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

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

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

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

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

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

The relentless pursuit of being different is very French.