‘L’affinage’ means ‘maturation, ageing’. The name reflects the chef’s determination to mature as he ages, honing techniques accumulated over many years. Roasted and pan-fried dishes are complemented with sauces—a practice that is the very soul of French cuisine. Cooking methods inherited from generations past are tweaked to appeal to a modern clientele. Hometown cooking is refined and interlaced with distinctive touches, yielding a satisfyingly mature result.