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

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

The Asian airlines have the best wine programs.

The relentless pursuit of being different is very French.

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.

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.

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