Paul BOCUSE
Crowned "Chef of the Century" by Gault & Millau, Paul Bocuse, in his eponymous restaurant, left his mark on the world of gastronomy and reinvented tradition.
Born into a family of chefs (his parents bought the Auberge du Pont de Collonges in 1924), Paul Bocuse began his apprenticeship with Eugénie Brazier, then at La Pyramide with Fernand Point, whom he considered his mentor.
He then joined the family restaurant, to which he brought a breath of modernity, and was soon noticed by the critics. Awarded the title of MOF in 1961, he added his name to that of the Auberge, where he offers a cuisine that is both traditional and refined, and open to the modern world.
Cuisine is all about the product
For more than 50 years, Paul Bocuse was deeply involved in the evolution of cuisine, which he wanted to be generous, lighter and easier to understand. " Cuisine is the product", he used to say. " You have to look for it in the market and above all eat with the seasons".
Many of his creations, such as poularde de Bresse en vessie and V.G.E. soup, have become legendary. Paul Bocuse also made a major contribution to changing the image of chefs and putting them in the spotlight. He also expanded on every continent, opening restaurants and brasseries and developing an international brand. The "pope of gastronomy " was also deeply committed to passing on his knowledge, and trained many of today's most renowned chefs. In 1987, he launched the Bocuse d'Or competition.
The adventure continues
Paul Bocuse passed away in 2018 "but the Paul Bocuse spirit is intact", says Olivier Couvin who, with Gilles Reinhardt and Benoît Charvet (pastry chef), has taken over the reins of the restaurant. These guardians of the stoves are perpetuating Bocuse's legacy, with an emphasis on terroir. "We're carrying on, but we're not replacing Paul Bocuse," he says modestly. The house's legendary dishes are still on the menu (which changes four times a year), but the chef and his team renew the classics, adapting sauces, cooking methods and aesthetics, and like to surprise customers while retaining the Bocuse "touch". The traditional dessert cart has become more contemporary, and alongside the Paris Brest or the St Honoré, more creative and daring pastries are also on offer. "We're passing on the Paul Bocuse philosophy, and in 100 years' time, the restaurant will still be here! declares Olivier Couvin.
Key dates :
1926: birth in Collonges-au-Mont-d'Or (Rhône)
1946: apprenticeship with Eugénie Brazier, then Fernand Point
1956: joins the family restaurant
1965: Auberge du Pont de Collonges becomes Auberge du Pont de Collonges-restaurant Paul Bocuse
1961: wins Meilleur Ouvrier de France title
2018: passed away
