1/4 is a table, where the customers are masters of the duration of the meal.  As soon as they have finished a dish, they rotate the tray to reveal the next dish.

 

The 4 times of the meal, 4 compartments, 4 dishes: Starter, main course, dessert cheese.

 

Table 1/4: fruit of my collaboration with the students of the Paul Bocuse Institute and the Compagnons du Devoir.