Bocuse: Roman
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Written by former Michelin Guide journalist Gautier Battistella, this biographical novel traces the life of Paul Bocuse from his childhood in the family inn at Collonges-au-Mond-d’Or to his emergence as one of the defining figures of twentieth-century French gastronomy.
Drawing on historical sources while employing the techniques of fiction, Battistella recreates the people, places, and events that shaped Bocuse’s extraordinary career.
The narrative follows Bocuse’s apprenticeship under Eugénie Brazier and Fernand Point, his wartime service, the rise of nouvelle cuisine, and his transformation into an international culinary icon. Along the way appear fellow chefs Michel Guérard and the Troisgros brothers, as well as artists, politicians, and other personalities who crossed his path.
More than a portrait of one chef, the book offers a lively account of modern French gastronomy and the making of the celebrity chef.
Paperback. In French.
Published on July 1, 2026
