Less is more people.
Even in these tough economic times there is still the misconception that great food is complicated and that dishes with a few ingredients can not be great. Where this idea started I'm not sure, I have my belief that it is in someway tied into the scourge of super buffets that dot the landscape in the US. Where ever it started it needs to end.
Cooking is about food not the other way around. A chef is only as good as his or her ingredients and no ego can overcome that fact. Most great dishes have peasant roots and were a creation of necessity not an elaborate pantry. So to think that a dish with only 4 or 5 fantastic quality ingredients could not be better then a similar dish with an arms' length of ingredients is again not the case. In closing, quality not quantity.