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

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

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

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.

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

The relentless pursuit of being different is very French.