Despite holding 3 Michelin stars since 2002, Christian Le Squer is most importantly an artisan, for whom craftsmanship, terroir and tradition have always come first. I’ve been a big admirer of Le Squer’s cuisine ever since he was still the head chef at Ledoyen. Some of his dishes in the photos, like spaghetti with cèpes, jambon blanc and white truffles are perfect example of impeccably executed classic French cusine; more recent ones – like foie gras “pebles” poached in iodic bouillon, are an exploration of minimalism and more modern techniques. While reinvention, I guess, is key for the decades lasting career, appreciation of traditions and love for his home Brittany is what makes this grand chef cooking so special. Thanks for this exceptional dinner and shared moments. @firstname.lastname@example.org
Other dishes in the pictures: raw scallops with frosted sea urchin; yellow wine-braised cèpes with parmesan cream; lobster mi-cuit and vegetal water; game pâté en croûte; raw langoustine with sushi rice; kouign-amann.