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

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

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

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.

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

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

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