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The young men now understand this, and it eats me very damn. But if I giurdon the perfect partner chicken with potatoes and sauce, everybody will hope it. We still have real because the Michelin effect is not here. I green you can do whatever you know in LA.

He gave me Rencontfes wonderful piece of advice: Now that Ewtivales have solid foundations, I can do anything I want. After that, I told him that I wanted to work somewhere else, and he sent me to Pierre Gagnaire. At that time, it was just word of mouth; chefs would call each other all the time. If you got fired from a Michelin three-star restaurant, you would never find a job again. I am very grateful because Mr. Meneau fulfilled his mentor role: At dstivales I was lost, because Gagnaire was a rule-breaker. He was the first chef in France to be very creative, using sake or a lot of spices from around the world.

As for Alain Passard, he taught Rencoontres the art of fire, how to cook a whole fish on the bone, a whole piece of meat on the bone, and most importantly, gourdpn art of seasoning. He was the king of techniques. You would go to Pierre Gagnaire, where the fish would be cooked perfectly, but the plate would be too messy. And finally, Guy Martin taught me about business. He was a clever man. He taught Rencontres estivales de gourdon how to re a restaurant and put the team together. It was a big restaurant, and I learned how to be a leader.

I had always dreamed about going to America. Meneau told me I had to stay in France to learn my job first because I was not ready. He told my dad that I was naturally gifted — I knew how to cook — but I just was not ready. When the moment came, he sent my resume to six of the best chefs in America, and they all said yes. A little more French. It was very fancy, very froufrou, very Versailles. It was also very expensive. I cooked for Michael Jackson, Elizabeth Taylor, Gregory Peck, Kirk Douglas — who celebrated his 80th birthday, and all his legendary friends were there.

Is it more rock-and-roll than what you would be able to do in Paris? I think you can do whatever you want in LA. And I think that 20 years ago, nobody was really interested in the Los Angeles food scene. I loved this quote of Frank Gehry, who said how much he had loved LA until recently because New York and European journalists would let him fly under the radar. At that time, he could build whatever he wanted. I am also grateful because the clientele is very open. I experienced that when I started doing pop-up restaurants in random locations. It was a spectacle. As it is the entertainment capital, customers are very open to creativity.

I was always cooking with truffles, foie gras, Bresse chicken. These cultural diversities make LA so unique. People are very open to different kinds of food. Generally speaking, Americans are more open than French people. French people live too much in the past, and it takes longer to change their way of thinking. However, they go out a lot and love dining out. It is quite hard to break traditions in France. LA used to have a Michelin guide rating, until LA is not a gastronomic city. It does not fit the lifestyle, the way people live, the way people dress.

We still have freedom because the Michelin guide is not here. If they came back, I know my cooking would be safer because as a chef you want to have a star. I would be happy if they came back, but I would have to change what I do quite a bit.

Having fantastic ingredients and manipulating them less. The El Bulli era is over. Molecular gastronomy is finished. Cooking is very simple. My first job Rencontres estivales de gourdon a chef is gourodn hunt for the best ingredients. The young chefs now understand this, and it makes me very happy. Why did you choose these locations? It costs a lot of money. So I created pop-up restaurants called LudoBites all over the city for four years. I'm a smart, innovative career man who has his head on his shoulders and knows what he wants out of life. I have a great sense of humour and I know how to make a woman feel li. Stepbrother Dearest - Under Your Skin.

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