Monument project for Louis Camille Maillard

His name is associated with one of the most important aspects of cooking: The Maillard reaction.

It is the reaction that creates the mouthwatering smell when we pass by a place where people have a BBQ.
It is also the reaction that is responsible for the irresistable smell and taste of french fries, of baked bread, of mashmellows, fried onions, sauted garlic, chocolate, and also for popular drinks like beer, and whiskey.

Maillard was born in in Pont-à-Mousson on the beautiful Moselle river, in february 1878, and died in Paris in May 1936.

He was the one that worked out how all these beautiful smells and wonderful flavors emerged.

So, I would imagine that anyone having a BBQ, baking bread, or any of the many other cooking processes that make use of this reaction, would have a small shrine dedicated to his name? That every barbeque in the USA would start with mentioning this person, whose name forever became connected to great food and drinks?
That every year, tens of thousands of visitors would do a pilgrimage to the French town of Pont-a-Mousson to learn more of the life and learnings of Louis camille?

Not.

My goal is to, finally, give this chemist and physician the credit that he deserves.

Starting with a monument to be erected in his birthplace of Pont-a-Mousson, ideally at the main square: Place Duroc.

When?
This is a project targeted for the future. I need to finish about half a dozen other projects that have been going on for several years. Ideally well before the 150th anniversery of his birth: February 4, 2028.