Everything at Manresa, David Kinch's restaurant in the small town of Los Gatos, 50 miles south of San Francisco, is luminous, thoughtful, and sensual. The air is perfumed by the herb plants and citrus trees on the patio outside. California sun filters into the dining room through translucent window shades, causing the wood beams and linen-covered tables to glow. In the pristine, state-of-the-art kitchen, a cook sends a shower of snipped chives onto a soft-cooked egg enriched with cream, maple syrup, and crunchy salt, still in its delicate shell. Another cook arranges bright red prawns, pulled from the waters of Monterey Bay this morning, now redolent of cardamom and fennel, over gleaming slices of cucumber.