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…