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Jan 20, 2018 - 8:07:24 AM
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13248 posts since 12/2/2005

Although not particularly well known this side of the Ditch, Paul Bocuse was arguably the most important chef France produced in the 20th Century. There were others, such as the Troisgros brothers, who were his equal in terms of their impact on cuisine itself, but Bocuse brought business and promotional savvy to the profession like no one else.

Bocuse is often thought of as the founder of the so-called "nouvelle cuisine" that was all the rage in the 1980s - a concept from which he distanced himself due to its excesses. In actuality, Bocuse was solidly rooted in the most demanding of French techniques, and separated himself from the pack by re-thinking and enhancing the classics, along with bringing new concepts, ingredients and techniques to the fore.

It could be argued that Bocuse created the chef-as-rockstar concept now embraced worldwide. His influence, both on cuisine at the stratospheric level and the restaurant business, has few (if any) parallels in history. Many of today's most famous chefs worked in his kitchens early in their careers. And he had a long and brilliant run.

Rest well, Chef!

Obituary from the New York Times

Edited by - eagleisland on 01/20/2018 08:08:22

Jan 20, 2018 - 9:25 AM



12643 posts since 12/11/2003

I think there is an episode of Anthony Bourdain in Lyon where he visits Paul. He was a great one for sure.

Jan 20, 2018 - 2:10:42 PM

Chris Meakin Players Union Member


1685 posts since 5/15/2011

Thanks for posting this Skip.

I use a 25th anniversary edition of Bocuse in Your Kitchen whenever I do a degustation at home for a group of friends (collectively known as The Iron Chefs - we have a meal at one of the houses about every 2 months).

Edited by - Chris Meakin on 01/20/2018 14:12:51

Jan 20, 2018 - 5:31:25 PM
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ZEPP Players Union Member


5398 posts since 8/23/2003

I had the great pleasure of living ca. 10 minutes away from his restaurant in Collonges au Mont d'Or when I lived in St Didier au Mont d'Or, and I passed by there quite often. 

I wish I could say I ate there often, but, while the experience was definitely worth the price of admission, it was a bit dear for my family's regular dining. Fortunately, I occasionally had to entertain visiting bigwigs... on expense account, of course.

I'm saddened to learn of his demise; he was an institution.



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