Over his time working at Paris 1930, Louis gained a deep knowledge of proper French cuisine, and began to get more interested in the role of the "spirit of French cuisine" --red wine.
在巴黎廳工作的日子，路易對於完整的法式餐飲有了更深的認識，也開始對於法式餐飲的靈魂──紅酒──的角色產生興趣。