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.

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

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

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

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.