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

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.

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

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

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

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

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.