When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.

I am an audiophile. It's almost like a virus. I'm completely crazy about the quality of sound. It's interesting and painful at the same time; you have to really spend a lot of money on the equipment.

When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.

When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.

Money is not necessarily, although it helps a lot for happiness, it’s not necessarily the best way to be happy, to be rich, you know.

When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.

I don't like it when I go to a restaurant and I'm lectured from the menu.