To him and many other French people, the heart of their cuisine lies in country cooking and humble, homey meals. The award-winning chef notes that, “I [have been teaching] at Boston University ...

Showcased desserts include: Pot De Crème ($8): Dark chocolate, Chantilly cream and maldon sea salt Paris-Brest ($12): Praline creme mousseline L’Orange ($16): A white chocolate shell, orange ...