Very special. [speaking foreign language ]. cardamom. yes. [speaking foreign language]. vietnamese. [speaking foreign language]. a french classic. consequence may. but done in a style of vietnamese fuh. i ve never seen it prepared like this. tell him i have a leather tongue. chef pele may be cooking in a
[speaking foreign language]. people dream and really go at it to come to the city, you know what i mean. maybe that s where this force of of, you know this kind of thing comes from. yeah. because i understand i grew up in a neighborhood where no one eight oak cuisine. no wine, nothing. people working class just trying to make it. when you are not from this place you are more driven, like to prove yourself, to create an identity, you know, and i think i see that from the banlieue here is when people make it to the city it s like you give it 110% and you wake up and you re the chef of le clarence. chef pele s approach to cooking really resonates with me. while some may see this as non-traditional, to be honest this is authentic french
I mean? so maybe that s where this force of doing this kind of things comes from. i understand. i grew up in a neighborhood where no one ate haut cuisine, no one. no one drank wine. people were working class, just trying to make it. i think when you re not from this place, you re more driven, like to prove yourself, to create an identity. i think i see that from the banlieue here is when people make to it the city, it s like you give it 110%. and you wake up and you re the chef. you know? chef pele s approach to cooking really resonates with me. while some may see this as nontraditional, to be honest with you, this is authentic french cooking. it s the evolution of a place that keeps things interesting. if this the future of haut cuisine, then i m all in. these are the mowers i was telling you about.