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.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

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.

The relentless pursuit of being different is very French.

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