Paul Bocuse Author

Paul Bocuse was named “Chef of the Century” by the Culinary Institute of America in 2011, and has been a beacon for the culinary world for over forty-five years. With three Michelin stars and the Legion of Honor to his name, he is also widely regarded as the father of modern French cuisine.

Jean-Charles Vaillant’s photographs have appeared in Flavors of the Mediterranean and Olive Oil, both published by Flammarion.

Eric Trochon is a food stylist whose work also appears in Pierre Gagnaire: 175 Home Recipes with a Twist and Bocuse in your Kitchen.