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

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

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

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.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

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