“The rhythm of French cuisine has always been dictated by its jus and its sauces—that’s what its DNA is made of, but it’s time to blur the lines,” says award-winning chef Yannick Alléno, the subject of this new short by French filmmaker Frédéric Guelaff. Heard among the incidental sounds of Alpine winds and feet trudging through snow, Alléno narrates the philosophy behind his relaunch of 1947, the top restaurant at the Cheval Blanc hotel in the winter paradise of Courchevel. The gastronomic créateur recently announced his departure from the prestigious Hôtel Meurice, a Parisian palace for which he earned three Michelin stars, to dedicate himself to this high-altitude culinary refuge designed by interior architect Sybille de Margerie, who dressed the locale in white leather and coriander green finishings. Known for pushing research into taste and texture as far as possible, Alléno's current obsession is “extraction,” a new cooking technique that optimizes flavor beyond compare. The results are advanced foods like truffled bread and essence of smoked parmesan, cooked in a vacuum and followed up with “cryoconcentration” to make a powerful elixir that gives a granulated texture to pure liquid. Is this molecular cuisine at its peak? “Not at all,” he says. “I am just thinking about what modern cuisine should be. Everything is put into question and thought of in a new way.”