| A famous chef in France is being interviewed for his amazing restaurant. |
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 | Would you say tht you run your restaraunt with DEPRAVITY? | |
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| Yes, definitely. I am the DESPOT of my kitchen. | |
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| How are you able to DETER your staff so that they don't mess up? | |
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| Whenever they give the slightest hint of failure, I will always put them back in their place with a DIATRIBE. | |
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| What is the CRUX of your restaurant? | |
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| The only reason that I opened this restaurant was because I am full of CUPIDITY. Money is of most importance. | |
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