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

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.

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

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

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

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.

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