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.

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

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

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.

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.