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France, 20th January 2018



The Worldchefs
President Thomas Gugler, the Board of Directors, all our worldwide Community of
Chefs and the office team is deeply saddened by the loss of Monsieur Paul Bocuse
today! Our thoughts go out to his family and friends on this sad day for the

Monsieur Paul was a French chef based in Lyon who was known
for the high quality of his restaurants and his innovative approaches to
cuisine Former student of Eugenie Brazier also called “La Mère Brazier”, Paul was one of the most promising chef working on the “Nouvelle Cuisine”


Monsieur Paul was really committed to the French Gastronomy. He trained some of the
best chefs that are performing nowadays. Since 1987, the Bocuse d’Or was seen
as the most prestigious award for Chefs around the world. Monsieur Paul himself received
numerous awards throughout his career, including the medal of Commandeur de la Légion


The culinary
institute of America honoured Monsieur Paul in their Leadership Awards Gala
on 30 March 2011. He received the “Chef of the Century” award. In
July 2012


In 1975, he
created “La soupe aux truffes” 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. VGE being the initials of former president of France Valéry
Giscard d'Estaing.


Monsieur Paul'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 a three-star rating by the Michelin
Guide. He also operated a chain of brasseries in Lyon, named Le
Nord, l'Est, Le Sud and l'Ouest, each of which specializes
in a different aspect of French cuisine.


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


Monsieur Paul died 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.


“Monsieur Paul represented the French gastronomy worldwide with his techniques, his
knowledge and his commitment to the people he trained. Monsieur Paul is a Chef
among Chefs and my thoughts go out to his son Jerome and his daughter Françoise.”

Said Thomas Gugler, President of Worldchefs.


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