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Avant-garde Paris is steeped in the traditions of haute cuisine, dating back to Louis XIV's refinement of dining conventions with his ‘art of the table’ at the court of Versailles. At Alain Ducasse’s Le Meurice, Eva eats a single oyster dressed in rhubarb in a flamboyant display reminiscent of the Sun King’s food theatre. And she meets the young chefs leading a new food scene which blends French technique with global influences, including Mory Sacko at MoSuke and Hanz Gueco at Le Cheval d’Or.