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.

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

The relentless pursuit of being different is very French.

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

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

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.