Paul Bocuse Biography, Age, Wife, Net Worth, Institute, Restaurant, Recipes, Books and Death.

Paul Bocuse Biography

Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. He is a student of Eugénie Brazier and was one of the most prominent chefs associated with the nouvelle cuisine.

It is less opulent and calorific than the traditional cuisine Classique and stresses the importance of fresh ingredients of the highest quality. He 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.

Paul Bocuse Age

He was born on 11th February 1926 in Collonges-au-Mont-d’Or, France and died on 20th January 2018.

Paul Bocuse Net Worth

The French chef Bocuse has a net worth of $185 million in 2013.

Paul Bocuse Institute

The Institute Paul Bocuse Worldwide Alliance was created in 2004. The year 2014 the Alliance brought together students of 14 nationalities for a course in Lyon school and university.

Paul Bocuse Photo

Paul Bocuse Wife | Paul Bocuse Children

Mr. Bocuse was married for more than 70 years to Raymonde Duvert and identified Raymone Carlut and Patricia Zizza as his mistresses of many decades. Besides his wife, survivors include a daughter from his marriage, Françoise Bernachon of Lyon; and a son from Carlut, Jérôme Bocuse of Orlando.

Paul Bocuse Restaurants

His main restaurant, l’Auberge du Pont de Collonges, is a luxury establishment near Lyon, which has been serving a traditional menu for decades. That is one of only 27 restaurants in France to receive a three-star rating in 2017 by the Michelin Guide. Bocuse also operated a chain of brasseries in Lyon, named Le Nord, l’Est, Le Sud and l’Ouest, each of which specialize in a different aspect of French cuisine.

His son, Jérôme, manages the “Les Chefs de France” restaurant which the elder Bocuse co-founded with Roger Verge and Gaston Lenôtre and is located inside the French pavilion at Walt Disney World’s EPCOT.

He was considered an ambassador of modern French cuisine. Bocuse was honored in 1961 with the title Meilleur Ouvrier de France. He had been apprenticed to Fernand Point, a master of classic French cuisine. He dedicated his first book to him.

Paul Bocuse Books | Paul Bocuse Cookbook

• Paul Bocuse’s French Cooking, translated by Colette Rossant (Pantheon Books 1977)
• Bocuse a la Carte, translated by Colette Rossant (Pantheon Books 1987)

Paul Bocuse Dishes

MACARONI AND CHEESE

INGREDIENTS

• 6 1/2 cups (1.5 L) milk
• Nutmeg
• Table salt
• Freshly ground pepper
• 1 pound 2 ounces (500 g) No. 44 maccheroni
• 1/2 cup (120 g) butter
• 3/4 cup (90 g) flour
• 1 1/2 pounds (600 g) thick crème fraîche
• 5 1/2 ounces (150 g) Gruyère cheese

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C). Pour the milk into a saucepan. Add 3 level teaspoons of salt. Grate the nutmeg on top. Add ten twists of the peppermill. Bring to a boil over a high heat. Meanwhile, cook the pasta for 9 minutes in boiling salted water.
2. Maccheroni is a type of macaroni. Some brands print a number on the wrapping, which refers to the size of the pasta. You can use any type of macaroni or hollow pasta (little shells) for this gourmet dish.
3. When the milk comes to a boil, pour in the drained pasta. Let it cook for 2 minutes, then drain it through a strainer placed over a bowl to reserve the milk.
4. Watch the milk carefully–it may boil up quickly, without warning. If you place a utensil in it–a skimmer or a ladle, for example–that will keep it from boiling over.
5. Rinse out the pan and melt the butter in it. Add the flour in a steady stream. Mix with a whisk.
6. Pour the warm milk in, all at once. Stir until it boils. Take it off the heat. Taste, and adjust the seasoning.
7. Stir in the crème fraîche. Add the maccheroni and mix carefully.
8. Using a ladle, fill a gratin dish with the maccheroni mixture.
9. Grate three-quarters of the Gruyère. Cut the rest into thin slices. Cover the dish with grated cheese.
10. Be sure to buy the cheese in a block and grate it yourself: this will allow you to choose good-quality Gruyère with a stronger or milder flavor, depending on your own taste.
11. Finish with the slices of cheese, arranging them evenly over the top of the dish. Place in the oven and bake for 30 minutes. Serve very hot, straight from the oven, sprinkled with nutmeg.

Paul Bocuse Death

He died of Parkinson’s disease on 20 January 2018 in Collonges-au-Mont-d’Or; in the same room above his restaurant, L’Auberge du Pont de Collonges, in which he was born in 1926. Bocuse was 91.