Beaucoups de Bocuse

Paul Bocuse (1926-2018) is credited with making Lyon the cuisine capital of France, and thus for many the cuisine capital of the world. He developed nouvelle cuisine, lighter than the traditional French kitchen. As the chef on the first flight of the Concorde in 1969, he propelled his career and the development of these minimalist, high priced performative restaurants. Since 1987 chefs have coveted the prize Bocuse d’Or. Bocuse’s main restaurant is L’Auberge du Pont de Collonges, holder of three star Michelin for 27 years.

Paul Bocuse on the Fresque des Lyonnais

Nouvelle cuisine is characertized by shorter cooking, super high quality ingredients, lighter menus (a common complaint, that for the price, you leave hungry), modern techniques and equipment, inventiveness and huge prices. You can easily pay €300 plus beverages right now in Lyon at any of the four restaurants bearing his name.

Nouvelle cuisine, escabèche d'écrevisses sur gaspacho d'asperge_et_cresson
Crawfish escabèche over asperagus and watercress gaspacho
Peg at Mural of the Canuts 2
Painting of Paul Bocuse