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

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.

In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.

I had a passion for cooking, and I was a very bad student.

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

I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.

My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.