You've seen plates like this, because chefs all over the world have copied them, myself included. Look around, and you'll see Bras' influence everywhere. He was a locavore before any of us knew the word, and he was foraging before that was cool. He made beautiful cookbooks before any of us fussed over food photography. He studied his ingredients and treated them in ways people could never have imagined: shrimp dredged in powdered orange peel; monkfish cooked in jet-black, black-olive-infused olive oil. The food, like the man himself, is intense. And if there's any remaining doubt about his influence, I should add that Bras also invented the molten chocolate cake. I wonder if he knows that there's one on the menu at Chili's.