The world-famous chef, who died at the start of 2018, retained his three Michelin stars for 53 years. An absolute record! Thanks to him, the great cooks have become famous chefs … Extract from the magazine “1:15 pm Sunday” of December 20, 2020.
At 45, the three-star chef Paul Bocuse has conquered everything and his profession has given him everything. He will then give it its letters of nobility and restore the pride of the cook. The program “Apostrophe”, presented by Bernard Pivot on Antenne 2 and devoted this Friday evening in 1976 to Nouvelle Cuisine, will provide an unexpected platform for those who have suffered from seeing chefs confined to the kitchens.
“I think that French Nouvelle Cuisine today is a state of mind. Now the kitchen belongs to the cooks, says ‘Monsieur Paul’. That is to say that the cooks are owners of their business, apart from a few rare exceptions. And when they are cooks in a big house, they are often associated with the boss. The kitchen today belongs to us, which was not the case fifty or sixty years ago. “
“We cook as we think”
“Before, a cook was a servant, he recalled. Today, we are the bosses, the public relations, and we go into the dining room. We cook our food as we think and we are no longer managed by someone. a.” For the magazine “1:15 p.m. on Sunday” (replay), Bernard Pivot underlines that “Paul encouraged the chefs to emancipate themselves in the media, to take the plane to go to the other side of the Earth, to create their own recipes… He told them: ‘Be free, be yourself!’ “.
Paul Bocuse, elected “cook of the century”, passed away on January 20, 2018 in hisin Collonges-au-Mont-d´Or, where he was born, near Lyon, at the age of 91. He received his first Michelin star in 1958, the Meilleur Ouvrier de France (MOF) title in 1961 followed by a second star in 1962 and a third in 1965.