Bocuse, quite simply…
Paul Bocuse died in January 2018 but his name lives on around the world. During his culinary career, spanning almost 50 years, this hero of French fine dining built an empire based on truly regional cuisine, drawing on his roots to create simple, generous dishes.
His broad smile, his tall chef’s hat, his immaculate jacket in blue, white and red: over the course of his personal life and professional career as a triple Michelin-starred chef, this incredible man and legendary chef pushed the boundaries of excellence, winning countless medals, distinctions and titles. Considered a living god in Japan, recreated as a waxwork at Musée Grévin in Paris, he was also a keen talent spotter and created the Bocuse d’Or, the gastronomic Olympic Games.
The Chef of the Century will be remembered as a passionate, generous and humble man who enjoyed an exceptional career. He was a man who needed and needs no introduction: Bocuse.
A man close to nature
Collonges and Bocuse: a village and a man, inextricably linked. With a love for his local region and endless ambition, Monsieur Paul, as his staff nicknamed him, was awarded a number of honours over the course of his career as the son and grandson of a long line of chefs, dating back to the seventeenth century.
At a very young age, Paul was introduced to the world of cooking among the stoves of the Auberge du Pont de Collonges, a family establishment managed by his parents Georges and Irma. Of his country childhood, Paul Bocuse, whose name means "man close to the wooded countryside", maintains close ties with nature after being introduced at a very young age to the art of poaching, hunting and fishing.
"Cooking is my life.
I know sauces better than my geography."
An ambassador of French cuisine
Called up to fight, Bocuse found himself in battle, surrounded by death and destruction.
A painful experience which, at the age of 20, inspired in him a taste for conquest and risk. The Bocuse legend was underway... From his apprenticeship with Eugénie Brazier and Fernand Point, his pygmalion, he learned precision and control.
Known for his innate sense of observation, his temperament and his sense of humour, the triple Michelin-starred chef was an ambassador of French cuisine, the creator of the Bocuse d’Or and a talent spotter. Bocuse loved the world, its women and its delicious food and lived life to the full, with an insatiable energy.
The quest for Excellence
"Work as if you are going to live until you're 100 and live as if you're going to die tomorrow."
Passion is no doubt the secret behind Paul Bocuse's success. Everyone at the Auberge or the Abbaye de Collonges shares this constant concern for the very highest quality, whether in terms of the choice of products, the right gestures in the dining room, the appropriate attitude at the right time with regard to customers as well as colleagues. This is the sign of excellence which has made its mark on the history of the establishment and which should last for many years to come.
"We are manual workers. Our profession has to be learned. It involves mentoring and it is our duty to pass on our knowledge."
Paul Bocuse's work is marked by his desire for transmission. The Chef has always promoted easy communication in order to share the experiences and skills which have helped the establishment to grow and develop.
Today, each member of the team is an ambassador of these practical and interpersonal skills and it is their duty to perpetuate this unique signature.
"Receiving people means taking charge of their happiness."
Anecdotes about Paul Bocuse abound, reflecting the deep friendships between the Chef and his friends, family and colleagues.
His joy in pleasing others and truly serving them, in the most noble sense of the word, is the overriding legacy for the team at the Auberge: a source of motivation at all times when it comes to providing customers with a unique experience, eliciting heartfelt and unforgettable emotions.
The Chef of the century
Opening of the restaurant Rendez-vous
Death of Mr. Paul Bocuse.
Opening of the Comptoir de l’Est in the 6tharrondissement of Lyon.
Grand Officer of the National Order of Merit
50th anniversary of 3 Michelin stars.
Opening of the Marguerite restaurant in the 8< sup>th sup>arrondissement of Lyon.
Opening of the DOCK OUEST hotel residence in the 9<
arrondissement of Lyon Title of "Chef of the Century by the Culinary Institute of America in New York (USA)
Opening of eight brasseries and restaurants in Japan in partnership with the HIRAMATSU group.
Opening of Ouest Express, fast-food restaurant concept in Lyon
Creation of the Paul Bocuse Foundation. He was named the Commander of the Legion of Honour.
Opening of the Brasserie l’Ouest in Lyon
Commander of the National Order of Merit in New York
Opening of the Brasserie l’Est in Lyon
One of the official Chefs of the International G7 Summit in Lyon bringing together the seven most industrialised countries.
Opening of the Brasserie Le Sud in Lyon
Chicago – College of Diplomates Salute to Excellence Awards - Opening of the Brasserie Le Nord in Lyon
Officer of the French Order of Merit
Entry into the Grévin Museum
Opening of the Institut Paul Bocuse
Honorary President of the Ecole des Arts Culinaires et de l’Hôtellerie d’Ecully, now known as the Institut Paul BOCUSE - President Euro Toques – 3,000 Chefs in Europe - President Best Craftsman of France Cuisine-Restaurant Section
Creation of the Bocuse d’Or in Lyon, of which he became the President in 1989. That same year, he was named Chef of the Century by Gault & Millau.
Nomination for the Knight of the Legion of Honour by Valéry Giscard d’Estaing at the Elysée Palace. For the occasion, he created the V.G.E. soup.
Third Michelin star
Second Michelin star
Title of Best Craftsman of France
First Michelin star
Arrival of Paul Bocuse in the family business, the Hôtel du Pont de Collonges.