Ok We have discussed this again and again in different threads but now let's do a deep discussion on that. Let's talk about originality in recipes... The final stroke was this thread about Bolognaise sauce. If a sauce wants to be called Bolognaise it should be made the way that people of Bologna what to make it.Or not? If a cheese cake wants to be called New York cheese cake must be prepared the way that Neorkers do it and not the Greek restauranteur thinks that it should be made...Or not? Do I mean that we should " allow" only to NYorkers to make NY Cheese cake and not to Atheneans? Of course not!! But what I am suggesting is when you use the regional name of a recipe and you decide to add or remove ingredients you should say that is a " Type of NY cheese cake" etc etc Right????? Question number 2. When you are building themes for your restaurants, like the one we did for Morocco. Do you take in your mind that you can make just Morocco type dishes or you are persuaded that you actually make Moroccan cuisine?