(20 Jan 2018) Paul Bocuse, the master chef who defined French cuisine for nearly half a century and put it on tables around the world, a man who raised the profile of top chefs from invisible kitchen artists to international celebrities, has died at 91, France’s interior minister announced on Saturday.
Minister Gerard Collomb tweeted that “Mister Paul was France. Simplicity and generosity. Excellence and art de vivre.”
Bocuse’s temple to French gastronomy, L’Auberge du Pont de Collonges, outside the city of Lyon in southeastern France, has held three stars – without interruption – since 1965 in the Michelin guide, the bible of gastronomes.
He also parlayed his business and cooking skills into a globe-spanning gastronomic empire.
Bocuse, who underwent a triple heart bypass in 2005, had also been suffering from Parkinson’s disease.
Often referred to as the “pope of French cuisine,” Bocuse was a tireless pioneer, the first chef to blend the art of cooking with savvy business tactics – branding his cuisine and his image to create an empire of restaurants around the globe.
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