Thomas Keller: At 4:00 in the afternoon, we were on the West (Left) Bank, in front of one of the department stores over there — I think Samaritaine or some one of the great department stores of Paris — and the phone rings. It’s Jean Luc Naret, who is the director of Michelin. And he said, “Thomas, I want to be the first to congratulate you. You have received the high…” There was a pause. “You have received the highest rating in Michelin, three stars.” And I was just… It was emotional. It was an emotional moment. I caught my breath and I said — of course I thanked him very much and I said, “One of the things that I want to assure you of is, again, it’s great to achieve this recognition, but now it’s our responsibility to make sure that the guests that come to our restaurant have that experience. And I want you to know that we’re committed and dedicated to this honor, to this award, to this achievement, and we’ll do our best to maintain the reputation of a three-star restaurant in America.” And then we were with where are we going to celebrate? What are we going to do? We just received three stars. Of course we called the restaurant. There was jubilation.