Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

I use the kitchen as a pathway to achieve this happiness.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

We didnt create dishes. We create preparations to create many dishes.

In an avant-garde cooking restaurant, it's the experience that's the difference.