At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

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

The Asian airlines have the best wine programs.

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.

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

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