and you sort of can share this connection. so to be able to be here cooking with the chef, it s very special. sort of chef pele version of classical cuisine but has found his unique way to modernize his cuisine just a touch. the timeless but boldly finished. leg of squaub covered in barbecue sauce. squaub again, classic french dishes turn on their heads as exciting to eat as they were to help prepare. that mixes with the fattiness of the squawk and the this is a bold move. for a very long time the dishes never changed. but each dish has something incredibly untraditional or multiple things. i mean, this is not something that someone who is you know typically raised in this cuisine would do.