People love piglets. That statement may be ( definitely is ) a little too inclusive, I know, but, all the same, I have met many people who are piglet lovers and there is no doubt that the many thousands who read Celi’s delightful blog are piglet lovers too. Not conclusive proof of ubiquitous piglet love but moving in that direction But our love of piglets wanes at the first waft of sizzling bacon or at the crisp crackling of a spit roasted suckling pig. Good advice for a young piglet would be to trot, on his PC’s (Pieds de Cochon) as far away from Lyon as is piggily possible. Lyon may well be Politiquement Correcte but the only version of PC available to a tiny porker will be on a Plateau de Cochonaille. In my PC ( Pig Caring) life at home I do not partake of pig or piggy bits….as I feel my nose growing longer I now remember a sausage or eight and some good saucisson….but as a rule there is the same chance of a bacon sandwich being on offer as there is of watching an aerobatic display performed by the local Old Black Spots in the skies over La Moussiere. However, on the other lard smeared hand, in my life as a PC (Photographe Créatif) specialising in food, it behoves me to eat whatever is put before me, from which onerous duty, shirk I do not.
The swirling waters of the Rhone and the Soâne flow through Lyon but it is the Bocuse that pumps the lifeblood through the veins and arteries of that city. His name and his influence permeate this food capital in a way that is unmatched, to my knowledge, in any other. Paul Bocuse has attained the status of a high priest yet, if one listens carefully, it would be impossible to overlook the undercurrent of supposition as to what will happen, or more to the point, who will inherit the crown, in the time of PB or Post Bocuse. As one might imagine, there are more than enough pretenders to the throne. Through my job as a photographer, as well as my interest in food and cooking, I have been able to eat at the tables of some notable European chefs yet I have never had much interest in fine dining and even find the term to be faintly ridiculous. That is by the by, as the successor to Bocuse will have to be a recognised and impeccably qualified master of those skills who will have been elected by his very jealous and competitive peers and who, even if he has those credentials in spades, will still not be Bocuse. Just wearing the hat will not be enough…..PC ( Pauvre Con :(