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

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.

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

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

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

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

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