his own cuisine just a touch. the timelessness but boldly finished with caviar, leg of squab, squab again, but chicken fried this time and topped with japanese mustard and cured ham. classic french dishes turned on their heads, as exciting to eat as they were to help prepare. that makes sure that the fattiness of the foix cuts through everything. this is a bold move. for a very long time these dishes never changed. but each dish has to be incredibly untraditional or multiple things. this is not something that someone who is typically raised in this cuisine would do. the subways were people dreaming, really go at it to come to the city, you know what
travel around the world and share this connection. so to be able to be here cooking with the chef, it s very special. sort of chef pele s version of classical cuisine, but has found his own unique way to modernize his own cuisine just a touch. the timelessness but boldly finished with caviar, leg of squab, squab again, but chicken fried this time and topped with japanese mustard and cured ham. classic french dishes turned on their heads, as exciting to eat as they were to help prepare. that makes sure that the fattiness of the foie cuts through everything. this is a bold move. for a very long time these dishes never changed. but each dish has to be incredibly untraditional or multiple things. this is not something that someone who is typically raised in this cuisine would do.