The greatest French chef, Paul Bocuse, has died at the age of 91. The rumor, circulated in some media, was confirmed on Twitter by the Minister of the Interior, Gerard Collomb: "Monsieur Paul was France – wrote Collomb – the pope of gastronomy is leaving us". Complex and fiery personality, tireless worker, the chef from Lyon, three Michelin stars for more than 50 years, has left an indelible mark on French gastronomy.
His legendary Auberge du Pont de Collonges is still today considered an obligatory stop, a sort of initiation rite, for anyone wishing to understand France's most classic haute cuisine.
To revolutionize French cuisine, Bocuse launched his 10 commandments: 1) you won't overcook; 2) you will use fresh and quality products; 3) you will lighten your menu; 4) you will not be systematically a modernist; 5) you will however seek the contribution of new techniques; 6) you will avoid marinades, aging, fermentation, etc; 7) you will eliminate rich sauces and sauces; 8) you won't ignore dietetics, 9) you won't trick the presentation of your dishes; 10) you will be inventive.
