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

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.

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

The relentless pursuit of being different is very French.

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