Chef Alain Ducasse thinks that chef Dan Barber (Blue Hill at Stone Barns) should be "a star in the North American culinary world." Said Ducasse, "He’s getting there, but I almost feel like Thomas Keller at the French Laundry gets all the press. Barber is only getting 5% of the press. He should be right behind Thomas Keller. It’s actually a dream of mine to open an autonomous restaurant on a farm that is natural and organic." [Food Republic]
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Alain Ducasse on Dan Barber
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