The client does not eat in the kitchen, he doesn’t speak to the chef, he doesn’t come for patissier’s advice.
He’s not given a seat among the burners.
He doesn’t see food before making his order, he doesn’t see the refrigerating room or the wine cellar.
The client goes for a culinary experience, that’s true, but he needs the dining room to make it unique.
A delicious dish has the face of who described it to us, seldom we know the lineaments of who cooked it.
Now that food is under every possible spotlight, people, even restaurateurs, use to forget that the it’s the dining room, together with the kitchen, to host the show.
That a “welcome” comes before a “bon appetit”.