Eating at Paul Bocuse in Orange
Restaurant Paul Bocuse Travel Blog› entry 4 of 10 › view all entries
Paul Bocuse is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E. being the initials of former president of France Valéry Giscard d'Estaing.
Paul Bocuse has made many contributions to French gastronomy both directly and indirectly. Bocuse has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chef of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars.
Since 1987, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur