The late Chef Bernard Loiseau with his signature frog legs with purees of garlic and parsley in his hotel-restaurant Cote d'Or, Saulieu, Burgundy, 1999

The late Chef Bernard Loiseau with his signature frog legs with purees of garlic and parsley in his hotel-restaurant Cote d'Or, Saulieu, Burgundy, 1999 (© 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.