of the 20th century.
Bocuse is one of the most prominent chefs associated with the Nouvelle Cuisine (the term was first used in a newspaper article in 1972), which is less opulent and high-calorie than the traditional haute cuisine, and stresses the importance of fresh ingredients of the highest quality.
Since 1987, the prestigious award Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when french food is considered), and is sometimes seen as the unofficial world championship for chefs.
en.wikipedia.org /wiki/Paul_Bocuse   (197 words)

  
 Paul Bocuse Fact Sheet
Chef Paul Bocuse is a two-time Legion of Honor recipient (the highest award of recognition in the Republic of France.) The first time for the military service, the second time for his culinary achievements, the first chef in French history to be decorated with this honour.
Chef Paul Bocuse was elected in Europe as "Chef of the Century" by Gault and Millau.
Chef Paul Bocuse is credited with being one of the five founding chefs of a "nouvelle cuisine" which hit America by storm in the 1970's and changed the face of dining on an international level.
www.globalchefs.com /career/current/coj027pau.htm   (406 words)

  
 Welcome to the site of Paul Bocuse
Paul Bocuse knows how to take advantage of his instruction and after having met the examiner's requirements as " Le Meilleur Ouvrier de France " in 1961, gains his first star in the Michelin : he transforms his father's suburban cafe and gains a two star rating one year later.
Paul Bocuse is elected " Chef of the Century" by Gault and Millau.
Paul Bocuse is entrusted with the presidency at the School of Culinary Arts of Ecully, he is also elected European President of the Euro hat association the same year.
www.bocuse.com /us/information/histoire.htm   (888 words)

  
 Welcome to the site of Paul Bocuse
Back in 1765, one of Paul Bocuse's ancestors, the wife of the miller of Collonges-au-Mont-d'Or was known for her cooking by the local countryfolk who brought their corn to the mill.
Georges Bocuse already had a certain reputation for his cuisine but to his great misfortune, since his father had sold the building and name of their family restaurant, he could not give his restaurant his own name.
Paul named his grandparents' old restaurant the "Abbaye de Collonges" in memory of the monks on the Ile-Barbe ; the letters of the BOCUSE family name shine out today from the roof of the restaurant they have now been running for over 50 years.
www.bocuse.fr /us/abbaye/default.htm   (843 words)

  
 AsiaCuisine: Visit To Paul Bocuse   (Site not responding. Last check: 2007-10-22)
Paul Bocuse was decorated as "Meilleur Ouvrier de France" in 1961 and in the same year received his first Michelin star.
Besides that Paul Bocuse was the first chef ever decorated with the Legion of Honour by a French president.
Paul Bocuse's success is attributed to the fact that he has never thought of himself as more than a chef.
www.asiacuisine.com.sg /Nacws/1997/1/40/index.html   (469 words)

  
 Chefs unite to create an epicurean feast   (Site not responding. Last check: 2007-10-22)
Paul Bocuse, the “Pope” of nouvelle cuisine, has in recent years gone back to basics – embracing a return to the fundamentals of French food.
Chef Bocuse will judge a special competition for students at George Brown Chef School – the theme will be based on Chef Bocuse's own journey back to the origins of culinary styles.
Paul Bocuse comes from a long line of chefs in Lyon, one of France's greatest culinary regions.
www.gbrownc.on.ca /Divisions/hospitality/bocuse.html   (557 words)

  
 News - "Raw": Press Releases on StarChefs
So it is among a large number of your friends that we honor you tonight, Paul Bocuse," DuquŽ said referring to the heavy gastronomic hitters present from both sides of the Atlantic including Pierre Troisgros from France, Daniel Boulud from New York and even Paul Prudhomme from Louisiana.
Accepting the award, Bocuse said he was honored the ceremony could take place in New York since he has a special attachment to America, adding that were it not for American forces who stormed the French beaches of Normandy in 1944 to liberate Europe, history might not have included Monday's ceremony.
Bocuse said France had clearly spread the gastronomic gospel around the world in the 20th Century, but he implored French chefs everywhere to stay focused in their kitchens practicing their art rather than spending too much time spreading the word.
www.starchefs.com /news/press_releases/html/a_03.shtml   (456 words)

