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

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

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

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

The relentless pursuit of being different is very French.

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.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.