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Paul François Pierre Bocuse (French pronunciation: [pɔl bɔkyz]; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.
Basil Moreau, C.S.C. (February 11, 1799 – January 20, 1873) was the French priest who founded the Congregation of Holy Cross from which two additional congregations were founded, namely the Marianites of Holy Cross and the Sisters of the Holy Cross. Moreau was beatified on September 15, 2007 in Le Mans, France.
L'Auberge du Pont de Collonges (French pronunciation: [lobɛʁʒ dy pɔ̃ d(ə) kɔlɔ̃ʒ]), also known as Paul Bocuse ([pɔl bɔkyz]) or simply Bocuse, is a restaurant in the town of Collonges-au-Mont-d'Or north of Lyon, France. [1] Its chef was Paul Bocuse, who made it one of the most famous restaurants in the world. [2]
The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
Léo Troisgros, born 26 February 1993 in Roanne, studied at the Institut Paul Bocuse between 2012 and 2015. To complete his training, he joined major companies such as Guy Savoy in Paris, Benoît Violier in Crissier, La Grenouillère by Alexandre Gauthier in La Madelaine-sous-Montreuil and the Hotel Adlon in Berlin .
Daniel Boulud (born 25 March 1955) is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He is best known for his eponymous restaurant Daniel , opened in New York City in 1993, [ 1 ] which currently holds one Michelin star.
Bocuse d'Or, biennial international culinary contest for chef and commis held in Lyon, France Bocuse d'Or USA , biennial U.S. national semi-finals for participation in Bocuse d'Or L'Auberge du Pont de Collonges , commonly called "Bocuse" or "Paul Bocuse", French restaurant of Paul Bocuse in Lyon, France
Outhier trained under Fernand Point at La Pyramide, at the same time as Jean Troisgros and Paul Bocuse. [1]He is one of the few chefs in history to simultaneously earn three Michelin stars (from 1969 to 1988) and four "toques" in the Gault Millau guide. [2]