  
 AsiaCuisine: Paul Bocuse   (Site not responding. Last check: 2007-10-22)
Born in 1926 on the banks of the Saone in Collonges-au-Mont-d’Or, Paul Bocuse was first identified as the father of “new” French cooking.
Restaurant Paul Bocuse is the undisputed flagship of the Michelin fleet of France’s three-star establishments.
Paul Bocuse also has several other brasseries, all runaway hits, in Lyon such as Le Nord, Le Sud, L’Est and L’Ouest.
www.asiacuisine.com.sg /News/2000/1/191/index.html   (141 words)

  
 Waring and Legendary French Chef, Paul Bocuse, Enter Into an Industry First Partnership
Paul Bocuse started his legendary culinary career at the early age of 10 by cooking his favorite dish at that time, sautŽed veal kidneys with mashed potatoes, and right in his father's kitchen.
Chef Bocuse will be appearing on behalf of Waring at trade shows, advising the company on food service product development and endorsing Waring Commercial Products.
Paul Ackels, Group Vice President of Cuisinart and Waring Products says, "we are proud and honored that Chef Bocuse will be partnering with Waring.
www.ereleases.com /pr/2001-10-15d.html   (274 words)

  
 Publisher description for Library of Congress control number 96051640   (Site not responding. Last check: 2007-10-22)
Publisher description for Paul Bocuse's regional French cooking / with the assistance of Martine Albertin, Anne Grandclâement, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.
Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province.
Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food.
www.loc.gov /catdir/description/hol055/96051640.html   (262 words)

  
 Chowhound's International Message Board (5): Re(1): Paul Bocuse in Lyon   (Site not responding. Last check: 2007-10-22)
Subject: Re(1): Paul Bocuse in Lyon Name: cabrales Posted: September 09, 2003 at 14:10:50 In Reply To: Paul Bocuse in Lyon Posted by rcc on September 09, 2003 at 12:36:46
Bocuse is sort of known for certain other Bresse chicken dishes as well (?).
I don't believe Bocuse currently deserves three stars, but I do believe diners who have not visited and who have the opportunity to do so should capitalize on that.
www.chowhound.com /boards/intl5/messages/21640.html   (323 words)

  
 Welcome to Siyaya Publishing Magazines - Chef Paul Bocuse (Indwe January 2005)   (Site not responding. Last check: 2007-10-22)
Chef Paul Bocuse is a two-time Legion of Honour recipient (the highest award of recognition in the Republic of France).
Chef Paul Bocuse is credited with being one of the five founding chefs of nouvelle cuisine, which hit the world by storm in the 1970’s and changed the face of dining forever, moving away from the rich, heavy style of Classical French Cuisine towards reduced sauces, tender-crisp vegetables and smaller sized portions.
Bocuse leads a relatively simple life, living and cooking in the house that has belonged to his family for generations.
www.siyayapublishing.co.za /INDWE/IndweJan2005/ChefPaulBocuse.html   (1328 words)

  
 Paul Bocuse --  Encyclopædia Britannica
Today many critics call Paul Cézanne the Father of Modern Painting, but during most of his life he seemed to be a failure.
Provides photographs and descriptions of the buildings, the history of the Paul Revere Memorial Association, membership details, an events calendar, material about programs for schools, and the story of Revere's midnight ride.
Paul Gaugin briefly joined van Gogh in the town of Arles, but left after the artist cut off part of his own ear.
www.britannica.com /eb/article-9080352?tocId=9080352   (739 words)

