Date of birth: Feb. 11, 1926
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Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family’s 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’s abandonment of many conventions of traditional grande cuisine won many followers among younger chefs.
--Brittanica.com

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Miguel Juan Payan

MIGUEL JUAN PAYAN nació en Madrid en 1962. Es licenciado en Periodismo por la Facultad de Ciencias de la Información. Perteneció al Gabinete de prensa de Imagfic entre 1984 y 1985. Ha colaborado o colabora en Imágenes de actualidad, Revista de cine, Manhattan, Zine-Zine y Cine nuevo. Fue...