Red Mullet, New Potatoes, Zucchini Ribbons and Blossoms, Tapenade

Cooking is a sensory pleasure. The five senses are unfailing guides for any chef and the best indicators of pleasure for gastronomes. Take a look at the pale pink of a red mullet fresh from the sea and admire its rainbow-colored dorsal fin—black, yellowy-orange, and white. And note how the purplish black of the tapenade highlights the bright green of the zucchini ribbons. When aromas waft up to our nostrils, our taste buds quiver in anticipation.