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

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.

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.

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.

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.

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