Delicious flavors will have you begging for Merci

Coming from Brugge in Belgium, Ignace Lecleir ate French cuisine - such as foie gras, snails and steak with fries - on a daily basis when he was growing up.

For two years, around 20 years ago, he also worked in the kitchen of a French restaurant in Paris.

"I was responsible for preparing all of the vegetables required for any of the dishes," Lecleir recalls. "Since it was a high-end restaurant, there were many positions (in the kitchen). Dealing with vegetables sounds simple, but it's actually a very complicated station."