Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

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.

The Asian airlines have the best wine programs.

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

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.

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.