There are a lot of food lovers on Steemit. We share recipes with each other and love to take pictures of what we cook.

Cooking is as old as the world, that is since the invention of the fire. Before that, it was impossible to cook any food of course. But for many, many centuries we cook or fry or do whatever we like to do with food to make it more delicious.

Some are better cooks than others. One of the best cooks in the world was Paul Bocuse. He died yesterday at the age of 91. One of Paul Bocuse's nicknames was "The pope of the French cuisine".

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He is praised for his phenomenal cookery. He was, in his immaculate white chef's coat with a hat, the ambassador of French cuisine abroad.

He opened restaurants all over the world, but he never lost sight of the quality. His restaurant L'Auberge du Pont de Collonges near Lyon got a third Michelin star in 1965 and has kept it to this day.

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Bocuse embraced nouvelle cuisine, a new way of cooking that originated in France in the sixties. Young chefs, including Bocuse, had enough of the heavy dishes from the French kitchen, with lots of butter and flour.

They chose small portions of light, simple dishes, with lots of fresh ingredients that are not boiled to death but are prepared on the short side, so that the natural flavors come into their own.

Pumpkin soup by Paul Bocuse:
![](https://steemitimages.com/DQmbvJdVrSUghNfGAmswAUiAYvnTB4cQspCZgycS3LeRd2P/afbeelding.png)

In France, the death of the aged cook is regretted. The gastronomic bible Gault & Millau called him the best cook of the century. His restaurant at Lyon is a pilgrimage site for culi's from around the world.

Worldwide the chef became an icon of the Burgundian lifestyle.

He also published a lot of cooking books:

    1976 : La Cuisine du marché, éditions Flammarion (plusieurs fois réédité), 510 p., photos couleur (ISBN 2081226685).
    1982 : Bocuse dans votre cuisine, Éditions Flammarion, 303 p., photos (ISBN 2081382601).
    1993 : La Cuisine du gibier, éditions Flammarion, 297 p. (ISBN 978-2082008013).
    2008 : Simple comme Bocuse, avec le chef Christophe Muller, éditions Glénat, coll. « Le verre et l'assiette », 224 p.    (ISBN 978-2266229746).
    2009 : Encyclopédie de la gastronomie française, préface de Paul Bocuse, éditions Flammarion, 544 p. (ISBN 978-2081342743).
    2010 : Les Desserts de Paul Bocuse, éditions Flammarion, 240 p., photos (ISBN 978-2081382626).
    2011 : Toute la cuisine de Paul Bocuse, éditions Flammarion, 781 p. (ISBN 978-2081257573).
    2013 : Best of Paul Bocuse, Alain Ducasse Édition, 102 p. (ISBN 978-2841233847).


There was even a rose named after him: Paul Bocuse
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I found an 'easy' recipe from Paul Bocuse:

*Poached eggs in Beaujolaissaus*

You will need four eggs, Beaujolais wine, onion, parsley, butter, beurre manié, toasted bread.

In a pot, you can heat a generous lump of butter with garlic flakes. You pour in the wine and let it boil for half an hour. Then you soften the fire a little and pour the eggs carefully. With a large spoon, you keep them separately, after which they turn purple. After about five minutes, carefully remove them from the wine.

That wine will be further reduced with a lot of shredded garlic, pepper, a few pinches of salt and a large tablespoon beurre manié. That is a binder that consists of an equal amount of butter and flour.

Place the eggs on toasted bread (croutons) that was smeared with garlic. Just before serving, you can mix some chopped parsley in the pot, after which you pour some boiled wine with parsley over the poached egg.

We have a lot to thank him for. I hope he will rest in peace.

I wish you all a nice day,
Clio