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Paul Bocuse
Paul Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the ''nouvelle cuisine'', which is less opulent and calorific than the traditional '' cuisine classique'', and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, ''nouvelle cuisine'', to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. Contributions to French gastronomy Bocuse made many contributions to French gastronomy both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four ''Chefs of the Century'' and chef at the first German restaurant to receive three Mich ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Template:Infobox Chef/doc
may be used to summarize information about a chef. Usage This infobox may be added by copying and pasting the following blank. Change parameters for the following fields: ''image'', ''birth_date'', ''ratings'', ''website'' and remove comment markers . The template's name parameter will be automatically extracted from the article title when you save the page if not specified. All fields are optional. Any unused parameter names can be left blank or omitted. Parameters ; name : Insert name of the person. Use the common name, typically the name of the article, or if multiple names are used. If omitted or blank, it defaults to the name of the article. ; image : Insert image name. Use only the file name such as , , , etc. Do not use syntax such as or : Only free-content images are allowed for depicting living people. Non-free and "fair use" images, e.g. promo photos, CD/DVD covers, posters, screen captures, etc., will be deleted – see WP:NONFREE ; caption : Inse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bocuse D'Or
The Bocuse d'Or (the ''Concours mondial de la cuisine'', World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.Chavich, Cinda, ''The Globe and Mail'' (May 14, 2008)Even chefs dream of statuettes/ref>Shore, Randy, ''The Vancouver Sun'' (January 9, 2009)/ref>Appell, David, ''Los Angeles Times'' (July 23, 2008)Paul Bocuse could make French fast food the next nouvelle cuisine/ref>Stukin, Stacie, ''Time'' (January 18, 2007)/ref>Abend, Lisa, ''Time'' (January 25, 2009)/ref> The event is frequently referred to as the Gastronomy equivalent of the Olympic Games,Smillie, Dirk, ''Forbes.com'' (June 5, 2007)French Toast/ref>Fabricant, Florence, ''The New York Times'' (May 28, 2008)/ref>Lancaster, Deana, ''North Shore News'' (November 26, 2008)Hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jérôme Bocuse
Jérôme Bocuse is a French chef. He is the son of the Nouvelle Cuisine pioneer Paul Bocuse (1926 - 2018). Education Bocuse is a 1992 graduate of The Culinary Institute of America. Bocuse d'Or Since 1993 involved in organising the International Bocuse d'Or, Jérôme Bocuse is on the board of directors of the Bocuse d'Or USA Foundation as vice-president. Along with chefs Thomas Keller and Daniel Boulud, Jérôme Bocuse is responsible for raising support and awareness for the U.S. Bocuse d'Or effort, and in selecting the candidates who participate in the Bocuse d'Or USA, where the winner will go on to represent the U.S. in the international finals of Bocuse d'Or in Lyon, France. Since 1996 he runs the "Les Chefs de France" (which was co-founded by his father Paul) a French restaurant at Epcot.bocusedorusa.orAbout Bocuse d'Or USA In 2009 he appeared as a guest judge on ''Top Chef''. See also * Paul Bocuse * L'Auberge du Pont de Collonges * Bocuse d'Or * Bocuse d'Or USA * Nouvelle cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brasserie
In France, Flanders, and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word ''brasserie'' is also French for "brewery" and, by extension, "the brewing business". A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open Wednesday to Sunday and serves the same menu all day. A classic example of a brasserie dish is steak frites. Etymology The term ''brasserie'' is French for "brewery", from Middle French ''brasser'' "to brew", from Old French ''bracier'', from Vulgar Latin ''braciare'', of Celtic origin. Its first usage in English was in 1864. The origin of the word probably stems from the fact that beer was brewed on the premises rather than brought in: thus an inn would brew its own beer as well as supply food and invariably accommodation too. In 1901 ''Cham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Auberge Du Pont De Collonges
L'Auberge du Pont de Collonges, also known as Paul Bocuse or Bocuse, is a restaurant in Collonges-au-Mont-d'Or near Lyon, France. The chef was Paul Bocuse Paul Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominen .... Chef Paul Bocuse died on 20 January 2018 in the same room above his restaurant in which he was born in 1926. The restaurant lost its 3-star rating in the 2020 Michelin Guide after holding it for a record 55 years (since 1965). References External links * Michelin Guide starred restaurants in France {{France-restaurant-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Paul Bocuse
