Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
I appreciate the constant evolution in refining food, but not in making food gimmicky.
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it's snowing in New York, a week later it will be snowing there.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
