Letting simplicity take center stage

Then there was the classic French delicacy foie gras. The unctuous nature of the fatty liver was balanced with a delightful asparagus veloute.

Meanwhile, the steak dish was a shining example of how culinary finesse is necessary in allowing the flavor of an ingredient to come to the fore. The meat was cooked impeccably, producing a lovely charred crust, beneath which was tender flesh in the perfect shade of red.

Ettlinger says the culinary trend in France now is avoiding imported goods and using only produce from farms located just a few kilometers away from the restaurant. Some chefs have even resorted to growing their own produce in their gardens.

"People are moving toward things like organic food and farmer's markets. They want to know where their food comes from, who cultivated them, and who was in charge of the production," he says.

After graduating from culinary school in 1983, Ettlinger was trained under several Michelin-starred chefs including Gualtiero Marchesi and Guy Savoy. He then opened his own restaurant, Le Clos Saint Pierre, in 2000. Located in Cote D'Azur, a charming region along the Mediterranean coastline in southeastern France, the restaurant was awarded its first Michelin star just three years later.