Le Fooding 2017 – “So Good”

This self taught celebrity chef is keeping a low profile at his small contemporary restaurant, where he serves subtle and gourmet juxtapositions of flavor like fantastic raw blue shrimp in a shimeji mushroom broth with galangal, mint, bergamot, lemon and fresh garden sage, or slow-cooked meager filet on a bed of black trumpet mushrooms with a black lime dip.