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If the goal of haute cuisine is to show people the best cut of this or the ultimate version of that, there is inevitably a lot that cannot be used.

When he was 25, Garcia was France’s youngest Michelin-starred chef, so it’s somewhat startling to find him, a decade later, in the middle of beautiful nowhere, serving up hyperlocal haute cuisine.

David Bouley, 70, the award-winning and frenetic chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing sleek deliciousness, died Monday at his home in Kent, Conn.

“I am not a fusion chef or what is considered ‘haute cuisine.’

“One could argue the Kanai-Wolff collaboration fed into the elevation of Japanese cuisine from an ethnic to a haute cuisine.”