at no point in my cooking career could i have worked with thun of these without murdering everyone inom the nearest beam. how long did it take you to adapt to the -- >> i would say like three months. at the beginning, i was lucky i didn't have a lot of customers. it was like, oh, man! oh! i was freaking out. >> and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and you'll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and you've got some goose hearts perseaud for good measure. >> there is a goose heart, excellent. goose heart. >> hearts in general. >> ooh, also the grilled tomato bread. that's saltcod for you anglos. i'm all swollen up like the michelin tire dude and ready to burst in a livery omnidirectional mist. hotel-motel time for me. let me get this straight... [ female vo