The chef’s forte is les abats (offal cuisine), which has long been popular in France. Encountering this cuisine during his apprenticeship in France, he was attracted by its depth and the skill it requires. His fare conveys the deliciousness not only of beef and pork liver but also of offal such as ears and feet. The speciality is Abats Gelés, a dish of honeycomb tripe and beef sinew in a jelly of pig’s-feet extract.