Grant Achatz, the Culinary Miracle Worker

Based on a dish associated with famed French chef Georges Auguste Escoffier, Pigeonneau à la St.-Clair features an edible squab leg.
Martha Camarillo for TIME

Achatz's new restaurant will specialize in time travel. Its first menu will serve Parisian dishes, from Auguste Escoffier's 1903 cookbook, like this Pigeonneau à la St.–Clair.

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