proven better on pain. >>> it is time for a lunch break and dirk flannigan is the executive chef.hly acclaimed. and now on rerestaurant. did i say that right? >> that's a fancy french restaurant. >> it's a french restaurant. and i have to say ux that i haven't seen a chef this concerned about the presentation of his food in a long time in lunch break. what are you making for us? >> we have what is essentially a casserole of sorts from from the south of france. and what we do is we start with white beans. and if you can't get that then you can get great northern beans that are available in any grocery store. soak those overnight. then cook them in stock and what you end up with is stock. the onions. just trying to get some background going on your -- >> what about the meats you have going? >> we have the sausage. it's the capital of the area. we have the sauce thaj we make. and a little hot. it's a duck leg that's been cooked in its own juices. then a big piece of slab bacon or pork belly whatever you want to use. >> pork belly as we call it. in the mid west. pork belly or bacon. s