And an extraordinary chef. Within his modern and demure, nine-table restaurant just steps from the harbor in Normandy’s historic Honfleur, he paints joyous, colorful works on white porcelain plates, brushing tender lieu jaune with a pungent dose of Japanese miso, and conducts in the background a nearly all-white culinary symphony, tossing in grated cauliflower and semolina, potatoes and white coco beans, going a bit overboard with the whipped cream come dessert time.