. >> rose: and whose's responsible for that michele girard, roger, of course a lance-- also and paul boea construction coup and many other french chefs. and i think this revolution of france in the '70s started to come here early 80s in america. and today, all the young chefs who have learned with some of the most creative chefs who came to this country, are today expanding and expanding the cuisine in america here today. and i think you know, it's wonderful what we have been accomplishing, chef, in the last 20 years in america. and i think we have amazing, passionate young chefs here who have helped us elevate the cuisine. and but what's incredible is that in the past europe was the country to be asked to open restaurant in asia or other part of the world. and today they're looking in america, and the chef and the restaurant and they have to try to open in different city where they try to bring a more cosmopolitan. >> rose: which raises this question as you've heard before. so when you opened daniel 20 years ago, that was your beenee, that was where you were going to pour everything you