Speaking of miX's awards, we wondered what part of the restaurant Chef Arbusto would honor with one if he could. His answer: the kitchen. "Most of the time when you're in a kitchen, you're two floors down in a dungeon with fluorescent light," he said. "Here, I'm working in a kitchen where I can see both sides of the mountains, the sunset and the weather. It's really great. It's good for morale -- seeing the natural light and the sunshine every day, being able to taking a break and have a coffee outside. Plus, it's a one Michelin star restaurant. Plus, I'm working for Mr. Ducasse. Plus, I have everything I need. It's kind of an easy decision to make."
When our food arrived we started with the Seared Duck Foie Gras with Date & Meyer Lemon Confit. "It’s a date puree, cooked with vanilla beans, some butter and a little bit of ginger," Chef Arbusto explained. "It's got the seared foie gras on top with some Meyer lemon confit and a foie gras jus."