I wrote this under the lasagna recipe, but realized I was curious what others thought, so reposting here. What do you folks think?
Grant: love you guys and I recognize that all chefs borrow from one another (I see many local restaurants using techniques that you guys introduced or popularized). But I always appreciate when chefs include a ‘tip o’ the hat’ to those who inspired their own dishes. In this case this feels very much like a Mark Ladner inspired dish. What do you guys feel about doing more ‘we were inspired by...to make our own...)
For me, the biggest benefit of this is that these attributions help me learn more and be more creative myself. I (embarrassingly) had never heard of the Arpege egg until I read about it in your American toast recipe. It inspired me to do more of a deep dive into that tradition, and now I feel like I can try my own Arpege spinoffs, and now see that motif used on menus all over with a bit of ‘aha’, and feel like I’m in the know.
