Laurent Gras' Japanese fish


I first spoke to Laurent Gras, the chef of L2O in Chicago, for a story about dashi I wrote a few months ago. He was a fascinating guy to talk to, a highly accomplished French chef utterly curious about Japanese cuisine, one who incorporates many Japanese ingredients and techniques into his modern take on fine seafood cuisine. Laurent also writes a terrific blog about his cooking. Check out his posts on Japanese sea bream, yellowtail, Spanish mackerel and sea bass, which are all very instructive. (L20, by the way, was voted Esquire's restaurant of the year last year. I can't wait to try it.)

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