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

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

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

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 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.

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.