g.p., a frenchman who has his hands on a lot of businesses. including a cafe in the kasbah. forever, led many lives, i gather, and occasionally translates books from magrabbi to english. and the dashing and mistier use baron, an artist from chile, who's been living and working in the kasbah since a hasty exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs' full-time cooks. jamilla and fatima. the meat on this particular day is chicken which is slow-cooked in broth and spices, pulled or sredded, and then folded into an egg mixture, cooked in the reduced stock from the boil. this is layered with blanched almonds, powdered sugar and cinnamon. then the whole lot is then wrapped in foie de brick, a crepe-like dough. after baking to a golden crispiness, the final touch is a dusting of even more cinnamon and sugar. it's got a sweet-savory thing going on, and it's quite tasty. >> if you get nervous when you go in a room and you touch the light switch, and the lights don't c