"Every aspect of it was great. The lamb was beautifully braised. Like, really, really just nicely done. The sauce was really nice. Listen, you can put a madeleine together, and it could not be very good. You had two pastry chefs there who were just like, I like, oh, wow. It's amazing."

"I mean, I would have liked for you to have connected it more to the figgy duff by maybe pouring, like, sand all over the place, but couldn't stop eating it. So really, thank you for that."