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Image Credit: OJ L 347, 20.12.2013, p. 671. Watch him in action in the open kitchen of his stylishly rugged, nature-inspired restaurant, where he brings his culinary vision to life. He has surrounded himself with a fantastic team so that he can focus on his cooking. The appropriate complexity of his sophisticated creations at times belies their simplicity. It is the intensity of the flames is key here. His ingredient-led cuisine takes its cue from the seasons: more Asian in summer, more French in winter etc. Local production is given pride of place, and non-national ingredients only feature if they make a valid contribution. For example, the chef elevates confit skate wing with Chinese pointed cabbage . On a second plate, an oyster is enhanced with a beurre blanc enhanced with salmon roe, seasoned further with sake and soy to create umami nuances . The set menu certainly makes for a captivating culinary adventure.