Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.
In this episode, David gets a visit from chefs of Manresa’s past, to explore how he’s inspired them and share how they’ve shaped dishes on the menu at Manresa. Jeremy Fox from LA’s Rustic Canyon, and James Syhabout, of Oakland’s Commis, come back to visit their mentor and pay homage. David recreates one of the dishes that informed all of his cooking today, Alain Passard’s Arpege Egg, and he looks toward the future with Manresa Bread.