Koch paul bocuse biography
- Paul François Pierre Bocuse was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.
- Paul François Pierre Bocuse was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.
- Bocuse, Paul (11.02.1926 - 20.01.2018).
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In 2002, Eckart Witzigmann initiated a new project that has attracted up to 150.000 thrilled visitors per year. Seating 450 and housed in old 'mirror tents' from the turn of the century, guests can thrill to a four-hour show featuring the best artists in the world, while enjoying a sumptuous four-course dinner. The 'Eckart Witzigmann Palazzo' and the subsequent project, the 'Witzigmann-Roncalli-Bajazzo', have already visited Munich, Hamburg, Cologne, Frankfurt and Düsseldorf, and are imitated frequently. For the PALAZZO location in Graz, from the playing season in 2016-18, the Austrian could be won once more for a dinner show.
It is the man's unprecedented duality that is responsible for Eckart Witzigmann's extraordinary success. The 150,000 visitors at the Eckart Witzigmann Palazzo feel just as at home with him as the kings and heads of state for whom he has cooked. Hardly surprising then that the New York Times referred to him as the 'chef of kings and gods', while the list of dignitaries and celebrities he has graced with his art is endless.
These include such satisfied
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How French Cuisine Took Over the World
Geographically, the first steps in the diffusion of printed culinary texts go from Italy to other countries in Europe. Platina’s Latin book, De honesta voluptate, first printed in Rome (ca. 1470), Venice (1475), and Cividale del Friuli (1480), soon went to the presses in Leuven, Strasburg, Paris, Cologne, and Basel. Translations were published in Italian, French, and German, and part of the text was included in a Dutch book. Martino’s recipes were never printed under his own name, but beginning in the early 16th century, they were used—almost unchanged—as the basis for printed cookbooks with the names of other authors on the title page.
Most of these books were published by two enterprising Venetians who specialized in popular literature, romances of chivalry, and love stories but obviously also noticed the awakening interest in culinary literature among the wealthy Italian bourgeoisie. One of their books was translated into English in 1598 under the Italian title Epulario, but with the
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Michelin-starred restaurant in Lyon
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at L’Auberge du Pont de Collonges
Staying faithful to tradition, not betraying the past, adapting to contemporary tastes and ever-changing culinary trends: these are the three principles which guide and inspire the chefs Gilles Reinhardt, Olivier Couvin and Benoît Charvet as they develop their menus over the course of the year.
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L’Auberge du Pont de Collonges,
Gourmet Restaurant Paul Bocuse
The chefs’ ideas share a common theme: they respect the long-standing DNA of Restaurant Paul Bocuse and its gastronomic heritage, all while reworking it in a subtle and modern way which befits a contemporary Michelin-starred restaurant.
From the reverse puff pastry technique used for the vol-au-vent and the Fernand Point sole fillets served with fresh pasta to the lighter and more visually striking quenelle, served with robust and naturally salty caviar, the cuisine here is the culmination of an incredible amount of work, effort and expertise acquired over the years, all of which are refle
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