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Paul Bocuse was born in 1926 in Collonges-au-Mont-d'Or outside Lyon, into a family of cooks whose history can be traced back to the eighteenth century. He learnt the trade under Eugénie Brazier, the first woman to receive three Michelin stars, and later under Fernand Point at La Pyramide.
In 1965 his own restaurant received three stars. It kept them for 55 years, the longest unbroken run in the history of the Michelin Guide.
To say that he invented the celebrity chef is no exaggeration. He put his name and face on the façade, appeared on television, opened brasseries, licensed his brand and travelled to Japan at a time when no French three-star chef did such things. In 1987 he founded the Bocuse d'Or, which remains the profession's most important competition.
He became the public face of nouvelle cuisine without really belonging to the movement. His own cooking was Lyonnaise and traditional, and he was openly sceptical of much of what was being done in his name.
That is the food in this book. 500 recipes from the French home kitchen, the foundation beneath everything else. It also includes the truffle soup he made for President Giscard d'Estaing in 1975 and which is still served at the restaurant. Bocuse died in 2018.
Format: Hardback
Number of pages: 784
Language: English
First published: 2012
