VOICED : Meet Alexandre Gauthier a prestigious guides chef of the year

The video introduces the Mission Start restaurant, led by a 36-year-old chef who emphasizes simplicity in his dishes, such as grilled oysters. The chef sources 80% of ingredients locally, transforming them into innovative creations like beet ravioli and chlorophyll ice cream. Recognized by the prestigious guide Gault Millau, the chef has been crowned 'Chef of the Year'. The restaurant, originally opened by his father, has evolved with a modern dining room and open kitchen. The menu offers an 8-12 course experience, with prices reflecting the culinary expertise of one of Europe's top chefs.

What is the significance of simplicity in the restaurant's cooking philosophy?

Describe the unique preparation method used for the grilled oyster.

How does the chef's approach to sourcing ingredients reflect in his dishes?

What distinguishes the restaurant's menu structure from traditional dining?

What is the price range for lunch and dinner at the restaurant, and what does this imply about the dining experience?