Innovation and experimentation is at the heart of Mathieu Wyatt’s practice and his remarkable menu reflects it.

Wyatt, who founded Intuition Wine & Kitchen in Subiaco, is teaching Perth’s home cooks how to make mulled wine crème brûlée in the latest episode of PerthNow Cooks.

His recipe may be unconventional but it is savoured for a reason.

As a tenacious young cook, Wyatt honed his skills alongside Michelin-starred chefs, which led him to working in a prestigious restaurant in Lyon, France, where he served one of the greatest filmmakers of the 21st century.

“It was the first week of opening Restaurant Marguerite in 2013, during the Grand Lyon Film festival,” he said.

“Quentin Tarantino was invited, he came to eat at the restaurant with his team and we cooked for him.

“We even got to

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