“I’ve never been to France,” Chef Gabriel Rucker told the _Oregonian_. “I had the Escoffier book, but my cat peed on it.” Rucker’s humor is emblematic of his reputation as the tattooed “Maverick” of French cooking, but he’s just one of a crop of Portland-based chefs putting their own spin on French cuisine. Others include Tony Demes and Vitaly Paley, who not only has _been_ to France, but trained there. Paley was drawn to Portland by an appreciation of the area’s agricultural riches, a trait that unites all these seemingly disparate chefs. No matter their personal style, the chefs take full advantage of the local yield, resulting in a French-Pacific-NW-fusion that uses local flavors to shape the dishes, as opposed to conforming to them.Read More
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