This is my interpretation, ... but I think the flavors are not unlike what you would get if you were to visit there.

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.

This is obviously not something I can do every day. But lately there is such a strong demand for it, I have to say yes sometimes.

I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.