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Paul Bocuse

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World’s 50 Best
43rd 2006
Month of Review: June 2008

If you ever find yourself bored of innovative modern gastronomy, here’s an idea: why not go back to the 70s and experience traditional nouvelle cuisine? Paul Bocuse, the father of French gastronomy, now in his eighties, is still offering flawlessly-executed historic dishes, such as his world famous “truffle soup”, created for a presidential dinner in 1975.

About the Chef

Paul Bocuse was born in 1926 and is widely credited with being the father of French gastronomy. Being one of the most important chefs associated with nouvelle cuisine (which stresses the importance of fresh and high-quality ingredients), his influence on the genre is immeasurable, and he’s received many awards throughout the course of his career. Many of his students have become famous chefs themselves. During his extensive travels, across several decades, he’s tirelessly promoted French cuisine and has established many restaurants and culinary institutions. The Bocuse d’Or has long been regarded as the world’s most prestigious award for chefs.

It was in 1975, for a presidential dinner at the Elysée Palace in Paris, that Paul Bocuse created his truffle soup – which ultimately became his most famous dish. You can still enjoy this amazing creation in his restaurant today.

Now in his 80s, Bocuse has moved away from the kitchen, preferring to spend his time greeting guests and autographing their menus.

About the Restaurant

Situated on the outskirts of Lyon, this restaurant held 3-star since 1965, the longest in Michelin star history. It’s a building that’s hard to miss! The distinctive colouring and design makes it stand out like a… well, like a Paul Bocuse restaurant, I guess. The upmarket dining room is finished in late 19th century style, with gold and red the dominant colours.

Bocuse's cuisine is outdated to many people since he’s been serving similar menu for over twenty years. Though that might be true, but you won’t find his spectacular and historic dishes anywhere else, which is a reason in itself to keep serving them. And what’s wrong with old-fashioned dishes anyway – especially when they’re delivered with such consistent perfection!