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

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

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

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

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.

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.

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