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.

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

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

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

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.

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