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meilleur Ouvrier De France - Paul Bocuse (* May 6, 1974) is a French ski mountaineer
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Meilleur (French for ''better'') may refer to: * Meilleurs Bay, community of Laurentian Hills, Ontario People * Briane Meilleur (born 1992), Canadian curler * Hubert Meilleur, Canadian politician * Jean-Baptiste Meilleur (1796–1878), Canadian doctor, educator and political figure * Jens Meilleur (born 1993), Canadian-German ice hockey player * Madeleine Meilleur (b. 1948), Canadian politician * Marie-Louise Meilleur (1880–1998), French Canadian supercentenarian * Vincent Meilleur Vincent Meilleur (born 6 May 1974) is a French ski mountaineer. He was born in Moûtier.''Vincent Meilleur'' i''Le ski-alpinisme'' Selected results * 1998: ** 2nd, European Cup ** 2nd, ''Grand Béal'' race ** 3rd, French Championship * 1999: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Bocuse Le Nord
Paul may refer to: *Paul (given name), a given name (includes a list of people with that name) *Paul (surname), a list of people People Christianity *Paul the Apostle (AD c.5–c.64/65), also known as Saul of Tarsus or Saint Paul, early Christian missionary and writer *Pope Paul (other), multiple Popes of the Roman Catholic Church *Saint Paul (other), multiple other people and locations named "Saint Paul" Roman and Byzantine empire *Lucius Aemilius Paullus Macedonicus (c. 229 BC – 160 BC), Roman general *Julius Paulus Prudentissimus (), Roman jurist *Paulus Catena (died 362), Roman notary *Paulus Alexandrinus (4th century), Hellenistic astrologer *Paul of Aegina or Paulus Aegineta (625–690), Greek surgeon Royals *Paul I of Russia (1754–1801), Tsar of Russia *Paul of Greece (1901–1964), King of Greece Other people *Paul the Deacon or Paulus Diaconus (c. 720 – c. 799), Italian Benedictine monk *Paul (father of Maurice), the father of Maurice, Byzan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valéry Giscard D'Estaing
Valéry René Marie Georges Giscard d'Estaing (, , ; 2 February 19262 December 2020), also known as Giscard or VGE, was a French politician who served as President of France from 1974 to 1981. After serving as Minister of Finance under prime ministers Jacques Chaban-Delmas and Pierre Messmer, Giscard d'Estaing won the presidential election of 1974 with 50.8% of the vote against François Mitterrand of the Socialist Party. His tenure was marked by a more liberal attitude on social issues—such as divorce, contraception and abortion—and attempts to modernise the country and the office of the presidency, notably overseeing such far-reaching infrastructure projects as the TGV and the turn towards reliance on nuclear power as France's main energy source. Giscard d'Estaing launched the Grande Arche, Musée d'Orsay, Arab World Institute and Cité des Sciences et de l'Industrie projects in the Paris region, later included in the Grands Projets of François Mitterrand. He promote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Élysée Palace
The Élysée Palace (french: Palais de l'Élysée; ) is the official residence of the President of the French Republic. Completed in 1722, it was built for nobleman and army officer Louis Henri de La Tour d'Auvergne, who had been appointed Governor of Île-de-France in 1719. It is located on the Rue du Faubourg Saint-Honoré near the Champs-Élysées in the 8th arrondissement of Paris, the name Élysée deriving from the Elysian Fields, the place of the blessed dead in Greek mythology. Important foreign visitors are hosted at the nearby Hôtel de Marigny, a palatial residence. The palace has been the home of personalities such as Madame de Pompadour (1721–1764), Nicolas Beaujon (1718–1786), Bathilde d'Orléans (1750–1822), Joachim Murat (1767–1815) and Charles Ferdinand, Duke of Berry (1778–1820). On 12 December 1848 under the Second Republic the French Parliament passed a law declaring the building the official residence of the President of France. The Élysée Pal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', ''Leucangium'', and over a hundred others. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance. Some truffle species are highly prized as food. French gastronome Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are used in Italian, French and numerous other national . Truffles are cultivat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
