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France, England and Spain all claim to be the country where the dessert was first made, but French chef Francois Massialot is credited for the first printed crème brûlée, which was published in his 1691 cookbook "Le Cuisinier Royal et Bourgeois."

Chefs trained in French cuisine are proud baton carriers of instructions written down as early as 1651, in "Le Cuisinier François" by François Pierre La Varenne.

As far back in 1771, the celebrated cuisinier Francois Vatel ran himself through with his sword after a delivery of fish failed to arrive on time for the banquet he was preparing for Louis XIV and 2,000 guests at the Chateau de Chantilly.

Newcomers Edward Cella Art+Architecture of LA and Gallery Diet of Miami were joined by regular exhibitors of the Basel fair: Galleria O. from Rome, specializing in 20th-century Italian and international contemporary design, Galerie Pascal Cuisinier from Paris, focusing on 1950’s French design, and Carwan Gallery from Beirut, presenting work from Western designers interpreting Middle Eastern craft.

Besides, his mantra is a quote by French chef Fernand Point, who said, “The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.”