"A great dish must make a real pleasure to the consumer, an emotion .

It will leave a imperishable memory, an exceptional evocation.

It will be the dish that we will remember".

"The composition of a dish, it's alchemy, it's partition of the 5 flavors:

acid, salty, bitter, sweet, umami".



The big Five:

Sight, Smell, hearing, texture, taste. 



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