And the whole dinner we're talking with the chefs and the waiter and we're all super hitting it off, talking food, diving into the intricacies, having a grand old time.
The thing is how much has changed in 20 years in terms of cross pollination w/ non french cooking. The idea that an esteemed chef would have never tried soy sauce today is INSANE.
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It’s absolutely mind-boggling how much and how fast the food world has changed.
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(Speaking of, if you’re coming to Fantastic Fest next month let’s go to Loro...) https://loroaustin.com/
End of conversation
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Fine dining was completely different in the late 80s and early 90s... very euro centric. I’m pretty sure he changed that for the French. Not surpised if many 16th residents tried the first curry of their lives at Jamin.
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