chef eric lepare will never forget the moment he got there. >> i was walking in the streets.hone rang. i had it in my pocket. at that moment, i find this on the floor. >> a 7 of clubs? >> the lucky card. so, what did i get? >> he said, it's your lucky day, you got three stars. >> i kept this card. because it's on my desk. >> that was your lucky -- >> to remind me, lucky day. >> as an example of the precision needed to maintain that rating, the chef whips up tuna tar tar with fragous and lemon juice. >> i have one minute to get it to the client. in two minutes, it will be not the same at all. in two minutes, the dish for me is ruined. >> those precious moments could be the difference between three stars and two. or a 30% decrease in business. >> there's always a good reason to lose a star. >> like what, a dirty fork? >> no, no, no, you know, it's a chance -- or i've -- not here anymore or in the progress of selling the restaurant. anything could happen. >> i never thought about it like that. like a painter or a musician. this dish is a reflection of their state of mind. >> dif