Mussels with red onion and saffron emulsion (2004)

Mussels with red onion and saffron emulsion: there is not much we can add. The cuisine of L’Astrance does not seek special effects—rather, it is rooted in impeccable ingredients prepared with intelligence, simplicity and respect. As Alain Chapel used to say “The great protagonist is the raw material—our duty as chefs should be not to ruin it.” The difference is in the great technical aptitude, the profound sensibility and sharp intuition of Pascal Barbot.