Paul Bocuse
Some 90 celebrated chefs including Paul Bocuse (C, 2nd row) pose for a group picture in the city hall on January 25, 2011 in Lyon, central eastern France as they participate in the SIRHA food and hospitality fair during which is competed the world final of the international culinary competition of the Bocuse d'Or (Golden Bocuse).
Connections
Quotes
Our membership of the Institut Paul Bocuse Worldwide Alliance underscores the fact that our training at The Hurst Campus meets the highest global standards, and our students will take with them a qualification that is recognised worldwide
For me, it's not a problem
Paul Bocuse is simply stated, the most important chef in historyMore quotes »
Around the web
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Fabuleuse poularde de Bresse demi-deuil en vessie
Je m'en rappelle comme d'un doux souvenir. Je débutais ma carrière de cuisinier à Lyon et j'étais là assis à cette table de Collonges au Mont d'Or. Le rêve de toute une vie, déjeuner pour la première fois chez la toque en chef de toutes les autres : Paul from The Huffington Post Read more »
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Paul Bocuse
HISTORY Paul Bocuse (pronounced: [pɔl bokyz]) (11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouv from EssayClub.com Read more »
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Are All the Top French Chefs Freemasons?
Chef Paul Bocuse may or may not be a Freemason, but either way he's got serious clout. (Credit: Flickr user alainelorza) For those unfamiliar with "the brotherhood," the Freemasons are a semi-secret society founded in London in the 18th century, in part from bonappetit.com Read more »
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Restaurants: Alain Ducasse lance une appellation pour distinguer le "fait maison" de l'industriel
RESTAURANTS - Marre de manger le même fondant au chocolat dans tous les restaurants? Il sera bientôt possible de savoir à l'avance si le bistrot du coin fait ses desserts "maison" ou s'il réchauffe simplement un produit industriel. Quinze grands chefs fr from The Huffington Post Read more »
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By the Book: Paul Bocuse’s Oxtail Consommé
Paul Bocuse and I got into a shouting match over the weekend. Since he wasn’t present, it was a heated one-sided argument that took place while I was cooking from his new cookbook. While the dish in question – oxtail consommé – came out fine (good, actua from Sauce Magazine Read more »
