Chef Paul Bocuse Research Paper

As an instrument analyze this research is to indicate that the city of Lyon is one of the most important in the culture in France. Showing the historic city from the beginning of the Roman Empire to the present day. An important highlight for Les Mères Lyonnais as the most important women in the local cuisine, as well as two other outstanding figures of the city, such as Eugenie Brazier (Mère Brazier) and his apprentice Paul Bocuse and the famous Bouchons Lyonnais, As important pieces in history Culinary and cultural city of Lyon. The city pioneered the cinematographic art by the Lumière brothers as well as other Lyon arts it offers to tourists around the world. What does the city of Lyon have to offer the tourist during their stay in the city?

These women were known as les mères Lyonnaises (the Mothers of Lyon), they created the famous bouchons Lyonnaise, restaurants that combine the popular food of weavers with fine regional cuisine. Among the les mères Lyonnaises, Eugenie Brazier (Mère Brazier) was the excellence in Lyon's culinary history as the first woman to receive three stars in the Michelin Guide in 1933. Unlike other women, Brazier did not come from a family of canuts (silk workers), but a rural family in the north of Lyon, and cooked before and after during the World War

The restaurant serves lunch and dinner and offers typical Lyon cuisine, such as the "Poularde de Bresse demi-deuil".

The reputation of the city, now considered the capital of French gastronomy by Unesco and with around 4000 restaurants, 15 of which are starring in the Michelin Guide. It was in the second restaurant in Brazier, the "Col de la Luère," when a young man of twenty years arrived on the bike asking for a job in the kitchen, this young man was Paul Bocuse, who had just returned from

the war, Bocuse was then an apprentice and thus began a new chapter in the Lyonnaise