Paul Bocuse passed away today the 20th Jan 2018. He was a Culinary Giant of France. He introduced the world to French “Nouvelle Cuisine”, which at the time was quite radical. It went from”Le Grande Cuisine Française” (The great french cuisine, which was RICH, butter cream truffles etc.) to using healthier and less fatty and rich alternatives without sacrificing the taste or the flavour.
His restaurant in Lyon, L’Auberge_du_Pont_de_Collonges, has held three Michelin stars for its quality, inventiveless and consistency since 1965…
In Gastronomic and Culinary circles, he was the chef of the 20th century and in more grandiose terms has been described by some writers as “The chef of epoch”
What ever he was he introduced a healthier form of French cooking and changed the conversation on Food. In some ways “Nouvelle Cuisine” as introduced by Paul Bocuse was the progenitor of the Farm to Table and the Fresh ingredient movement.