Deep-fried zucchini flowers and sage with anchovies [Photo provided to China Daily]

The beignets de fleurs de courgette (deep-fried zucchini flowers and sage with anchovies) arrived looking otherworldly – a high-bred hybrid of baroque pomp and ceremony, marine coral, fairy-tale storytelling and the 1960s sci-fi film Day of the Triffids. The succulence and artfulness of the flowers (the zucchini are deep fried in the Japanese tempura style, lavished with parmesan cheese and accompanied by a tomato-based dip) was moreish and addictive. It was very this-worldly, despite its Triffidy mien, and the textures fit like couture.