  
 Paul Bocuse | Restaurant Review | Lyon | Frommers.com
Paul Bocuse is one of the world's most famous chefs.
Because Bocuse, who is now in his 70s, is gone at least part of the time, other chefs carry on with the mass production (for up to 180 diners) of the signature dishes that the master created, There isn't a lot of room for variation.
Tired of the conventional facades of most French restaurants, Bocuse commissioned a local artist to paint the history of French cuisine.
www.frommers.com /destinations/lyon/D42134.html   (281 words)

  
 Daily Celebrations ~ Paul Bocuse, Come to France ~ February 11 ~ Ideas to motivate, educate, and inspire   (Site not responding. Last check: 2007-10-22)
World famous culinary wizard Paul Bocuse (1926), born on this date in Lyon, France, comes from a long line of chefs.
Bocuse began his apprenticeship in 1942, then took time out the following year to valiantly join the Free French Army in World War II.
Injured and saved by U.S. medics with a blood transfusion, the witty Bocuse has admitted that he is proud to have American blood running in his veins.
www.dailycelebrations.com /021100.htm   (192 words)

  
 Chefs whisk up a welcome for Bocuse   (Site not responding. Last check: 2007-10-22)
Considered to be a pioneer of modern cuisine, his restaurant outside Lyonis one of France's finest, and the shadow cast by his chef's hat reaches all the way to Milwaukee.
Bocuse's schedule also included lunch with local chefs and food professionals at Steven Wade's Cafe, 17001 W. Greenfield Ave., New Berlin.
The owner of the famed Paul Bocuse restaurant, where dinner costs about $200 a person, also has three more casual eateries in Lyon.
www.jsonline.com /letsgo/dining/fingerfood/1004bocuse.stm   (578 words)

  
 The Marvelous Michelin Man - Don't blame the top restaurant guide for a French chef's suicide. By Mike Steinberger
Reacting to the suicide last Monday of fellow culinary kingpin Bernard Loiseau, Paul Bocuse and other top French chefs skipped the shock and went straight for the scapegoating, blaming his death on merciless, mercurial critics.
Initially awarded three stars in 1965, he was the first chef to use the guide's stamp of approval as a ticket to universal celebrity, becoming a globe-trotting icon with lucrative consulting and endorsement deals.
Bocuse and other Michelin-bashers have blamed his money woes, and those of other three-star chefs, on the guide, which they contend requires budget-busting levels of opulence.
www.slate.com /id/2079644   (1336 words)

  
 East Hampton Star - In the News   (Site not responding. Last check: 2007-10-22)
Light cast by kerosene lanterns flickered at the tables, two jazz guitarists played in the background, and a gentle breeze blew over the lawn as the main course, la volaille de Bresse comme aux Echets, a poultry dish, was cleared to make way for a dessert of tarte tatin with pistachio ice cream.
Bocuse, considered the father of France's lighter nouvelle cuisine, is the owner of Abbaye de Collonges, a restaurant outside of Lyon that has held on to its Michelin three-star rating for more than 35 years.
In the setting sun, partygoers were ushered to tables on an opposite lawn, where a magnificent country terrine with a foie gras center came next, followed by le loup en croute a la facon de Paul Bocuse, a signature Bocuse dish of bass in pastry.
www.easthamptonstar.com /20030717/food4.htm   (865 words)

  
 Paul Bocuse Institute - Ecully - near Lyon
Paul Bocuse Institute - Ecully - near Lyon
The Paul Bocuse Institute is developing teaching partnerships with:
Paul Bocuse, Ambassador of the French culinary tradition, is the Honorary President of the Institut
www.chardonnay-du-monde.com /Fr/60_Parte/Ecully/Ecully.en.html   (408 words)

  
 Las Vegas SUN: VegasBeat -- Timothy McDarrah: Bocuse makes dinner plans in Vegas
Paul Bocuse -- the man who invented nouvelle cuisine -- is negotiating to open a restaurant in Mandalay Bay, VegasBeat has learned.
As VegasBeat reported Monday, Paul Bocuse was at Mandalay Bay last weekend lunching with one of his proteges, Aureole Executive Chef Philippe Rispoli.
Bocuse is no stranger to the American market.
www.lasvegassun.com /sunbin/stories/read/2004/jan/14/516174801.html   (1133 words)

