Award-winning chef Mashama Bailey and hospitality mastermind Johno Morisano are behind a Parisian restaurant the place dishes pay tribute to a wealth of culinary traditions, from either side of the Atlantic. They be a part of us within the studio to speak about bringing corn and braised meats to a menu that includes French bistro classics, together with the progressive pairing of foie gras and grits. Mashama and Johno inform us how establishing their restaurant “The Gray” in Savannah, Georgia was a formative expertise, serving to to refine their imaginative and prescient of gastronomy and hospitality. Plus we be taught why “kitchens have a built-in cleaning soap opera”, as movies and TV sequence set on the earth of high-quality eating dominate our screens.
A gastronomical pit cease: 'L'Arrêt' brings flavours from the American South to Paris
