The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

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

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

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.

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.