"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."
Alain Ducasse is a French-born Monégasque chef and restaurateur with multiple Michelin-starred establishments. He built an international hospitality group spanning fine dining, training, and culinary publishing. He is one of the most recognized figures in contemporary haute cuisine.