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

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

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.

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 planets resources are rare; we must consume more ethically and equitably.

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

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