Traditional French cooking techniques are the foundation of high-end cuisine; but to keep today?s diners engaged, chefs must continually incorporate innovative approaches. Molecular gastronomy, a trend of remaking everything into something new, ran rampant for an abbreviated time. Today superior chefs smartly incorporate only the best of these techniques.
On my recent trip to Paris, my friend Connie and I dined in three exceptional fine dining establishments: Le 39V, Truffes Folies Paris and Palais Royal Restaurant.

Le 39V
Le 39V, a rooftop-restaurant in Paris, is circular and features a central terrace garden. We began with a glass of bubbly on the terrace and chatted with Communications Manager Angia Vaudron. We agreed with Angia when she said, ?It?s a little bit amazing this place, no"? Chef Frédéric Vardon, chef/owner of Le 39V, joined us on the terrace. I asked if anything changed when he received his Michelin Star in 2012. He said, ?The Michelin Star did not change my philosophy. I work for the guests. I work with the produce and my staff; and if my work is valued at one Michelin Star, then that?s ok.?
Chef Vardon uses traditional French cooking techniques but adds flare to his dishes. When I asked what he thought about molecular gastronomy, he stated, ?Molecular gastronomy can sometimes create very interesting new textures; but if the new texture destroys the taste and integrity of the ingredient, it is no good.?
We dined on the chef?s ?Image Du,? or tasting...