To be truly inspired, I knew we had to be more than culinary tourists. Instead of just traveling and eating with my cooks, the plan evolved into a complete (though temporary) relocation of our restaurant. We were shutting down and going across the ocean for three months. Our little scheme had us taking every single member of our staff along for the ride, but we were going to leave our pantry at home. We resolved to apply our sensibilities to an unfamiliar landscape of flavors. Time to test ourselves, to start again from scratch.