Paul Bocuse - Bringing Nouvelle Cuisine to the World.


Many gourmets say that the renaissance of French Cuisine after WWII was lead by one man - Paul Bocuse - who was the unchallenged 'Ambassador of the Flavours of France' to the world. His restaurants spread from ocean-going luxury liners to USA and Australia, and his gourmet products were on sale from Berlin to Tokyo. While he created the Nouvelle Cuisine concept of fresh, tasty ingredients, this name was hijacked by trendy international chefs for whom it meant something totally different - small morsels of extremely expensive designer food prettily arranged on the plate. Article talks about Bocuse, his background, his philosophy, and his current restaurants in Lyon.

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