The nouvelle cuisine pioneer, who was widely considered to be one of the most underrated chefs of the 20th century, was 85.
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The closest we had gotten previously was sixth place.
Fresh ratatouille will be on the menu, of course.
Paul Bocuse is watching you — he sees your every move.
It's made from scratch or from nothing at all, the chefs say.
Now Open: The Bocuse Restaurant, the Culinary Institute of America’s New Public Dining Room in Hyde Park
It's more casual than the Escoffier Restaurant.
The chef worked under Paul Bocuse and is a veteran of Jean Paul Lacombe's Leon de Lyon.
Chefs like Guy Savoy and Joël Robuchon will team up to cook dishes that are influenced by the respected French toque.
Kind words from Thomas Keller, Eric Ripert, Charlie Palmer, and more.
Gillian Duffy chats with Team USA at the culinary competition in Lyon.
Alain Giraud offers a menu from one of the world's best gastronomic regions.
A valued assistant leaves the host of Hell's Kitchen, while California looks to be a major player in the olive oil industry.
Plus: Brigham's owner vows to save jobs, and France cottons on to fast food, all in our morning news roundup.
The contest founder will observe Team USA's challenge.
From one French titan to another.
Plus Spike Mendelsohn's creepy admirer, Aamos goes west, and more, in our morning news roundup.