What does Richard Blais think makes a restaurant successful?
I think putting yourself in the guest’s shoes. When I was a younger chef, it was really all about me. I wanted to cook the food that I wanted cook because I thought that was interesting, it tasted good and if you didn’t like the way that I thought, that was your problem. But not everyone wants a 10-course tasting menu every night. There’s a desire and a need for a roasted chicken, and there’s also a beauty to being able to execute that.