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"At the heart of the Maison PIC, in Valence, I experiment with combinations of flavours. In some dishes, I present up to five aromatic groups, while making each taste perceptible and legible. All the elements count. In the blue lobster with red berries recipe, I propose discovering the side of smoked bonito with red berry dashi, a few iodine notes in the broth but also tangy flavours present in the strawberry-barberry chutney. I came up with this recipe ten years ago, but it continues to evolve as I work on it. It is this game of balance and audacity that interests me and I wish to present with my teams."