caption website birth_place restaurants birth_date ratings image article_title name style
in stavanger 2008 http://www.bocuse.fr/ collonges-au-mont-d'or , france '' l'auberge du pont de collonges '' 11 february 1926 michelin stars 3 paul bocuse2.jpg paul bocuse
 paul bocuse nouvelle cuisine
paul bocuse

paul bocuse -lrb- -rrb- -lrb- born 11 february 1926 -rrb- is a french chef based in lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine .
a student of eugénie brazier , he is 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 .
