Bocuse was the main leader in the French nouvelle cuisine in the 70’s, his signature dishes included: la soupe aux truffes noires (Black truffle soup), le rouget barbet en écailles de pommes de terre croustillantes (Fillet of red mullet with crispy potatoes scales), la volaille de Bresse en vessie (Bresse poultry en vessie)…
Before him, chefs worked unknown in the kitchen, only the owners or the restaurants were known, he was one of the first to have worked in the light of media, the start of “mediatization” of chefs.