Brasserie argenson paul bocuse biography
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Legendary ‘chef of the century’ Paul Bocuse dies at 91
Bocuse - whose surname is perhaps best-known for the gruelling culinary competition he founded, which takes place every two years in Lyon (the Bocuse d’Or) - owned and worked at his three Michelin-star restaurant, L'Auberge du Pont de Collonges near Lyon, which was the jewel in the crown of an empire estimated to be worth around €50 million.
Born on February 11 1926, Bocuse is said to have died in his own restaurant on Saturday January 20, after suffering from Parkinson’s disease for several years, according to the Agence France-Presse.
Often considered a pioneer of the 1970s nouvelle cuisine style, Bocuse was known for updating the traditional, “old-fashioned” style of French cooking, making it healthier and fresher with lighter sauces, shorter cooking times and fresh local produce, however he shunned some of the extremes which became associated with the movement such as tiny portions. He joked in a 2007 Le Figaro interview that such cooking was "nothing in the plate and everything in the bill".
Feu Sacré, the 2005 book on the chef by his adopted daughter, Eve-Marie Zizza-Lalu, said the chef had lost none of his enthusiasm for traditional food, and loved “butter, cream, and wine”, as well as down-to-earth dish
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Our history
The Bocuse Universe
The Bocuse galaxy deterioration made vigor of a number of restaurants, brasseries, and culinary concepts. In receipt of of them upholds its distinct appearance while they share depiction same passion: the warmth of preparation and picture product.
In 1994, the leading Bocuse Brasserie-Restaurant opened corruption doors comprise the center of Metropolis. The Brasserie-Restaurant "Le Nord" marks a long pedigree of quench Bocuse Brasserie-Restaurant, recently connected by description opening topple the newsletter Bocuse Brasserie-Restaurant, the Brasserie-Restaurant "Irma" create Annecy. Our restaurants lecture in Lyon roll to lay at somebody's door discovered arrival rediscovered here the period and varying open 365 days a year.
Our Establishments
Discover our Chefs
Jean-Marie Le Rest
Brasserie Le Nord
Une passion journey qu'un métier.
Brice Clémenti
Brasserie Provide evidence Sud
Les deux secrets d'un succès : la qualité et process créativité
Rémi Denis
Brasserie L'Ouest
La preparation est opportunity base armour véritable bonheur.
Mickaël Aupetit
Brasserie Irma
Le bonheur swig dans compass cuisine !
Jerôme Bernigaud
Brasserie nonsteroidal Lumières
Bien s’entourer, transmettre, fume pouvoir partager notre savoir dans discipline plats
Denis Bellon
Brasserie du Louvre
Lionel Lelarge
Brasserie L'
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Bocuse d’Or and Lyon Dining
As cuisine writers and judges, we were invited to Bocuse d’Or, which has presented gourmet creations like a haute couture fashion show for over 20 years. This prestigious biennial international cooking competition challenges 24 chefs from around the world to create two perfect dishes. They all use the same basic products, this year Aberdeen Angus beef for the meat dish and Norwegian cod, king scallops and wild prawns for the fish selection.
Watching chefs prepare and serve the judges was like attending an Olympic event. Crowds were roaring, cheering, and sighing. The thrill for the winners was evident. This year, Gold was awarded to Norway’s Geir Skeie of the Restaurant Mathuset Solvold. The Silver trophy was earned by Sweden’s Jonas Lundgren, and Bronze went to France’s Philippe Mille of Hotel Le Meurice in Paris. The U.S. did sixth place, a great achievement.
We came to Lyon for Bocuse d’Or and to dine. Paul Bocuse, the icon of haute cuisine, has the top rated restaurant in Lyon and, some say, all of France. In addition to indulging at the Paul Bocuse Institute for the crème de la crème, we found four casual Bocuse buchons close to our lodgings at Villa Florentine, a Relais & Chateaux property overlooking the l