Paul Bocuse (1926–2018) was a French chef based in Lyon whose work centered on the principles of nouvelle cuisine — an approach emphasizing lightly cooked vegetables, restrained use of sauces and dressings, and simple, artful presentation in place of the heavier conventions of traditional grande cuisine. A scion of a long line of restaurateurs, he trained under several prominent chefs before taking over the family's hotel-restaurant in Collonges, near Lyon, in 1959, where he developed the style that would draw widespread attention and influence a generation of younger cooks. Widely referred to as "the pope of gastronomy," he was also known by the affectionate nickname Monsieur Paul. His legacy is further marked by the Bocuse d'Or, a biennial world chef championship held in his name. The collection holds his book Paul Bocuse in Your Kitchen.