Paul Bocuseb. Feb 11,1926
Paul Bocuse, born in Collonges-au-Mont-d'Or near Lyon , is a French chef , considered one of the finest cooks of the 20th century. He is widely credited with being one of the first chefs to emerge from the kitchen and to enter public life. In this role, he has extensively travelled for several decades, promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.
Bocuse is one of the most prominent chefs associated with the nouvelle cuisine (the term was first used to describe the cuisine in a newspaper article during 1972), which is less opulent and high-calorie than the traditional haute cuisine , and stresses the importance of fresh ingredients of the highest quality. In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysee Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valery Giscard d'Estaing.
Bocuse is one of the most prominent chefs associated with the nouvelle cuisine (the term was first used to describe the cuisine in a newspaper article during 1972), which is less opulent and high-calorie than the traditional haute cuisine , and stresses the importance of fresh ingredients of the highest quality. In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysee Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valery Giscard d'Estaing.
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