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"In Paris I saw his rise to executive chef at the tasting-menu restaurant Frenchie mirror the restaurant's ascent to one of the hottest places in town; across the cobblestoned Rue du Nil the owners opened a wine bar serving snacks such as a merguez Scotch egg and then specialty stores, turning that block into what he called 'foodie central,' where discerning locals shop for produce, meat, fish, cheese, and bread." - Shauna Lyon