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.

A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.

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

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.

For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.

The fish is the star of the plate.