Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

The planets resources are rare; we must consume more ethically and equitably.

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.