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.

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

The relentless pursuit of being different is very French.

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

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

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.

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.