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

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

The Asian airlines have the best wine programs.

The relentless pursuit of being different is very French.

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.

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.