Wild strawberries in warm strawberry juice with mascarpone sorbet

A kitchen needs a network of suppliers. What would chefs do without the tireless farmers and gardeners, mushroom gatherers, and fishermen returning with the daily catch? The supplier and the chef must have a perfectly interdependent and mutually beneficial relationship. I still remember the wild strawberries waiting for me in the morning when I arrived at the Louis XV. There they were, these tiny fruits from the woods, carefully placed on the table… precious gems nestled protectively in soil and leaves.