In La Croix-Rousse, Frédéric Taghavi conjure up inventive, modern recipes which add a new twist to culinary traditions, as well as featuring a scattering of international influences: Limousin sweetbread, leeks and morels in a kalamansi reduction; quickly seared squid in coconut milk and yellow curry shrimp sauce; slow-cooked beef cheeks in red wine with farm-reared bacon risotto…