Corton: The Covered Flame (In Which I Disagree With Mr. Bruni)

“Are both the beef and the lamb done sous vide?” I asked the server as he assembled our main courses in front of us.
“Yes.  The kitchen has no open flame!” he exclaimed with what sounded like pride.
Well… that’s interesting.  Is that something to be proud of?  Or simply the staff putting a brave face and [...]