French classic

At thirty-eight years-old, the London-based chef known for his love of French cooking has just published his second cookbook, “Frontières”. With in-depth research and his very own voice, Alex Jackon investigates the cooking of French borderlands, spreading from the Alps to Alsace and the Basque country. We’ve had a chat with him about lapin à la moutarde, the romance of Provence and how French cheese makes the greatest staff meal.