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

The planets resources are rare; we must consume more ethically and equitably.

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

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.

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

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

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