François Pierre La Varenne

He possesses the works of all the great masters of cookery.

In a trunk dating from the 15th century, you can find invaluable editions pertaining to the work of Scappi and La Varenne, or another edition signed by Antonin Carême.

Among these treasures, he cherishes one in particular: the work by Auguste Escoffier.

To Winkler, it is his bible.

French culinary philosophy executes this massive deliberate U-turn.

Chefs like François Pierre de la Varenne start rejecting the heavy spiced medieval sauces.

They call them crude and overwhelming.

They adopt a new philosophy, which is basically, "Food should taste like itself."