French New York: Chef Daniel Eddy's pocket of Paris in the Bowery

The Journiest chats with the American Michelin-star chef about Psilakis, Ducasse, Passard, and the power of vegetables

Springtime is when New York City unravels from its icy shell; tulips peak out their vibrant heads, grilled street meats waft tantalizing scents in every direction, and a potpourri of tourists migrate here like sweet-singing birds, chirping in all sorts of languages. One of the most common species of a foreigner in New York is from a nation that was America's first ally and remains a strong source of influence to this day: la France.

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