An idea hatched as I sat in the San Francisco airport, reveling in the beautiful crab and duck chins I’d just eaten in Chinatown. I thought to myself , “I’ll stuff a hen into a lobster or a lobster into a hen. It will be delicious.” Making absolutely no sense, yet it made all the sense in the world, as most ideas do. Ballotine de volailles et homard. Chanterelle, asperges, sauce cognac. Autumn at @lestroischevauxnyc PC: @williamhereford