Executive summary by Darmansjah
Paul Bocuse (born 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 nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
Bocuse's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide. He also operates a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specializes in a different aspect of French cuisine. His son, Jérôme, manages the Chefs de France restaurant inside the French pavilion at Walt Disney World's Epcot.
Bocuse is considered an ambassador of modern French Cuisine. He was honored in 1961 with the title Meilleur Ouvrier de France. He had been apprenticed to Fernand Point, a master of classic French cuisine; and Bocuse dedicated his first book to him.