保羅博古斯（1926-2018）被譽為「世紀廚師」，是改變法國料理歷史的傳奇人物。他的餐廳從1965年起連續保持米其林三星長達55年，創下史上最長紀錄。作為新料理運動的領袖，博古斯摒棄厚重醬汁，強調食材原味，徹底革新了法國高級料理。
他不僅是偉大的廚師，更是精明的商人和教育家。1987年創辦的博古斯世界烹飪大賽被譽為「美食界奧運會」，成為全球廚師的最高榮譽。1990年成立的博古斯廚藝學院培育了無數米其林星級主廚。
最傳奇的是那道為法國總統特製的松露湯VGE。當酥皮被敲破，松露和鵝肝的香氣瞬間釋放，成為法國料理史上的經典時刻。博古斯讓廚師從幕後走向台前，開創了名廚時代，影響至今。
Paul Bocuse (1926-2018), hailed as the Chef of the Century, is a legendary figure who transformed French cuisine. His restaurant maintained three Michelin stars for a record-breaking 55 consecutive years from 1965, the longest in history. As a leader of the Nouvelle Cuisine movement, Bocuse abandoned heavy sauces and emphasized the original flavors of ingredients, completely revolutionizing French haute cuisine.
He was not only a great chef but also a shrewd businessman and educator. The Bocuse d'Or World Cuisine Contest, founded in 1987, is known as the Olympics of gastronomy and has become the highest honor for chefs worldwide. The Institut Paul Bocuse, established in 1990, has trained countless Michelin-starred chefs.
Most legendary is the Truffle Soup VGE, specially created for the French President. When the crust is broken, the aroma of truffle and foie gras is instantly released, becoming a classic moment in French culinary history. Bocuse brought chefs from backstage to the forefront, pioneering the celebrity chef era that continues to influence gastronomy today.
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