Paul Bocuse, pope of French gastronomy
Summary :
At Manelli, we were deeply saddened to learn of the passing of Paul Bocuse, a legend of French gastronomy and a multi-Michelin-starred chef for many years (since 1965). A great figure in the culinary world has left us.
Monsieur Bocuse was named "Chef of the Century" by the Gault & Millau culinary guide, then "Pope of Gastronomy" in 1989, demonstrating the influence he had on his peers throughout his long career. Long before that, he had already been awarded the title of "Best Craftsman of France" in 1961, a testament to his immense talent.
In 1990, Paul Bocuse, in partnership with Gérard Pelisson (Accor Group), created the Institut Paul Bocuse, a school dedicated to training passionate individuals and enabling them to access management positions in the culinary and hospitality industries. The institute thus trains future leading professionals in these fields, much to the delight of our taste buds.
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You will also find here an article showing that Manelli had already enjoyed partnering with the students of this institute, providing them with embroidered jackets and aprons to wear during their presentation. It was therefore with pride that we were able to enter the doors of this prestigious institution.
Paul Bocuse also had many diverse and varied restaurants all over the world, which were like embassies of French culinary grandeur, including two in Japan (Nagoya, Tokyo) and one in Florida.
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Most of these restaurants were also located in Lyon or its surroundings, including the famous Auberge du Pont de Collonges , the iconic 3-star restaurant and spearhead of the best in French cuisine.
So, let's eat good food and enjoy these various dishes that we love to enjoy so much.
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