It is with great sadness and heavy hearts that we mourn the passing of Chef Paul Bocuse. Words are inadequate at describing a man who was such an iconic inspiration and mentor to the global culinary community. He led the way in shaping and changing the role of chefs in restaurants and for diners around the world. He deserves much credit for bringing the recognition and appreciation for chefs and restaurants around the world. There are no doubt countless stories of the impact he made on all of us, both professionally and personally, which it makes this an even more profound loss.
Monsieur Paul was the man who breathed life into the Foundation and united us in a common goal and purpose. Having fought for the French Resistance in World War II, he always had a deep appreciation for America, especially after receiving a blood transfusion from an American field hospital when he was wounded. He has repeatedly shared that he has “American blood running through his veins” and flies the American Flag along with the French Flag over his flagship restaurant at L’Auberge du Pont des Collognes. He recognized that Team USA could and should win the Bocuse d’Or, and our Gold and Silver medal wins would not have been achieved without his unwavering enthusiasm and drive to see Team USA succeed.
We will always treasure the moment when he asked us to form a foundation to support Team USA. Of course the only appropriate answer was “Oui Chef” and in his honor, we will always keep raising the standards and excellence in our profession and keep “going for gold” in all that we do.
Not only was he was a mentor and close friend, but we will forever be grateful for all he has taught us and for all the fond memories we have. We will do our very best to honor his legacy for generations to come.
In celebration of Monsieur Paul, the following restaurants will be commemorating his contribution to the culinary arts with an exclusive menu. We thank the chefs and their teams at Ad Hoc, Bouchon in Las Vegas and Bouchon, Napa, The French Laundry, Bartolotta’s Elaia and Olio, MW Restaurant, Restaurant Norman, Hot and Hot Fish Club and Brasserie Niche.
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