Bocuse, Paul
| Name |
| ||||
| born on | 11 February 1926 at 16:00 (= 4:00 PM ) | ||||
| Place | Collonges-au-Mont-d'Or, France, 45n49, 4e50 | ||||
| Timezone | GMT h0e (is standard time) | ||||
| Data source |
| ||||
| Astrology data |   22°11'  07°10 Asc. 11°55'
|
Biography
French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He 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. Bocuse made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves.
Bocuse's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide.
Events
Source Notes
Collection Didier Geslain
15.05 from his mother. Both Leo ascendant.
Categories
- Vocation : Food and Beverage : Chef/ Cook
- Vocation : Food and Beverage : Restaurateur
- Notable : Famous : First in Field (nouvelle cuisine)
- Notable : Famous : Top 5% of Profession