myself from the nearest beam. >> how long did it take you to adapt? >> i would say three months. in the beginning i was lucky that i didn't have a lot of customers because i was like oh, man. i was freaking out. >> and yet these kids today, look at them go, serving a wild liam bishs and quite substantial ever changing menu out of this susie homemaker oven. tonight there's razor clams and a cream of haddock. >> very cool, thank you. i love razor clams. >> you'll notice that nobody in quebec seems to shrimp on the portions. foie gras, head cheese with mustard and truffled sweetbreads. and you've got some goose hearts for good measure. >> those are goose heart. >> it's excellent, goose heart. >> hearts in general. >> also you've got your salt