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

The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

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

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

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

The Asian airlines have the best wine programs.