Biographie de Paul Bocuse
Paul Bocuse is widely regarded as the father of modern French cuisine. A leading light in the culinary world for over forty-five years, he has held three Michelin stars since 1965 and received the Legion of Honor in 1975. Photographer Jean-Charles Vaillant contributes regularly to French culinary magazines and his photographs have appeared in Flavors of the Mediterranean and Olive Oil. Food stylist Éric Trochon has collaborated on numerous books on gastronomy, including Bocuse in Your Kitchen and Pierre Gagnaire: 175 Home Recipes with a Twist.