A modern sensibility breathed into the traditional techniques and recipes of French gastronomy: mackerel consommé, eel simmered in red wine, ‘Cordon Bleu’ (cheese-stuffed quail) and other creative dishes. Ingredients and techniques are reappraised and reconfigured. A key point is serving dishes fresh and hot: items are brought from the counter kitchen the moment they are complete. The chef’s passion is evident as he relates episodes from his culinary journey when explaining each dish.