The Asian airlines have the best wine programs.

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

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

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.

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

The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.