The death of Paul Bocuse last 20th of January means saying goodbye to a key chef to understand both 20th century and contemporary haute cuisine. His greatest achievements (Best Chef in France in 1961, 3 Michelin Stars since 1965, French Legion of Honor in 1975) fall short explaining Bocuse’s significance in France and all over the world.
Paul Bocuse was one of the leaders of Nouvelle Cuisine movement and, undoubtedly, the most mediatic one. He transformed French haute cuisine with no need to settle in Paris: he did it from Collonges-au-Mont-d’Or, close to Lyon and with the family restaurant. From there, he inspired contemporary chefs as Arzak and Adrià, boosted market cuisine and made French gastronomy internationally renowned.
Chefs that have worked and learned with him emphasize his talent and technique but, above all, his eagerness for teaching. One good example is the creation of Bocuse D’Or, the most important culinary award in the world. In the words of Ferran Adrià, “We owe everything to him and more. Young people maybe saw him as an elderly man from classic cuisine, but in his moment, more than 50 years ago, he was groundbreaking.”