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

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

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

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

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

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 Asian airlines have the best wine programs.