Vale Paul Bocuse, known as the “pope of French cuisine”, passed away in Lyon in January, aged 91. The legendary chef had suffered from Parkinson’s disease for several years.

Paul was known for pioneering nouvelle cuisine, which moved away from heavy sauces to a healthier mode of cooking that focused on presentation and quality ingredients. He would later dismiss nouvelle cuisine as “not enough on your plate and too much on your bill.”

Paul’s restaurant L’Auberge du Pont de Collonges earned three Michelin stars.

After Paul’s passing, French President Emmanual Macron said, “Vale Paul Bocuse was the incarnation of French cuisine.”

Around 1000 people attended a ceremony in Lyon cathedral to honour Paul, all wearing white jackets, while a crowd of mourners watched the proceedings from outside on a big screen.