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Paul Bocuse (born on 11 February, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French chef, considered one of the finest cooks of the 20th century.

Bocuse is one of the most prominent chefs associated with the Nouvelle Cuisine (the term was first used in a newspaper article in 1972), which is less opulent and high-calorie than the traditional haute cuisine, and stresses the importance of fresh ingredients of the highest quality.

He operates the luxury restaurant l'Auberge du Pont de Collonges in his home town, as well as a chain of brasserie s under his license. Paul Bocuse had numerous pupils, many of which became famous chefs themselves. One of them was Eckart Witzigmann , the first German chef to receive three stars.

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