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Last edited by Laurel Bellon
October 4, 2010 | History

Paul Bocuse

Feb. 11, 1926 -

Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family’s failing hotel-restaurant in Collonges, near Lyon, in 1959. Before long he had attracted much attention with his innovative nouvelle cuisine, a style of cooking that emphasized lightly cooked vegetables, sparing use of dressings and sauces made from materials low in fats, and artfully simple presentation. Bocuse’s abandonment of many conventions of traditional grande cuisine won many followers among younger chefs.
--Brittanica.com

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October 4, 2010 Edited by Laurel Bellon Author merge, short biography
October 4, 2010 Edited by Laurel Bellon merge authors
September 5, 2008 Edited by RenameBot fix author name
April 1, 2008 Created by an anonymous user initial import