Alain Ducasse continued to amaze with his suggestions for roast chicken last week. The man is a freakin' genius. I was blown away by his suggestion to roast the chicken on top pieces of dark meat and garlic for especially chickeny juices. Kiss your roasting rack goodbye! Then, today he has some lovely thoughts on mangos and sour cream sorbet for dessert. Not as paradigm shifting as the chicken or steak pieces, but nonetheless delicious, I'm sure.