Paco Solé Parellada, the Renaissance man of the casserole

At home, they always said that the best sauce is hunger and that water isn't tasteless if you're thirsty. We're so passionate that we needed to be gone to realize the value of what we had. That Paco was a unique character, a genius, an enlightened man, and a Renaissance man, is known by all of us who have enjoyed close contact with him and those of us who have met him occasionally. But aside from all his knowledge, which is already sufficiently important, Paco had flair, a particular style with a good patina of humor that made all this knowledge painful. One might think it was a technique acquired from so many years of teaching as a professor of economics at the School of Engineering, but in reality it was a mixture of innate aptitudes, others inherited, and the immense curiosity that made him wiser every day. He was interested in everything and everyone: technology, history, literature, painting, music (how we will long to hear him play) All of me by Ella Fitzgerald on the piano at 7 Portes), the country's economy, and, of course, the cuisine. Cuisine in capital letters, without exclusions or borders. However, since she took over at 7 Portes, she realized how fragile our Catalan cuisine is. Over all these decades, she has fought tirelessly, not only to showcase a coherent, sensible, and landscape-adapted culinary heritage, but also to delve into the roots of a precious legacy of rice dishes, fricandoso, and flans, which we have received for free and, ungratefully, have swept under the rug. Paco, we will miss you and mourn for you a lot. Rest assured, we will not stand idly by. We will not allow any of the work you have done to be lost, and we promise you that we will continue to be... the resistance from chicken to casserole!