Contribution To French Gastronomy
Bocuse made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars. Since 1987, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur.
The Culinary Institute of America honored Bocuse in their Leadership Awards Gala on 30 March 2011. He has received the "Chef of the Century" award. On 4 July 2012, in the New York Times, the Culinary Institute of America announced they will change the name of their "Escoffier" Restaurant to the "Bocuse" Restaurant, after a year long renovation.
In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E. being the initials of former president of France Valéry Giscard d'Estaing.
Read more about this topic: Paul Bocuse
Famous quotes containing the words contribution to, contribution, french and/or gastronomy:
“He left behind, as his essential contribution to literature, a large repertoire of jokes which survive because of their sheer neatness, and because of a certain intriguing uncertainty—which extends to Wilde himself—as to whether they really mean anything.”
—George Orwell (1903–1950)
“If melodrama is the quintessence of drama, farce is the quintessence of theatre. Melodrama is written. A moving image of the world is provided by a writer. Farce is acted. The writer’s contribution seems not only absorbed but translated.... One cannot imagine melodrama being improvised. The improvised drama was pre-eminently farce.”
—Eric Bentley (b. 1916)
“The French Revolution gave birth to no artists but only to a great journalist, Desmoulins, and to an under-the-counter writer, Sade. The only poet of the times was the guillotine.”
—Albert Camus (1913–1960)
“To stroll is a science, it is the gastronomy of the eye. To walk is to vegetate, to stroll is to live.... To stroll is to enjoy, it is to assume a mind-set, it is to admire the sublime pictures of unhappiness, of love, of joy, of graceful or grotesque portraits; it is to plunge one’s vision to the depths of a thousand existences: young, it is to desire everything; old, it is to live the life of the young, to marry their passions.”
—Honoré De Balzac (1799–1850)