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.

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

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

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 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.

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