Sacre bleu! Does my tongue deceive me,
or does the cuisine francais of DB Bistro Moderne resonate with the roar of Lyon? Indeed - Like
his mentor Daniel Boulud, Chef Jean Francois
Bruel has swapped France's Rhone Valley
for New York's Silicon Alley, skillfully translating
Old World tradition, technique, and tastes
into New World flavors that let us have our
Foie Gras and eat it too. Bon Appetit!