Cooking is about unexpected encounters. During my training years I was fortunate to have many, including those with Michel Guérard, Roger Vergé, Gaston Lenôtre, and, above all, Alain Chapel. Later I met Paul Bocuse and other famous names, as well as unknowns throughout France and elsewhere. My chance meeting with Franck Cerutti, a passionate Mediterranean chef, was one of the most valuable. Franck had just returned from Florence, overflowing with the flavors of Italy, when he became my second in command at the Louis XV. The development of this risotto is largely his work.