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Who eats the Food?
Where is it served?
How is it served?
The Ten Comandments of Nouvelle Cuisine
http://www.wsj.com/news/articles/SB10001424127887323936804578229943862480424
Thou shalt not overcook.
Thou shalt use fresh, quality products.
Thou shalt lighten thy menu.
Thou shalt not be systematically modernist.
Thou shalt nevertheless seek out what the new techniques can bring you.
Thou shalt avoid pickles, cured game meats, fermented foods, etc.
Thou shalt eliminate rich sauces.
Thou shalt not ignore dietetics.
Thou shalt not doctor up thy presentations.
Thou shalt be inventive.
Father of French Gastronomy
Directly
- Nouvelle Cuisine
Indirectly
- Numerous students who have become famous chefs themselves
- Students have gone on to shape French cuisine
-
"To transmit technique and managerial knowledge with the highest standards in order to prepare our students for the best careers in the world."
"INSTITUT PAUL BOCUSE HISTORY." Institut Paul Bocuse. Web. 1 Mar. 2015. <http://www.institutpaulbocuse.com/en/management-school-hotel-restaurant-culinary-art-4416.kjsp>.
1972 - Bocuse begins to export his own label of Beaujoais wines
1975 - Bocuse forms the "Bande a Bocuse" a group of highly talented and recognized Lyoniase Chefs, This group were the "forefathers" and promoters of Nouvelle Cuisine
1982 - Bocuse flew to Disney World (Florida) to create the menu for Chefs de France
1989 - Bocuse visits the Culinary Institute of America for the first time, as a commencement speaker
inducted into the hall of fame
2011 - Bocuse is recieves the honor of Chef of the Century at the C.I.A's fith annual Augie Awards
- Father: Chef Georges Bocuse
- Claude Maret: One of Paul's first apprenticeships (1942)
Maret was a friend of Bocuse's Father
- Vichy Youth Camp: Paul is drafted to work the canteen and slaughterhouse
- Fernand Point
fresh and seasonal produce
- World War Two: Paul fought with the Free French Army
wounded by machine gun fire
1958 - Bocuse's father dies, leaving Paul the sole owner of the large family owned Inn and family restaurant
1959 - L'Auberge du Point de Collonges is restored and reopens its doors
1961 - first Michelin star
1962 - second Michelin Star
1965 - third Michelin Star
1966 - Bocuse buys back his family's Inn "L'Abbaye de Collonges"
Birth date: February 11, 1926
- Collonges-au-mont-d'Or, France
- Son of Irma and Georges Bocuse
The Bocuse family has lived in Collonges-au-mont-d'Or, France since 1634
- originally millers and restaurant proprietors
- 12 generations of chefs
- "L'Auberge du Point de Collonges" restaurant is in the same home Bocuse grew up in
La Mere Brazier (outside of Lyons)
Lucas-Carton Laperouse
La Pyramide (Vienne, France)
Fernand Point
spent six years working
- "a modern style of cooking in which light, healthy food is prepared and served in an attracted way" ("Nouvelle Cuisine."
Merriam-Webster.com, 2011. 1 March 2015.
6 lb Sea Bass
Chopped Chervil
Chopped Tarragon
Salt/Pepper
Falky Pastry Dough
Egg Yolk
Melted Butter
Bocuse, Paul. "Salt-Water Fish." Paul Bocuse's French Cooking. New York: Pantheon, 1977. Print.
- Free French Army
- U.S. Army Hospital (1944)
- Military Fashion
"Since then, I've always had a U.S. flag flying outside my restaurant."
1926-Present
Sissons, Jemima. "Chef Paul Bocuse Harks Back to His Youth." WSJ. The Wall Street Journal, 7 Oct. 2011. Web. 04 Mar. 2015.
- C.I.A. (1951)
- Hyde Park (1970s)
- Jerome Bocuse (1991 graduate)
- Chef of the Century
"Le Monde de Rémy"
Summer 2014
-Ride
-Restaurant
"The first time I visited, I knew I had finally found a school that teaches the traditions of the world's cuisines. It's the best culinary school in the world."
"The Culinary Institute of America." : Our Story. The Culinary Institute of America, n.d. Web. 04 Mar. 2015.
- Frozen Food
- Space Shuttle
- Genetic Engineering
- Epcot (October 1, 1982)
- Les Chefs de France
- Monsieur Bocuse
"This collaboration means passionate amateur chefs can benefit from high-performance products that make cooking simple and attractive."
Father of French Gastronomy