Poisson says he likes to have fun with food. He’s the executive chef at Jabberwocky and Union Local 613, which is the southern-inspired restaurant one storey below Jabberwocky.
Poisson’s finished dish, which was a duck breast served over smoked parsnip and vanilla purée with fried parsnip skin, toasted and fried farro with black currants, sea salt, oil and lemon juice and bone marrow “snow."
