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

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

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.

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.

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

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

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