The minimalist cuisinier

ASK Pascal Barbot how he stays at the top of his game in the competitive fine dining scene and the Michelin-starred chef shrugs his shoulders nonchalantly. "I just cook. There is no pressure and I am always relaxed."

Chef Barbot runs the three-star restaurant L'Astrance in Paris, which received its first star in 2001, a year after its opening, and its second star in 2005. At that time, the chef's minimalist cooking style was a minor revolution - his dishes contain no hint of the heavy, complex and opulent character usually associated with French cuisine.

That same year, he earned the prestigious Best Cook in France, and in 2007, L'Astrance earned its third Michelin star. L'Astrance is presently ranked 36th on The World's 50 Best Restaurants list.