Emmanuel Stroobant, Chef and Owner of Saint Pierre, on the evolution of the restaurant business over the past two decades, as science and food begin to blend, and the challenges for smaller countries like Belgium, and even smaller regions, like his native Wallonia, as they struggle to break out from under the umbrella of “French cuisine”, and gain a level of global brand recognition, that actually matches their market share, for their top agro-business exports like luxury chocolates, high-end beers, and even the humble “French” fry⁠