Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
