We also asked Chef dominiqueansel about flavors he's looking forward to as we're changing seasons. "Well it's always the same for me. I love fresh fruits in the Summer and I always like nuts and chocolate towards the Winter. So the menu right now is still the same because we just opened a few weeks ago. But there will definitely be some changes in the Fall!" In introducing new ingredients or spices into the menu he told us," [t]he most important thing for me is culture, looking at traditions, or even childhood memories. Those elements are not always so much in regular ingredients. But it's also how you eat the rood as well.. For example, we have Scallion Bread and the tradition of eating it in Taiwan, is you hold it and you fluff up the bread. So you see that motion in your hands that makes the dish lighter. So we have a pastry that resembles a little bit of this. So it's a cultural thing and that's what it is for me more than anything else!" 📸 pvfarkas canon R5 "We love blending c...