Feuillantine de queues de langoustines aux graines de sésame, sauce curry, created by Chef Bernard Pacaud at L'Ambroisie, a Michelin three-star restaurant, Place des Vosges, Paris. (© Owen Franken)

Feuillantine de queues de langoustines aux graines de sésame, sauce curry, created by Chef Bernard Pacaud at L'Ambroisie, a Michelin three-star restaurant, Place des Vosges, Paris. (© Owen Franken)

Curious about Owen Franken? View more of his work via the Franken Photo of the Week category, learn more in this profile, read a What Matters opinion column he wrote called “Life in Brownian Motion,” or visit his Web site.