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By Chris Boyle

Paul Bocuse, L’auberge Du Pont De Co LlongesCuisine: French

Signature dishes: Black truffle soup; Bresse hen cooked in pig’s bladder with truffles

Located in a grand house on the banks of the Saône, L’Auberge du Pont de Collonges has become a shrine for gastronomes worldwide.

Paul Bocuse has spent a lifetime perfecting his French dishes to become an ambassador of classical French cuisine. The charismatic ‘Monsieur Paul’ is a French institution, now well into his eighties but still a force to be reckoned with in the kitchen.

A pioneer of nouvelle cuisine, Bocuse comes from a family of cooks dating back to the 17th century. He cooked for the maiden flight of Concorde in 1969, and since 1987 he has lent his name to the prestigious Bucuse d’Or Award for leading chefs. To sample his creations is to taste a piece of French history.

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