On Poultry and Seafood "I've always kind of been a Francophile by nature, but I have a particular penchant for seafood. That's kind of where my heart lies: Chesapeake Bay and blue crabs. I wouldn't say it's done with any great degree of sophistication, but really, really awesome food kind of rarely is anyways, right? It's the simplest stuff—it's just the best. My deathbed meal is just a big bushel of blue crabs with Old Bay seasoning on them on a picnic bench. I find seafood to be endlessly interesting, cooking-wise. "That being said, it's fun to be back into a decidedly French restaurant, particularly with birds. Actually, that's kind of my second love—pigeons and chickens and ducks, and the kind of classical repertoire and the technique involved with that. When you're here in Hong Kong, the birds are just such an amazing quality here; the chickens are night and day better than what I'm used to in the States."