I would like to see people stop worrying about being technically creative. They should know how food should react on different levels or else they would be in a cultural vacuum. It's impossible to provide customers with an emotional experience to remember for the rest of their life if the chef operates in a cultural vacuum. Other than fusion and 'stacks', Bilson derides novelty for novelty's sake. Nouvelle cuisine was gravely misunderstood.
Every dish can be different, there's continual creativity and emotional rhythm.
Canard bistro is Bilson's breathing space, so he can see what he wants to do. It's also somewhere his children can be a part of. However, already he is planning some moving. I want to develop Canard. The kitchen is a little small.