Thanks Frank. Thanks for the savory leek bread pudding. Thanks for the lentils and mire a poix. Thanks for the lamb, the roasted red pepper and garlic sauce. And thanks to Monsieur Perrin and his adorable fils, for the Gigondas. Too young still, but wonderous with the lamb.
Of course nothing like Ferran inspired sci-fi cooking. Complete with a 'bison bong'? Wow.