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

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

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

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

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

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