How might the "Tourteaux touch" be summed up? A certain kind of confidence, boldness and measured risk-taking. For example, when it comes to local ingredients and spices from afar, it's not either/or, it's both! A scorpion fish from Nice comes up against a fish broth enhanced with vadouvan, a heavily aromatic blend of Indian spices... They often go out on a limb, but the risk always pays off. Fine and masterful cuisine with character from start to finish. Bravo!
Work in progress.