Paul Bocuse

Collonges-au-Mont-d’Or

Appears in
top 1000Great Chefs of France
Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

All roads lead to Bocuse, the modern messiah of French cuisine. He travels the world to lecture and demonstrate his art. His name is writ large on the wines, champagnes, brandies and digestifs which he promotes; on cookery books in several languages —even on LP sleeves of music recorded on his collection of converted steam organs. His image (set off by a tricolore rainbow and recipes in French and English) makes a wallpaper for lesser kitchens than his.

The quality of leadership is a rare and awkward one, even a little dangerous. It commands loyalty, but arouses jealousy. It prompts admiration, but stirs resentment. Usually it is coupled with considerable talents, but is inclined in other eyes to eclipse them. It is also, of its nature, a lonely trait.