French officials have announced the death of world-renowned French master chef Paul Bocuse.

Bocuse is credited as a founding father of modern French cooking and a pioneer of nouvelle cuisine, bringing a version of French food to the world that focused on lighter sauces and fresh ingredients.

His restaurant, Auberge du Pont de Collonges, has held its three Michelin stars for more than half a century, and he is recognised today for his relentless work in elevating chefs into international celebrities.

French President Emmanual Marcon paid his respects this morning describing Bocuse as the “incarnation of French cuisine.”

“French gastronomy loses a mythical figure … The chefs cry in their kitchens, at the Elysee and everywhere in France,” he added.

In 1989 Bocuse was named “cook of the century” by the ‘Gault et Millau’ restaurant guide and was often called “the pope of French cuisine.”

The 91-year-old chef, who started working in kitchens at the age of 16, passed away near his famous restaurant in Lyon after battling Parkinson’s disease.