Voici un petit historique de l'institut Paul Bocuse

1. Paul Bocuse
Chef Éxtraordinaire

2. History
• Born February 11, 1926
• Son of Irma and Georges Bocuse
• Nickname is “Lion of Lyon”
• Prepared his first meal at the age of ten.

3. Learning as he goes
• 1942- Paul Bocuse was an apprentice at Claude Maret’s
Restaurant in Lyon and found out how to pick out
produce at the market.
• Fernand Point was a mentor and trained Paul’s father
earlier in life. Fernand called Paul his “spiritual son”.
• 1950-Paul completed his apprenticeship with Fernand
Point.
• Paul used Fernand’s idea by using only the freshest
ingredients in his cooking.

4. History of the Restaurant
 Back in 1765 one of Paul Bocuse’s ancestors was
known for her cooking.
 Paul’s grandfather was a poor financial man and was
forced to sell an inn and the right to use the family
name in 1921.
 Paul’s father Georges wanted to set up a restaurant
and use the family name but couldn’t due to the
mishap previously.
 Paul’s mother and father still used the name in a
Bistro that they set up calling it “Restaurant Bocuse.”

5. Getting Started
 In 1956 Paul returned home.
 1959 Paul’s father died leaving him the
restaurant and $100,000 in Debt
 Paul then repurchased the inn his
grandfather lost as well as the name and
turned it into a Banquet facility. This was
later known as L’ Auberge Paul Bocuse.
 “Paul named his grandparents old
restaurant “Abbaye de Collonges” in
memory of the monks on the Isle Barbe.
 A quote: “ Right now, the biggest worry any
restaurant has is finding a good, quality
product,” “It is still the driving force in
restaurants.”

6. Paul’s Restaurants
 L’ Abbaye de Collonges is three miles outside of
Lyon.
 Le Nord “La Cuisine de la Tradition”
 Le Sud “La Cuisine du Soleil”
 L’Est “La Cuisine des Voyages”
 L’Ouest “La Cuisine des Iles”
 Each of these restaurants has their own type of
menu. Some of the items that are listed are the
same, but for the most part, they vary in the
restaurant.

7. Inventor and Businessman
 Paul is known as the “Father of Nouvelle
Cuisine.” He reduced the amount of butter
and heavy creams in his recipes to make it
healthier.
 In 1987 Paul created “the first worldwide
competition of cuisine “Bocuse d’Or.””
 1972 Paul was exporting wines under his
own label for his restaurant.
 1979- He created a range of popular drinks
such as wines and champagnes.

8. Awards
• Named “Best Craftsman of the year” by Meilleur Ouvrier de
France competition.
• February 25, 1975- President Valery Gisard d’Estaing
awarded Paul Bocuse the Legion of Honor.
• 1976 marked the time when Bocuse was named Counselor of
the Republic.
• In 1989 Paul was elected “Chef of the Century” by Gault
and Millau.
• 1990 he was entrusted with Presidency at the School of
Culinary Arts of Ecully.
• 1992 “he is entrusted with the presidency of the Best
artisan of France “Cuisine-Restauration.””
• Became an Ambassador of French Cuisine.

9. Famous Dishes (Prestige)
Appetizer~ Terrine of Fresh, Fattened
Duck Liver
Soup~ Truffle Soup Elysee
Fish~ Fresh- Water Crayfish au
Gratin a la Fernand Point
Meat~ Hen with Crayfish
Dessert~ President’s Cake (Maurice
Bernachon’s recipe)

10. Charity
 In 1949, there was a wine auction at the
medieval charity hospital.
 At the Bistro 110 benefit, Paul Bocuse
raised more than $3000.
 Paul helped raise money for a Kids Café, a
Chicago hunger program.
 Has helped out with the March of Dimes
 Project Openhand

11. Friend of America and a
Leader
• In 1944 Paul Bocuse enlisted in the first
French Division at WWII. He got shot and
was treated in an American hospital. He
had to have blood transfusions which now
he can say that he does have American
blood in him.
• In 1982 Epcot Center, part of Disneyworld,
he opened up a restaurant with Gaston
Leotre and Roger Verge.
• Chef Pierre Troisgo’s has said “All of us
have followed Paul in one way or another.”

12. Miscellaneous
Paul Bocuse broke tradition by leaving his kitchen to talk
with guests.
He shared secrets with others about cooking.
Bocuse said that there is better advancement like food
processors and refrigerators.
He presented his best wishes on a CD-ROM and web in
1997 and 1999.
Quote: “Cooking is easy, you just need good ingredients,
good seasoning, and the right cook, that’s it.”
Paul Bocuse’s books are published in several different
languages and are in fourteen different countries.

13. Resources
 Ed. Moritz, Charles. Current Biography Yearbook. New
York. 1998
 Paul Bocuse. 3/27/03.
http://www.bocuse.fr/us/information/histoire.htm
 Bonnie Churchill’s Travel. 4/01/03.
http://www.bonniechurchill.com/bocuse/bocuse.htm
 04/18/03 http://www.rimag.com/013/Int.htm.

14. The End
 Created by: Heather “Josee” Beckwith
 Research done by: Heather Beckwith
 This site was not tested on animals
 Thanks to all the little people in the world.
Remember to eat healthy and stay
healthy.