The showstopper is in the aesthetics
Inspired by nature, the dishes invented by this top chef are based on how these seasonal products are fabricated, from their content to their form. Here, a Japanese spoon accompanies black rice seafood, or there, a frosted Saint Louis glass tinged with the pigments of carrot, celery and cucumber juice. Here, a wood spatula edged with organic butter, and there a vegetable garden of aromatic herbs scattered in green strands. The showstopper is in the aesthetics, in this choreography of detail that sets the dinner scene.