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

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.

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.

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

The relentless pursuit of being different is very French.