Bocuse's main restaurant, L'Auberge du Pont de Collonges in Lyon, France, long has been hailed as one of the world's top restaurants, winning the maximum three stars from the Michelin Guide. Bocuse was one of the leading early proponents of French nouvelle cuisine and the French Interior called him the "pope of gastronomes" in a tribute today.
Bocuse's son, Jerome Bocuse, manages the Les Chefs de France and Monsieur Paul restaurants at Epcot, hiring chefs from the Bocuse restaurant family.
Monsieur Paul serves Paul Bocuse's most famous dish, the Soupe aux truffes V.G.E.. Named for Valéry Giscard d'Estaing (the VGE in the title and the French President in the mid-1970s when Bocuse created the dish), the soup offers beef broth and finely diced oxtail, carrots, onions and celery, with a larger dice of mushroom pate, flavored with slices of black winter truffle and crowned with puff pastry.
A model for entrepreneurial celebrity chefs, Bocuse created the Bocuse d’Or international cooking competition in the 1980s, whose finals once were held at Epcot.
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