My audience is mixed. A very high percentage of the people who come to my restaurant are American, so I have to work with this. We have two levels at Aquavit. Downstairs we also serve herring and gravlax, but even a classical thing such as herring has an Asian appeal for me. It's the only dish that I eat the same way I eat sushi.
Herring is the same thing.
Very often, you eat 3 or 4 different types of herring. A fennel panna cotta makes a person, no matter who it is, surprised or curry and chocolate. You make it so it makes sense. You can make a sweet curry with coconut milk and brown sugar and it makes sense. It's not about making food 'cool food,' it's about making harmony and flavors that make sense together.