peasant food. this area so associated with and his restaurant, he can t take it off the menu. [speaking non-english] [speaking non-english] that s it? they try to hide. you must taste. yeah, let s go. first up, the traditional this is really delicious. and delicate. because you think it s not going to be delicate. that s why he loved these kinds of dishes, he was growing up with french palette, but in the end, he can recognize how elegant it was. now, mateo s reinvention.
his unique take on the cuisine, polls interim s chic crowd. in the 19th century, he was a fan of aristocratic french food. but he also loved more homey, regional dishes. his favorite was a classic. a stew made from the cheaper parts of animals. [speaking non-english] in the middle of the spine? [speaking non-english] besides foie gras, so this used way more regional food workers. food peasant food.
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peasant food. he is so associated with this restaurant, that he can t take it off the menu. it s almost a rough ragoo. it s like the opposite of what people try to do. they try to yeah, it s dwood. first up, the traditional fenunciara. this is really delicious and delicate because you think it s not going to be delicate. they say kabur loved these kinds of dishes because in the end, he could recognize how delicate it was. now, mateo s reinvention.