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

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.

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

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

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.