The relentless pursuit of being different is very French.

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.

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.

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

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

The Asian airlines have the best wine programs.