I have my reasons for not eating, nor as a chef for not cooking, the sensual chameleon of the sea, whom we call the octopus.

April 29th, 2014, 4pm

It was 25°C. The breeze was gentle.

Lia, Shu and Ellen want to know more.

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Chris DeBarr

Chef who believes in eating the world to save it. Wine & language & sharp knives are the tools of my métier. At heart, I'm a warm & fuzzy Dadaist.

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