AMADEUS Story
Paul Bocuse and his sense for indulgence
Where the Rhône and Saône rivers converge sits the city of Lyon, home to one of France’s most important culinary giants. Paul Bocuse, referred to as the chef of the century, pioneered the concept of Novelle Cuisine. Born in 1926 in Collongesau-Mont-d'Or, Bocuse was raised in a family of seasoned restaurateurs, helping his father in the kitchen from age nine.
Just six years later, he began training with Eugénie Brazier - the first woman in the world to earn three Michelin stars for her Lyon restaurant. After training in Paris and Lyon, he returned to his hometown and the family restaurant L'Auberge Paul Bocuse.
THE MARKET WAS PAUL BOCUSE'S SECONDE HOME.
Over time, he would earn three Michelin stars and hold onto them longer than any other establishment in history. In 1970, Bocuse perfected what would become his signature contribution to global cuisine: Nouvelle Cuisine. His guiding principle was simple: fresh, seasonal ingredients prepared with care and rooted in local tradition. The market was his second home - a place where he personally selected the best ingredients.
Today, one of Lyon’s largest markets, Les Halles de Lyon Paul Bocuse, carries his name. While he remained deeply rooted in his region, Bocuse’s influence stretched across the globe. From Europe to Japan, Australia to the United States, his culinary legacy endured until his death in 2018.
