Young chef Damien Leroux has worked for Alain Ducasse for the past decade at his restaurants in Provence and Monaco. Damien's passion leads him to seeking out some unique varieties of ingredients. One of Damien's favourite vegetables is the courgette, which comes in a large and surprising range of colours, shapes, sizes and flavours: curved 'violin courgette'; trumpet courgette; the round courgette from Nice or the 'grisette' from Provence. Whilst Damien is inspired by the traditional recipes of the French and Italian Rivieras, he places his own personal interpretation on the humble cuisine, using his skill to bring refinement and maximum flavour impact. One of his culinary trademarks is his fondness for creating pestos and condiments to accompany meat, fish or pasta dishes.