The relentless pursuit of being different is very French.

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

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

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

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

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.