  
 Alibris: Paul Bocuse
Paul Bocuse presents a variety of cuisine from the provinces--wonderful dishes that will delight the eye as well as the palate.
The first time in paperback, here is the complete Bocuse, who serves almost a million people per year at his Epcott Center restaurant, featuring 1,150 of his favorite and most famous recipes.
Buller introduces 38 of the chefs who have made French cuisine so famous, with selections of recipes from each, as well as a rare and intimate portrait of the chefs at home, at work, and on their travels abroad.
www.alibris.com /search/books/author/Bocuse,Paul   (292 words)

  
 Bocuse d'or
At the investigation of Paul Bocuse, since 1987, chefs from the world over have been meeting every other year in Lyon, their capital, for the Bocuse d’Or.
Unique in concept, the Bocuse d’Or is the profession’s flagship event.
With 24 competing countries, it is the opportunity for the world’s most promising young chefs, picked from among the best in their country, to compete in an intense, mouth-watering battle for the highest prize.
www.bocusedor.com /index2.html   (102 words)

  
 Not Just Food - Paul Bocuse and the barrel organ
The Paul Bocuse restaurant is about 4Km north of Lyon, but he also runs a banqueting hall, l'Abbaye de Collonges, beside the Saône about 5Km from Lyon.
A cocktail party or banquet here, catered for by the staff of the man who is probably the world's most famous chef, is an event no food lover would miss, but the food and atmosphere are not all.
Four years later, the organ was in full working order again and organ enthusiasts Paul Eynard and Arthur Prinsen edited new perforated cards for it, with many famous tunes.
www.franceforfreebooters.com /food/bocuse.htm   (376 words)

  
 Gourmands seek reclassification of gluttony sin
The Australian Political Ministry Network has highlighted the impending reduction of the powers of the independent Industrial Relations Commission, which Pope John Paul II described during his 1986 visit to Australia as a "unique system of arbitration and conciliation" which has "helped to defend the rights of workers".
A group of French chefs and intellectuals have petitioned the Vatican to reconsider the sin of gluttony, arguing that the French word for the sin - gourmandise - has changed its meaning over the years and is now used to denote a gourmet rather than a glutton.
One of the group's founders is the well-known French chef Paul Bocuse.
www.cathnews.com /news/309/158.php   (577 words)

  
 Restaurants & Institutions: Paul Bocuse.(Statistical Data Included)@ HighBeam Research   (Site not responding. Last check: 2007-10-22)
Paul Bocuse appears relaxed and well rested considering he just arrived in Chicago from France to orchestrate brunch and two seven-course dinners over the next few days.
Bocuse, 74, is in town to help raise money for Kids Cafe, part of a Chicago hunger program.
While generous with his time, it was a tug from Bistro 110 Executive Chef Dominic Tougne that brought him to the Midwest.
highbeam.com /library/doc0.asp?docid=1G1:63503054&refid=ink_tptd_mag   (214 words)

  
 Master Chef, Paul Bocuse, French, Giesser, German, Cutlery, Professional Chef
Master Chef, Paul Bocuse, French, Giesser, German, Cutlery, Professional Chef
He was delighted to visit and exclaim "The Chefs of the USA and the Chefs of Europe together have the same culinary vision - To enlighten people with new and unusual presentations and flavors of foods never before seen.
Master Chef Paul Bocuse is perhaps the most famous Chef alive today.
www.chefdepot.net /actionchefs9.htm   (390 words)

  
 Paul Bocuse
Almost every French family has a copy of the Paul Bocuse cookbook.
It is typically kept on the bookshelf to illustrate a gastronomique commitment to one's guest.
Bocuse came out to greet us upon our arrival.
www.schrohe.com /Lists/LifeMeals/paul.htm   (265 words)

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