It's been well known in marketing that novelty can sell a product. It seems that might be especially true in Japan. I say that because I read one article that told how some wealthy Japanese were purchasing imported ice that had actually come from a real glazier because they enjoyed how real glazier ice would make a much more cracking sound in the glass when a drink was poured over the ice. Sometimes, it seems sound becomes a significant part of the eating experience. I recently saw the ad of a large food franchise that is currently running on television that focuses on the sound of sizzling food as it's delivered to the table. Some distracted young people nearby hear the sound as the food is carried past them and, because they hear the sound, they indicate that they want to order that particular food. Someone spent alot of money on an advertisement that bases the desirability of their food on the sound of their food. Interesting.
So, back to my point; Chef Roland has taken the path of emphasisizing traditional foods in his repertoire of dishes that represent Le Berry region of France because those are the foods that he loves. With his wide variety of experiences as Chef, he has had the opportunity to present dishes that reflect many cultures and tastes, but those closest to his heart are those of his home, Le Berry, France. Traditional dishes that he grew up with as a child and experienced while developing his early career in France are his favorite presentations.
Looking for an article that addresses the significance of traditional foods I came across something that brings up the subject of what is called Food Combining. This is a new concept for me and one I intend to explore further. It's definately an article that gives Food For Thought!