These princes of gastronomy, never a sub-optimal moment. Nothing short of excellent accepted… beyond excellent… too much excellent? Yes, possibly. A bit over the top? Yeah, definitely.
Dave: I think we overcompensate a little bit with an overabundance of food because of our insecurity of not being good cooks.
Frédéric: You know what? It’s a combination of low self-esteem and generosity that explains the amount of food perhaps.