Chef Bocuse conjures up some superb cuisine in one of the very best restaurants in the world. The French chef who is based in Lyon is famous for the very high quality in his luxury restaurants and his somewhat innovative approach when it comes to cuisine. Bocuse is known as one of the most prominent of chefs in the industry and in typical when it comes to nouvelle cuisine.

The chef puts his success when it comes to fine foods down to the freshest and finest luxury ingredients available on the market. The term nouvelle cuisine is said to have been first used by Henri Gault when describing some of the food that was prepared by Bocuse on the first ever flight of the Concorde. It was this famous chef that also created a soupe aux truffle for a presidential dinner and this soup has been served ever since in the restaurant in Lyon.

There is very little that Chef Paul Bocuse does not know when it comes to fine foods and he has made many contributions to French gastronomy and luxury foods of the very best. He has also been the leader of many students who themselves have turned out to become some of the very best chefs in the world. In March of 2011 Bocuse will be given an award at the Leadership Awards Gala of the Culinary Institute of America. It is believed that he may receive the Chef of the Millennium Award. Bocuse serves his fine foods in his main restaurant the L Auberge Du Pont de Collonges. He has been serving some of the finest luxury cuisine here from a traditional menu for decades. It is among one of only a very small number of establishments that have received the three stars rating from the Michelin Guide for fine foods. The award winning chef has is also known for his chain of brasseries in Lyon where he serves different aspects of fine foods in the genre of French cuisine. His son Jerome has followed in his fathers footsteps and manages the Chefs de France restaurant in the Disney World resort in Florida. Paul Bocuse is an ambassador when it comes to fine foods of French cuisine and was awarded the title of Meilleur Ouvrier de France in 1961. This followed an apprenticeship to one of the great masters associated with fine foods, Fernando Point and it was Point that Bocuse dedicated his first cookbook to.

The Institut Paul Bocuse Worldwide Alliance unites nine of the worlds greatest universities in fine foods who share their educational values and a commitment when it comes to promoting culinary arts. These universities are found in the USA, Peru, Brazil, Canada, Japan, Taiwan, Greece and Finland. Each of these takes their very best students and enters them into intensive training at the Institut. Paul Bocuse is known around the globe as being one of the very few culinary experts when it comes to producing fine foods and without his guidance other brilliant chefs of today might not have come about.

Editorial | Image Courtesy Of Paul Bocuse