Biography - 100 years of history

1901
Birth of Georges Bocuse , Paul's father.

1905
Birth of Irma, Paul's mother.

1925
Marriage of Paul Bocuse's parents , Irma and Georges

1926
Birth of Paul Bocuse. Has been one of family of cheefs from father to son in the same village , Collonges au Mont d'Or since the 17th century.

1942
Apprentice at Claude Maret's restaurant de la Soierie in Lyon. Discovers how and what produce to buy at the market even on the black market , because at that time a pig or a calf had to be killed so as to be sure of having the goods.

1944
Enlists in the firts french division at BM 24. Shot in Alsace, he is treated in a American Field Hospital. On June 18th 1945, he takes part in the Victory March in Paris then, on return to his region he continues his apprenticeship at La Mère Brasier situated at the col of La Luère, where he looks after the garden , milks the cows, does the washing , the ironing and of course the cooking.

1950
Former pupil of Fernand point at Vienne in the fifties, he completes his apprenticeship , having learnt the refinements dear to his master, and inheriting among others, the enormous generosity of the latter , who, in his time was an exceptional character.

1961
Paul Bocuse knows how to take advantage of his instruction and after having met the examiner's requirements as " Le Meilleur Ouvrier de France " in 1961, gains his first star in the Michelin : he transforms his father's suburban cafe and gains a two star rating one year later.

1965
The year of consecration , a third star crowns the enormous amount of work achieved. But it is at this time where he seems to have reached his zenith that he must buy back the name of Bocuse. In fact in 1921, his grandfather on his father's side having sold the business and name located on the Sâone could not bear the name of "Bocuse" . So the name is bought back and re-baptized L'Auberge de Collonges Au Mont D'Or "Paul Bocuse".

1970
Creation of the Grande Cuisine Française with the great chefs of the time, Alain Chapel, René Lasserre, Pierre Laporte, Gaston Lenôtre, Charles Barrier, Louis Outhier, Raymond Oliver, Paul Haeberlin, Michel Guerard.

1975
He is decored wiht the Legion of Honour by the President of the Republic Mr Valéry Giscard d'Estaing at The Elysée Palace , and for this occasion he created " La Soupe aux Truffes V.G.E".

1979
Creation of the range of delicatessen products, wines, champagnes, alcohols, teas, jams, foies gras etc, distributed mainly by daimaru in departement stores at " Paul Bocuse " shops throughout Japan.

1980
Acquires a vineyard at Létra in Beaujolais and becomes the owner.

1982
Disney-World, part of Epcot Centre enables him to expand his activities to America where he opens Le Pavillon de France with Gaston Lenôtre and Roger Vergé.

1987
He creates the first worldwide competition of cuisine, "Bocuse d'Or". All the winning realized substantial prizes and a reproduction realized by César, Paul Bocuse's friend . In february he is honoured once again , hes is promoted to the title of Officier of The Legion of Honour by Mr Jacques Chirac, Mayor of Paris. It is in spring of the same year that Mr François Mitterand President of the French Republic dines at Collonges. This is the first time that a President in office comes to the restaurant.

1988
The recording of seventy television programmes in Germany called " Bon Appetit " concerning the cuisine of Europe, a book of the same title is also published.

1989
Paul Bocuse is elected " Chef of the Century" by Gault and Millau.

1990
Paul Bocuse is entrusted with the presidency at the School of Culinary Arts of Ecully , he is also elected European President of the Euro hat association the same year. The restaurant is classed Number 1 in the world by " The Rich and Famous World's Best".

1991
Sculptured by Daniel Druet, Paul Bocuse is the first chef to be given a place in the Museum " Grevin de Paris".

1992
He is entrusted with the presidency of the best artisan of France "Cuisine-Restauration".

1993
"The Gallery of Chefs" is inaugurated. This fresco covering the walls of the restaurant at Collonges displays an incomparable portrait gallery. Throught this, Paul Bocuse wanted to pay tribute to those who contributed to the world of cuisine.

1994
opening of the licensed restaurant le NORD 18 rue neuve 69002 LYON Tel : 04 72 10 69 69 fax : 04 72 10 69 68

1995
opening of the licensed restaurant le SUD, 11 Place Antonin-Poncet 69002 LYON Tel : 04 72 77 80 00 Fax : 04 72 77 80 01

1996
During the G7 International Summit, assenbling the seven most industrialized countries, the Lyonnais Chefs, P. Bocuse , G.Blanc, and M.Veyrat were the official chefs of the summit.

1997
opening of the licensed restaurant l'EST, Gare des Brotteaux, 14 Place Jules FERRY 69006 LYON Tel : 04 37 24 25 26 fax : 04 37 24 25 26

1997
Paul Bocuse present his best wishes on CD-ROM

1998
Renovations at "l'Abbaye" which can accomodate up to 500 guests

1999
After sending his best wishes on CD-Rom , Paul Bocuse breaks new ground again by sending his greetings throughout the world thanks to the Web.

2001
After the licensed restaurants of L'Est, Le Nord, and Le Sud, only L'Ouest remains to be opened. This will be accomplished in teh year 2000.