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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

Biography

Author Profession: Chef
Nationality: French
Born: September 13, 1956

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