{"name": "Paul Bocuse", "bio": {"type": "/type/text", "value": "Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family\u2019s failing hotel-restaurant in Collonges, near Lyon, in 1959. Before long he had attracted much attention with his innovative nouvelle cuisine, a style of cooking that emphasized lightly cooked vegetables, sparing use of dressings and sauces made from materials low in fats, and artfully simple presentation. Bocuse\u2019s abandonment of many conventions of traditional grande cuisine won many followers among younger chefs.\r\n--Brittanica.com"}, "personal_name": "Paul Bocuse", "alternate_names": ["Bocuse Paul"], "birth_date": "Feb. 11, 1926", "type": {"key": "/type/author"}, "remote_ids": {"viaf": "7748", "wikidata": "Q8159", "isni": "0000000114362369", "lc_naf": "n81074394", "opac_sbn": "CFIV038794", "goodreads": "176435"}, "key": "/authors/OL325335A", "latest_revision": 7, "revision": 7, "created": {"type": "/type/datetime", "value": "2008-04-01T03:28:50.625462"}, "last_modified": {"type": "/type/datetime", "value": "2025-10-30T20:42:36.426134"}}