And then at his restaurant, Tremont 647, he turns around and serves tasting menus of dishes like "smoke-vide" beef ribs a preparation that combines smoking with the sous-vide method of cooking vacuum-sealed food in a low-temperature water bath and smoked duck-confit po'boys.
Their influence can still be tasted at many of the thousands of restaurants serving dishes like Sichuan ducksmoked with camphor wood and tea leaves, and a popular dish called Over the Bridge Noodles.