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Paul Bocuse Chef Éxtraordinaire. History Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is Lion of Lyon Prepared his first meal at the.

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Presentation on theme: "Paul Bocuse Chef Éxtraordinaire. History Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is Lion of Lyon Prepared his first meal at the."— Presentation transcript:

1 Paul Bocuse Chef Éxtraordinaire

2 History Born February 11, 1926 Son of Irma and Georges Bocuse Nickname is Lion of Lyon Prepared his first meal at the age of ten.

3 Learning as he goes Paul Bocuse was an apprentice at Claude Marets Restaurant in Lyon and found out how to pick out produce at the market Paul Bocuse was an apprentice at Claude Marets Restaurant in Lyon and found out how to pick out produce at the market. Fernand Point was a mentor and trained Pauls father earlier in life. Fernand called Paul his spiritual son.Fernand Point was a mentor and trained Pauls father earlier in life. Fernand called Paul his spiritual son Paul completed his apprenticeship with Fernand Point.1950-Paul completed his apprenticeship with Fernand Point. Paul used Fernands idea by using only the freshest ingredients in his cooking.Paul used Fernands idea by using only the freshest ingredients in his cooking.

4 History of the Restaurant Back in 1765 one of Paul Bocuses ancestors was known for her cooking. Back in 1765 one of Paul Bocuses ancestors was known for her cooking. Pauls grandfather was a poor financial man and was forced to sell an inn and the right to use the family name in Pauls grandfather was a poor financial man and was forced to sell an inn and the right to use the family name in Pauls father Georges wanted to set up a restaurant and use the family name but couldnt due to the mishap previously. Pauls father Georges wanted to set up a restaurant and use the family name but couldnt due to the mishap previously. Pauls mother and father still used the name in a Bistro that they set up calling it Restaurant Bocuse. Pauls mother and father still used the name in a Bistro that they set up calling it Restaurant Bocuse.

5 Getting Started In 1956 Paul returned home. In 1956 Paul returned home Pauls father died leaving him the restaurant and $100,000 in Debt 1959 Pauls father died leaving him the restaurant and $100,000 in Debt Paul then repurchased the inn his grandfather lost as well as the name and turned it into a Banquet facility. This was later known as L Auberge Paul Bocuse. Paul then repurchased the inn his grandfather lost as well as the name and turned it into a Banquet facility. This was later known as L Auberge Paul Bocuse. Paul named his grandparents old restaurant Abbaye de Collonges in memory of the monks on the Isle Barbe. Paul named his grandparents old restaurant Abbaye de Collonges in memory of the monks on the Isle Barbe. A quote: Right now, the biggest worry any restaurant has is finding a good, quality product, It is still the driving force in restaurants. A quote: Right now, the biggest worry any restaurant has is finding a good, quality product, It is still the driving force in restaurants.

6 Pauls Restaurants L Abbaye de Collonges is three miles outside of Lyon. L Abbaye de Collonges is three miles outside of Lyon. Le Nord La Cuisine de la Tradition Le Nord La Cuisine de la Tradition Le Sud La Cuisine du Soleil Le Sud La Cuisine du Soleil LEst La Cuisine des Voyages LEst La Cuisine des Voyages LOuest La Cuisine des Iles LOuest La Cuisine des Iles Each of these restaurants has their own type of menu. Some of the items that are listed are the same, but for the most part, they vary in the restaurant. Each of these restaurants has their own type of menu. Some of the items that are listed are the same, but for the most part, they vary in the restaurant.

7 Inventor and Businessman Paul is known as the Father of Nouvelle Cuisine. He reduced the amount of butter and heavy creams in his recipes to make it healthier. In 1987 Paul created the first worldwide competition of cuisine Bocuse dOr Paul was exporting wines under his own label for his restaurant He created a range of popular drinks such as wines and champagnes.

8 Awards Named Best Craftsman of the year by Meilleur Ouvrier de France competition. February 25, President Valery Gisard dEstaing awarded Paul Bocuse the Legion of Honor marked the time when Bocuse was named Counselor of the Republic. In 1989 Paul was elected Chef of the Century by Gault and Millau he was entrusted with Presidency at the School of Culinary Arts of Ecully he is entrusted with the presidency of the Best artisan of France Cuisine-Restauration. Became an Ambassador of French Cuisine.

9 Famous Dishes (Prestige) Appetizer~ Terrine of Fresh, Fattened Duck Liver Soup~ Truffle Soup Elysee Fish~ Fresh- Water Crayfish au Gratin a la Fernand Point Meat~ Hen with Crayfish Dessert~ Presidents Cake (Maurice Bernachons recipe)

10 Charity In 1949, there was a wine auction at the medieval charity hospital. At the Bistro 110 benefit, Paul Bocuse raised more than $3000. Paul helped raise money for a Kids Café, a Chicago hunger program. Has helped out with the March of Dimes Project Openhand

11 Friend of America and a Leader In 1944 Paul Bocuse enlisted in the first French Division at WWII. He got shot and was treated in an American hospital. He had to have blood transfusions which now he can say that he does have American blood in him. In 1982 Epcot Center, part of Disneyworld, he opened up a restaurant with Gaston Leotre and Roger Verge. Chef Pierre Troisgos has said All of us have followed Paul in one way or another.

12 Miscellaneous Paul Bocuse broke tradition by leaving his kitchen to talk with guests. He shared secrets with others about cooking. Bocuse said that there is better advancement like food processors and refrigerators. He presented his best wishes on a CD-ROM and web in 1997 and Quote: Cooking is easy, you just need good ingredients, good seasoning, and the right cook, thats it. Paul Bocuses books are published in several different languages and are in fourteen different countries.

13 Resources Ed. Moritz, Charles. Current Biography Yearbook. New York Paul Bocuse. 3/27/03. Bonnie Churchills Travel. 4/01/ /18/03

14 The End Created by: Heather Josee Beckwith Created by: Heather Josee Beckwith Research done by: Heather Beckwith Research done by: Heather Beckwith This site was not tested on animals This site was not tested on animals Thanks to all the little people in the world. Thanks to all the little people in the world. Remember to eat healthy and stay healthy. Remember to eat healthy and stay healthy.


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