1. P AUL B OCUSE 11 February 1926 - French Cook

2. S OME PRECISIONS He is 85 years old. He has got three Michelin stars since 1965. He is associated with the « nouvelle cuisine » which is a different sort of cooking than the traditionnal French one. He was considered as the « cook of the century » by Gault-Millau and as the « Pope of cooking ».

3. H ISTORY 11 February 1926 : Born in Collonges-au-Mont- dOr. 1944 : Joins the army, but hes injured. Comes back to Paris to celebrate victory. Works at the Lucas Carton, a prestigious restaurant. 1958 : Gets his first Michelins star. 1961 : Gets the title of Meilleur Ouvrier de France. 1962 : Gets his second Michelins star. 1965 : Gets his third Michelins star. 1975 : Becomes Chevalier de la légion dHonneur. Creates the famous Truffle Soup V.G.E (especially for a former French president)

4. H IS ESTABLISHMENTS School : Institut Paul Bocuse (Ecully, France) Restaurants : LAuberge du Pont de Collonges (Collonges-au- Mont-dOr, France) Brasseries : 5 brasseries in Lyon (France) 2 brasseries in Japan 1 brasserie in the USA

5. B IBLIOGRAPHY Cuisine des régions de France, 1998 Encyclopédie de la gastronomie française, 2009 La cuisine du marché, 2010 Les desserts de Paul Bocuse, 2010

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