Description

Paul Bocuse (11 February 1926) is a Frenchchef based in Lyon who is famous for the high quality of hisrestaurants and his innovative approaches to cuisine. He is one ofthe most prominent chefs associated with the nouvelle cuisine,which is less opulent and calorific than the traditional cuisineclassique, and stresses the importance of fresh ingredients of thehighest quality. Paul Bocuse claimed that Henri Gault first usedthe term, nouvelle cuisine, to describe food prepared by Bocuse andother top chefs for the maiden flight of the Concorde airliner in1969.