Kenichiro Sekiya, recipient of the prestigious appellation Meilleur Ouvrier de France, is opening new horizons for the esprit of Joël Robuchon. For Sekiya, studying the classics gives rise to the future, as exemplified by Caviar Impérial, an edible work of art. Robuchon’s heritage is one of constant innovation; we can’t wait to find out what flavours the 21st century holds in store.