Artificial flavors, colors, additives are obviously a taboo. Each course is a composition of high-class ingredients. René Frank’s style is based on the crafts of modern pastry, refraining from the non-conventional such as white flour and lactose, and largely to white sugar and fat.
The kitchen refines the character of the products, gets its natural basic sweetness from fruits and vegetables. Saltiness from ingredients such as anchovies or cheese, bitter substances from plants and herbs, acidity from citrus fruits or tamarind, umami from protein-rich foods.