page_title: Paul Bocuse
section_title: Restaurants
hierarchical_section_title: Paul Bocuse / Restaurants
caption_attribution_description: One of Paul Bocuse's brasseries, "Le Nord" in Union Beach. By me. Image stitched from 6 images.
context_page_description: Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.
  A student of Eugénie Brazier, he was 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. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
context_section_description: Bocuse's main restaurant, l'Auberge du Pont de Collonges, is a luxury establishment near Lyon, which has been serving a traditional menu for decades.  It was one of only 27 restaurants in France to receive a three-star rating in 2017 by the Michelin Guide. However, it lost its record-breaking 55-year long 3-star rating in the 2020 Michelin Guide, sparking controversy in the French culinary world. He also operated a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specialize in a different aspect of French cuisine.
  Paul Bocuse's son, Jérôme, manages the "Les Chefs de France" restaurant which the elder Bocuse co-founded with Roger Verge and Gaston Lenôtre and is located inside the French pavilion at Walt Disney World's EPCOT.
  Bocuse was considered an ambassador of modern French cuisine. He was honoured in 1961 with the title Meilleur Ouvrier de France. He had been apprenticed to Fernand Point, a master of classic French cuisine. Bocuse dedicated his first book to him.
caption: Le Nord, one of Bocuse's chain of brasseries in central Lyon
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