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‎"JE SUIS COMME JE SUIS"  (I AM WHAT I AM.)    THIS IS WHAT MISTER MOREAU TELLS ME, WITH A SMALL GRIN AND A CROSS OF HIS LEGS ON ONE OF THE STOOLS WE BOTH SIT UPON.  I'M IN THE KITCHEN OF NONE OTHER THAN LE CANIDÉ,  A MICHELIN THREE STAR RESTAURANT OWNED AND OPERATED BY THE FIVE FOOT EIGHT, TWENTY-FOUR YEAR OLD SITTING BEFORE ME. "THE CULINARY WORLD'S WOLF" IS WHAT THEY'RE CALLING HIM, AND AS HE TAKES FREQUENT PAUSES IN OUR INTERVIEW TO REVIEW THE RECIPES HIS STAFF ARE CURRENTLY MAKING IN ANTICIPATION FOR TONIGHT'S DINNER RUSH, WITH A GLIMMER IN HIS EYE AND A QUICK HAND DISMISSING OR APPROVING EACH DISH, I CAN'T HELP BUT AGREE.    cook,  continued on page 24.      ·̣̇͜ ♡゙
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